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portada Functional properties of sprouted sorghum grain flour
Type
Physical Book
Author
Publisher
Language
English
Pages
52
Format
Paperback
Dimensions
22.9 x 15.2 x 0.3 cm
Weight
0.09 kg.
ISBN13
9786206892090
Categories

Functional properties of sprouted sorghum grain flour

Daniela Dantas de Farias Leite (Author) · Mônica Tejo Cavalcanti (Author) · Adriano Sant'ana Silva (Author) · Our Knowledge Publishing · Paperback

Functional properties of sprouted sorghum grain flour - Leite, Daniela Dantas de Farias ; Cavalcanti, Mônica Tejo ; Silva, Adriano Sant'ana

New Book Imported to New Zealand
Delivery: 28 Aug - 07 Sep Shipping: 14 to 15 business days.
NZ$ 101.33
Import costs and 15% GST included in the price ✅
NZ$ 101.33

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Synopsis "Functional properties of sprouted sorghum grain flour"

Sorghum (Sorghum bicolor (L.) Moench) is a grass native to the central region of the African continent and is the fifth most important cereal in the world in terms of production. It is considered a staple food for millions of people around the world, supplying around 70 per cent of their daily calorie intake, and is used in the preparation of porridges and alcoholic beverages, thus presenting excellent potential for processing and the development of new products. In view of the general deficiency of foods with a high protein quality, any procedure that can improve the nutritional value of readily available food supplies (for example, any type of cereal grain) can be of interest. Germination is possibly one of the oldest, simplest and most economical processes used to improve the nutritional value of grains, cereals and pulses.

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