Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

In Mexico, corn is the most widely used cereal, however, in arid areas it is not possible to cultivate it, so white sorghum represents an alternative. However, it is important to know the varieties nutritional content. Therefore, this study the proximal profile and fatty acids of six white sorghum v...

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Bibliographic Details
Main Authors: Miriam Treviño-Salinas, Adriana Perales-Torres, Octelina Castillo-Ruíz, Noé Montes-García, Cristian Lizarazo-Ortega, Ricardo Navarro-Cortez, Guadalupe Rodríguez-Castillejos
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:CyTA - Journal of Food
Subjects:
human food
alternative cereals
nutrition
sorghum varieties
mexico
Online Access:http://dx.doi.org/10.1080/19476337.2021.1928757

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