Formulation and Nutritional Evaluation of Sorghum based Cereal Bars

This book explores the significance of sorghum as a crucial cereal crop, focusing on its nutritional value, cultivation trends, and potential to address malnutrition. With a special emphasis on its role in semi-arid regions, it covers sorghum’s rich nutritional composition, including high protein, iron, zinc, and B-complex vitamins. The book also delves into processing techniques that enhance its nutritional benefits, such as soaking, roasting, and popping. It offers insights into the potential of sorghum as a staple food to combat protein-energy malnutrition, micronutrient deficiencies, and anemia in developing countries.

Sorghum, the fifth most important cereal crop globally, plays a vital role in feeding millions in semi-arid regions. Rich in carbohydrates, fiber, and essential nutrients, it is a valuable source of energy and nutrition. This book examines sorghum's role in addressing malnutrition, particularly in India, where malnutrition rates are alarmingly high. It explores the grain’s potential as a gluten-free, protein-rich food and its ability to combat iron and zinc deficiencies. The text also highlights practical methods like soaking, roasting, and popping to improve its nutritional value, offering a promising strategy for improving public health.

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