Journal of Food and Nutritional Disorders ISSN: 2324-9323

Short Communication, J Food Nutr Disor Vol: 7 Issue: 5

Effects of Sorghum Pasta Production Techniques on Health and on Protection of Nutritional Values

Caramma M*

Agriculture Biologica, Sarnico, BG, Italy

*Corresponding Author : Monia Caramma
Founder at Agricultura Biologica and Nutracentis, Sarnico, Bergamo, Italy
Tel:
+ 39 (0) 35 1996 8744
E-mail:
[email protected]

Received: May 5, 2018 Accepted: June 19, 2018 Published: June 24, 2018

Citation: Caramma M (2018) Effects of Sorghum Pasta Production Techniques on Health and on Protection of Nutritional Values. J Food Nutr Disor 7:5. doi: 10.4172/2324-9323.1000251

Abstract

Sorghum is a cereal of strategic importance both for human and animal nutrition due to special nutritional characteristics and the adaptability to warm climates, such as the African one. Many studies focus primarily on the effects on diabetes and on prevention, or on oncological disease. If established; more rarely it is analysed the techniques of cultivation and transformation, with attention to the production of pasta. Sorghum is an essential food component of the Mediterraneanm diet and in gluten free formulations it is often composed of flours, emulsifying additives and water. What are the effects of certain additives is yet to be determined especially on individuals affected by nutritional and intestinal disorders.

Keywords: Sorghum; Sorghum pasta; Nutraceutical; Functional food; Gluten free pasta

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