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As an example, Marengo et al. (2018) used a non-tannin white sorghum cultivar and evaluated the fermentation and germination processes in the preparation of sorghum flour for use as GFP base, together ...

This recipe would be perfect for breakfast or brunch! It is an easy crepe following by a delicious mushroom and shallot duxelle, which will elevate the dish.

Sorghum flour is an ideal gluten-free substitute for those who love to bake. Its light taste and fine texture allows you to make bread, muffins, and pancakes without losing out on taste or quality.

Learn how to get rid of crepey skin on arms and legs and discover the best lotions for creepy skin that offer smooth and soft skin, according to dermatologists.

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Lifestyle World snacks worth travelling for Humble, flavour-packed, and tied to local traditions, these bites are culinary souvenirs in their own right.

Ali Ubeyitogullari, an assistant professor of food engineering with the food science and biological and agricultural engineering departments, has already shown that sorghum flour can be made into a ...

Food scientists are paving the way for 3D-printed food and pharmaceuticals based on drought-tolerant grain sorghum protein that won't turn into a blob.

The sorghum protein study was supported by the United Sorghum Checkoff Program. Ubeyitogullari’s 3D printed cookies study using sorghum flour was funded by the Arkansas Corn and Grain Sorghum Board.

Sorghum is a resilient, thousands-of-years-old African grain. Known for its ability to grow in the driest of conditions, sorghum is increasingly gaining traction as a superfood for its nutritional ...