Sorghum is an important cereal for feed but can be used also for food. Why? Because it is gluten free, so it is useful for people who suffer from coeliac disease.
Moreover it has a lot of positive nutritional values. Many studies focus primarily on the effects of a diet with this cereal on diabetes and on prevention on oncological disease.
Production techniques and nutritional value
More rarely it is analysed the techniques of cultivation and transformation, with attention to the production of pasta.
Moreover sorghum could help against hunger, because of its adaptability to warm climates, such as the African one. Sorghum does not need constant irrigation because of the ancient seed is genetically predisposed to climate adaptation. It does not even need nitrogenous soils or conventional fertilizers.
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