International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 2, Issue 4 (2017)

Technology for tender sweet sorghum (Hurda) production and its health benefits: A review

Author(s): Samarth AG, More DR, Dipak Sharma
Abstract: Sweet sorghum grains are used by people who often do not have the means to feed themselves with food sources of energy, rich in protein, vitamins, and minerals. Sweet sorghum grains are rich in energy and non-energy nutrients. In these areas, they are intended for consumption as pasta, boiled and traditional beverages. Sweet sorghum has nutritional composition similar to or better than rice and wheat in some aspects. The grains contain high fiber and non-starchy polysaccharides and starch with some unique characteristics. There is a considerable variation in Sweet sorghum for levels of proteins, lysine, lipids, carbohydrates, fiber, calcium, phosphorus, iron, thiamine and niacin. Protein quality and essential amino acid profile of Sweet sorghum is better than many of the cereals and millets. Sweet sorghum in general is rich source of fiber and B-complex vitamins. It provides dietary fiber by 48% of the recommended daily value. The requirement of special skill in preparing sorghum rotis and non-availability of ready-made sorghum flour in the market are deterrents for wider use of sorghum as food. Dough prepared with cold water has poor adhesiveness and is difficult to roll thin rotis. There is a need to popularize sweet sorghum food (tender sweet sorghum- hurda) with its high mineral and fiber content and with low or slow starch digestibility makes an ideal food for diabetic and obese population in the urban as well as rural society.
Pages: 188-191  |  1451 Views  697 Downloads
International Journal of Food Science and Nutrition
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