Peabody, E. (2004) Move Over, Bossie! Sorghum's Not Just for Cows Anymore. Agricultural Research, 52 (6). p. 22.
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Abstract
Americans have been missing out on a tasty and hearty grain. While sorghum has been part of the human diet in Africa and India for centuries, in the United States, the sorghum crop has been used mainly to feed livestock. But this grain, also known as milo, is getting an image boost. Forget the syrup that many of us associate with sorghum; the grain could soon be making its way into staple foods like breads, waffles, and noodles. With its gluten-free status and exciting health attributes, food-grade sorghum--recognized by its tan plant color and white berries--is also being investigated for use in cookies, granola cereals, snack bars, and even a light beer. ARS chemist Scott R. Bean is looking for new uses for the versatile grain. Bean hopes to understand how sorghum's starch, lipids, and especially proteins affect end-use qualities like taste and texture..............
| Item Type: | Article |
|---|---|
| Author Affiliation: | ARS(USA) |
| Subjects: | Animal Husbandary > Live Stock Postharvest Management |
| Divisions: | Sorghum |
| Depositing User: | Mr. SanatKumar Behera |
| Date Deposited: | 26 Mar 2012 09:09 |
| Last Modified: | 26 Mar 2012 09:09 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/4163 |
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