Sorghum was germinated for different time (12, 24, 36 and 48 h) at different temperatures
(25, 30 and 35° C) and the changes in their nutritional and functional properties of …

Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for
patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat …

The demand for low gluten and gluten‐free products in the market has increased remarkably
in recent years owing to diseases derived/provoked by the consumption of gluten. Gluten …

Cereals are the major source of energy to good health over the world. The major and minor
cereals are consumed either processed and semi processed with addition of other food …

Consumption of nutritionally deficient complementary foods in develo** countries is
among the main contributing factors to infants and young children's malnutrition. Therefore …

Sorghum (Sorghum bicolor), a grass native to Africa, is a popular alternative to barley for
brewing beer. The importance of sorghum to beer brewing is increasing because it is a …

Abstract Effects of white sorghum brewing process on free amino-acids, γ-aminobutyric acid
(GABA), phenolics and bioactivity, including antioxidant (by ABTS+ and reducing power, RP …

Recently,“minor” cereals have been gaining interest due to their distinctive characteristics,
not only in terms of nutritional and health potential, but also because of their hardiness. To …

Background and objectives The use of malted sorghum and pearl millet in the production of
traditional foods and beverages is ubiquitous in Africa and India. However, there is limited …

Optimal cookies formulation was determined by conducting an experimental design and
used to make gluten‐free products with native and malted, white and red sorghum flours …