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Nutritional Value of Sorghum Flour by Rahma Nusandari is a document available to read on EtoBox.
This document discusses a study that evaluated the nutritional value of sorghum flour during the processing of injera, an Ethiopian flatbread. The researchers analyzed the proximate composition, mineral content, anti-nutritional factors, and protein digestibility of raw sorghum flour, fermented sorghum flour, and the finished injera product. They found that injera had lower protein, ash, and fat than the raw or fermented flours, but higher fiber and energy. Injera also had lower levels of anti-nutrients and
- Author
- Rahma Nusandari
- Language
- EN