Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the
Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of …

Sorghum, recognized for its hardiness and adaptability, exhibits a dynamic nutritional profile
being rich in dietary fiber, protein, and essential mineral content. Sorghum's lipid content is …

To investigate the effect of E-beam irradiation (EBI) on acid-hydrolyzed starch, sorghum
starch was pretreated with EBI (2, 4, and 8 kGy) and further hydrolyzed using hydrochloric …

In the dynamic landscape of agriculture and food science, incorporating emergent crops
appears as a pioneering solution for diversifying agriculture, unlocking possibilities for …

Obesity is one of the leading public health problems that can result in life-threatening
metabolic and chronic diseases such as cardiovascular diseases, diabetes, and cancer …

More than 35% of the world sorghum seed production is a human food source. The main
ingredient of fully ripe sorghum grains is starch. Sorghum does not contain gluten, and it is …

Sorghum, a vital cereal crop with significant importance in traditional human health systems,
faces severe challenges from biotic stresses. This study aimed to assess the morpho …

Colon cancer (CC) is considered a high-risk cancer in developed countries. Its etiology is
correlated with a high consumption of red meat and low consumption of plant-based foods …

Millets hold an important place as a source of food and feed in drought prone semi-arid and
arid regions of the world. They are promising in achieving food/nutrition security and a …

Sorghum (Sorghum bicolor L.) is the fifth most important cereal crop worldwide and tolerant
to drought and salinity. Phosphoenolpyruvate carboxylase (PEPC; EC 4.1. 1.31) is an …