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 …

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 …

Sorghum has a high degree of genetic diversity, and, as such, sorghum grain composition
and structure can vary widely. Such variability can be of great benefit in supplying a diversity …

Nixtamalization is an ancient method of processing corn that is said to enhance the
nutritional value of maize by improving protein quality, increasing calcium and niacin …

Sorghum is rich in beneficial phytochemicals such as phenolic acids, anthocyanins,
phytosterols, tannins, and policosanols. This study aimed to study comprehensively the …

Sorghum, belonging to the Poaceae family, is a widely consumed grain, particularly in
Africa. Sorghum grains have been used in traditional African diets for centuries. These …

The high dependence on maize as a staple food in Tropical Africa, coupled with its low
nutritive value necessitate investigation on how to improve the nutritional value of maize …

The present work aimed at evaluating the Cucurbita maxima Duchesne defatted seeds flour
(CDSF) as fat replacer in beef patty. Pastes obtained from CDSF containing 60 and 72 …

The effect of soaking time (0–72 hr) and drying temperature (65–85° C) on proximate
(protein, fat, ash, and crude fiber, and carbohydrate) and antinutrient components (tannins …

Because of their rich nutritional and bioactive profile, millets are widely called the “nutri-
cereals.” The structure of millets contains three major elements, namely the pericarp …