Anglani C
Istituto Sperimentale per la Cerealicoltura, Roma, Italy.
Plant Foods Hum Nutr. 1998;52(1):85-95. doi: 10.1023/a:1008065519820.
A brief review of literature on sorghum for human foods and on the relationship among some kernel characteristics and food quality is presented. The chief foods prepared with sorghum, such as tortilla, porridge, couscous and baked goods are described. Tortillas, prepared with 75% of whole sorghum and 25% of yellow maize, are better than those prepared with whole sorghum alone. A porridge formulation with a 30:40:30 mix of sorghum, maize and cassava respectively, has been shown to be the most acceptable combination. The cooked porridge Aceda has lower protein digestibility and higher biological value than the uncooked porridge Aceda. Sorghum is not considered breadmaking flour but the addition of 30% sorghum flour to wheat flour of 72% extraction rate produces a bread, evaluated as good to excellent.
本文简要回顾了有关高粱作为人类食物的文献，以及一些籽粒特性与食品质量之间的关系。描述了用高粱制作的主要食品，如玉米饼、粥、蒸粗麦粉和烘焙食品。用75%的全高粱和25%的黄玉米制作的玉米饼比仅用全高粱制作的玉米饼更好。已证明分别按30:40:30的比例混合高粱、玉米和木薯的粥配方是最受欢迎的组合。煮熟的阿塞达粥比未煮熟的阿塞达粥具有更低的蛋白质消化率和更高的生物价值。高粱通常不被视为制作面包的面粉，但在72%出粉率的小麦粉中添加30%的高粱粉可制作出评价为良好至优秀的面包。
