Purdue University food science professor Bruce Hamaker has found that each protein body in a single sorghum seed is surrounded by a tough inner protein wall. It takes stomach enzymes longer to break ...

Researchers at the University of Nevada, Reno have unveiled 200 sorghum varieties that could be a game-changer in the food, brewery, dairy feed and biofuel industry. Preliminary research underscores ...

A University of Nevada, Reno researcher is developing new varieties of sorghum that could be a game-changer for dairy farmers ...

It has a high starch content and it can act as ... While quinoa flour can be more expensive, it has a higher protein content ...

used as a substitute for sorghum and for the preparation of porridge and kisra (a flat bread), after extensive boiling to remove cyanogenic glucosides. Chemical composition (after Abdelmuti): Protein ...