2024
DOI: 10.1111/ijfs.17117
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Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Maha Khalfalla,
László Zsombik,
Gerda Diósi
et al.

Abstract: SummarySorghum, known for its nutritional value, health benefits and gluten‐free status, is now widely produced and suitable for human consumption in developed regions due to advancements in sorghum research and processing techniques. The research looked at how well the husking fraction time unit (HFTU) technique worked by examining its effects on the nutritional value of three varieties of sorghum grain. The efficiency of the husking process was assessed at 87% for concentrated and redistributed nutritional c… Show more

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