Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and
Asia. Despite this contribution to global food production, most of the world's sorghum grain …

Sorghum is a drought‐resistant crop widely spread in tropical regions of the American,
African, and Asian continents. Sorghum flour is considered the main alternative for wheat …

The present study investigated the effects of microwave roasting on physical, thermal,
functional, pasting and antioxidant properties of sorghum. The results demonstrate a …

Microwave processing has attracted much attention in the field of cereal processing due to
its positive effect on improving the nutritional quality of cereals and prolonging the shelf life …

The search for foods with biological potential for the prevention of chronic diseases has
highlighted sorghum, and numerous studies have been conducted to determine the best …

In regions and countries worldwide, there is a sustained surge in value-added applications
of sorghum and millets in modern food and beverages products and pet food and animal …

Cereals are processed into diverse products using techniques that range from thermal to
biotechnological, with different degrees of mechanical and pressure effects, in various …

Popping of starchy pellets in a domestic microwave oven has proven difficult compared to
pellets expanded in frying oil, and even to microwave expanded popcorn. These pellets …

Sorghum [Sorghum bicolor (L.) Moench] is one of the important food and fodder crop across
semi-arid regions and is the key for a world that is increasingly becoming populous and …

The objective of this study was to investigate the effect of infrared (IR) popping process,
different IR power (350, 450 and, 550 W (W)) in the different distances (10, 20 and, 30 cm) …