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Home Books Food Sciences Food Sciences Sorghum Medicinal Food (Medicinal and Industrial Perspective)

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This book is mainly based on the latest research results and applications of sorghum food in human diet and gets good health benefits from it. Sorghum has several medical properties and cures several diseases as mentioned in the index. Sorghum grains can be converted in various indigenous food products and include in the daily human diet. Some of the specific sorghum components when added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality and extend the shelf-life of products. Sorghum diet is useful for curing cancer, diabetic disorder and so many other aliments also. In addition, sources of other beneficial components of sorghum are also discussed in detail. Sorghum is the only one cereal sustain under drought situation and gives definite yield under rain-fed condition. During current climate change situation sorghum is the best drought resistant crop for getting definite amount of grain yield.

Foreword by - J. K. Chavan, Ex-Head FST MPKV, Rahuri

J. K. Chavan

Ex-Head FST

MPKV, Rahuri

Foreword
Preface
Acknowledgement
1. Introduction
Sorghum Species; Benefits of sorghum consumption; Antinutrients and mycotoxins; Comparison with other cereals; Reasons
why we have to eat grain sorghum; Gluten-free excellent dietary fiber; Macronutrients; Micronutrients; Phytochemicals; References

2. Medicinal properties of sorghum
Nutritive value of Sorghum; Digestive Health; Excellent Source of Dietary Fiber; Cancer Prevention; Anthocyanin extraction and
quantification; Black sorghum and commercial anthocyanin; Antioxidant activity of black sorghum; Cancer preventing compounds present in sorghum; Contribution of sorghum/millet phenols to health; Antioxidant properties and bioavailability; Condensed tannins; Phenolic acids; Anthocyanin; Comparing sorghum with fruits; Phytosterols; Policosanols; Sorghum and cardiovascular disease; Sorghum and obesity; Sorghum and cancer; Perspective; Diabetes Control; Glycemic responses; Celiac Disease; Bone Health; Blood circulation and cell development; Energy Levels; Final Word of Caution; References

3. Value added sorghum products
Primary processing; Secondary processing; Sorghum Semolina; Sorghum flacks; Fermentation; Sorghum bhakari; Utilization of groundnut flour; Malting and fermentation; Supplementing
sorghum flour with wheat maida; Convenience foods from sorghum; Syrup and sugar; Specific Products from Sorghum (pops, papad, hurda, pakoda); Bakery Products; Industrial/Nutraceutical
products; Starch and maltodextrin high fructose syrup; Sorbitol; Bio-ethanol; References

4. Postharvest Management
Post-harvest losses; Harvesting Care; Grading; Contaminants; Hygine; Packaging; Labeling; Methods of analysis and sampling; Adulterants and toxins; Grading at producer’s level and under
Agmark; Transportation; Storage; Major storage pests and their control measures; Storage structures; Pledge finance; References
Appendix