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Sorghum is a source of carbohydrates (60-70%), proteins (8-12%), oil (2.8-3.6%), fiber (approximately 8%), ash (1-2%), vitamins and phytochemicals, such as phytosterols, policosanols, carotenoids and phenolic compounds, including flavonoids, tannins,… Click to show full abstract
Sorghum is a source of carbohydrates (60-70%), proteins (8-12%), oil (2.8-3.6%), fiber (approximately 8%), ash (1-2%), vitamins and phytochemicals, such as phytosterols, policosanols, carotenoids and phenolic compounds, including flavonoids, tannins, anthocyanins, among others, which contribute its biological potential (Cardoso et al., 2014; Chávez et al., 2017; Llopart & Drago, 2016; Stefoska-Needham et al., 2015).
Keywords:
applied sorghum;
technologies applied;
sorghum bicolor;
sorghum;
sorghum sorghum;
phenolic compounds
Journal Title: Food Science and Technology International
Year Published: 2018
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Journal Title: Food Science and Technology International
Year Published: 2018
Link to full text (if available)
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recommendations!