Journal of Food and Nutrition Sciences

Volume 5, Issue 5, October 2017

  • Determining the Physicochemical Compositions of Recently Improved and Released Sorghum Varieties of Ethiopia

    Belay Gezahegn Gebreyes

    Issue: Volume 5, Issue 5-1, October 2017
    Pages: 1-5
    Received: 6 March 2017
    Accepted: 6 April 2017
    Published: 15 April 2017
    DOI: 10.11648/j.jfns.s.2017050501.11
    This article belongs to the Special Issue Staple Food Fortification in Developing Countries
    Abstract: Sorghum is an important cereal crop used as human a staple food grain in many semi-arid and tro pical areas of the world, notably is Sub-Saharan Africa and Asian continents by approximately 500 million people due to its good agronomic properties in harsh environment. It is known that sorghum is a gluten-free cereal used as ground flour and it is a ... Show More