Millions of people are suffering from severe condition of celiac
disease. Different cereal grains like barley, rye and wheat contain
proteins which are difficult to digest. Sorghum can be utilized as
an alternative to wheat flour because it is gluten free. The
protein present in sorghum, which is approximately 11.3% of the
grain, is harmless for the celiac patients as well for the
individuals with changing proportion of gluten intolerance. The
major protein in sorghum is kafirin and it has many structural and
functional attributes. It also provides the nutritional properties
to the food products. The present study was an effort to explore
chemical composition of three sorghum varieties named F-114,
JS-2002 and Chengari according to respective methods. Sorghum
protein kafirin was isolated from the varieties of sorghum and then
characterized thorough SDS-PAGE. The isolated kafirin was added in
composite flour of wheat and sorghum at the levels of 2 and 4% to
make the gluten free bread.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!