Sorghum

Effect of Malting & Fermentation on the Functional & Rheological Properties of Sorghum Flour

A. V. Gawande & K. P. Babar · Asian Food Science Journal · 2018

Sorghum is widely grown in India, Maharashtra is the leading state in its production. Sorghum is popular for poor man’s food. Sorghum-based product is composed of high nutritional value and acceptability. Although Sorghum has a number of benefits viz., it provides a high amount o...

Open access Research Article 10.9734/AFSJ/2018/38184

Viability of Fungal Spores Isolated from Sorghum Grains Sampled from the Field, Market and Different Storage Facilities in the Six Agro-ecological Zones of Nigeria

M. H. Garba, H. A. Makun, A. A. Jigam, L. M. Hadiza, B. N. Patrick & A. Y. Kabiru · Microbiology Research Journal International · 2017

Nutritional quality, organoleptic attributes and food safety are usually compromised by the presence of Microscopic fungi or fungal spores in food and feeds that humans and animals solely rely on. It is therefore intended in this study to re appraise the viability of fungal spore...

Open access Research Article 10.9734/MRJI/2017/33387