Sorghum is an important cereal grain food, grown globally, that is rich in nutrients, dietary
fiber, and bioactive components yet is considered of low value to humans and often used as …

Angiosperms exhibit a wide diversity of fruit with different anatomical traits which reflect their
main characteristics, such as metabolism and dispersal system. Fruit pericarp, which in true …

While thousands of books on baking are in print aimed at food service operators, culinary art
instruction, and consumers, relatively few professional publications exist that cover the …

Background: Maize is the major food staple in East and Southern Africa, where food-
processing industries are emerging fast. New low-cost extrusion cookers allow small …

Aims: The aim of this study was to examine the physicochemical and functional properties of
cassava flour and in composite with wheat flour for bakery products. Study Design: A 3 x 3 …

Despite nutritional advantages, the functional quality of cereal foods tends to decline when
fortified with legumes. Traditional African cowpea-fortified sorghum foods were evaluated …

Cassava's transformation into an industrial raw material necessitates new processing
techniques that improve quality while lowering processing costs. Drying has been identified …

Abstract The origins of Sorghum Grain, its morphological structure, chemical composition,
flour production and possible usage as bread component were addressed in this review …

This study aimed at improving the nutrient composition and protein quality of biscuits made
from sorghum and wheat through fortification with Longhorn Ruspolia differens powder …

Recent major shifts in global health care management policy have been instrumental in
renewing interest in herbal medicine. However, literature on the development of products …