Nutritional and Rheological Properties of Sorghum

Abstract

Sorghum is a gluten-free cereal and forms the staple diet of a majority of the populations living in the semi-arid tropics. Sorghum contains various phenolic and antioxidant compounds that could have health benefits, which make the grain suitable for developing functional foods and other applications. It is usually consumed in the form of bread made from the grain flour. Sorghum dough has poor viscoelastic properties compared to wheat dough and mechanical methods for production of sorghum roti are scarce. This article reviews the nutritional and rheological properties of sorghum in relation to their mode of consumption.

Keywords:

• Rheology
• Dough
• Viscoelastic property
• Texture
• Gluten intolerance
• Sorghum
• Tannins