Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …

Background Sorghum belongs to the Poaceae family and is a popular grain worldwide
especially in Africa. Sorghum grains (SGs) have a long history of usage as a traditional food …

A type of natural resource found in nature, starch and its derivatives, homologues, and other
compounds have a wide range of sources. These materials are cheap to obtain and have …

Foods containing elevated levels of health functional components such as resistant starch
and polyphenolic antioxidants may have beneficial effects on human health. Pasta …

Sorghum is a drought‐resistant crop widely spread in tropical regions of the American,
African, and Asian continents. Sorghum flour is considered the main alternative for wheat …

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality
of protein existent in the composite flours. A lot of procedures have been proposed for …

Dry noodle is dry food product that is usually made from wheat flour with food ingredients
and food additives permitted. Breadfruit is a high carbohydrate of food as much as 78.9% if …

Addressing the challenge of food and nutrition insecurity in Sub‐Saharan Africa (SSA) will
require innovative agriculture production systems that support multiple objectives. In recent …

White, blue, black and purple red wheat bran powders were prepared by ultrafine grinding to
the particle size distribution of 0.5–100 μm. The effects of wheat bran addition on the …

Sorghum is one of the most important food and feed cereal crops and has been gaining
industrial importance in recent years for its biofuel, nutraceutical and antioxidant values. A …