SORGHUM flour has been added to flatbread in a bid to protect against chronic disease risk. Could this be the best thing since sliced bread?
Researchers from Curtin and Deakin universities studied whether they could make a tasty bread product with a slow starch digestion rate and high antioxidants—two constituents that may protect against disease.
Grown in arid regions around the world, sorghum is a cereal crop with high antioxidant properties and a low glycaemic index.
“Sorghum has a reputation in animal feed industries, and in food in the developing world, for its low digestibility and high polyphenolic antioxidants,” Senior Research Fellow at Curtin’s Centre for Food Science Research Dr Stuart K. Johnson says.
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