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Browsing Theses and Dissertations (Food Science) by Subject "Sorghum foods"
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(University of Pretoria, 2009)Lysine deficiency is a major nutritional problem faced by poor people living in the arid and semi-arid tropics who depend on sorghum as their staple food. This is because of poor lysine content and digestibility of sorghum ...
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(University of Pretoria, 2006-12-15)Sorghum foods contribute significantly to the protein intake of millions of people in developing countries. One limitation to sorghum’s use as a protein source is that its proteins become less digestible on wet cooking, ...
Now showing items 1-2 of 2