Description
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.