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ReserarchID
571G3
Crossref Journal DOI 10.17406/gjre
Print ISSN 0975-5861
e-ISSN 2249-4596
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The assortment of gluten-free flours in the Republic of Moldova is very small, and the properties of these flours are not sufficiently studied. Sorghum (Sorghum Oryzoidum) is a relatively new cereal, the industrial production of which has recently begun, and the use of sorghum and derivatives, especially flour, are current. The purpose of this study is to determine the chemical composition and nutritional value of sorghum flour. This would have a direct impact on human well-being, contribute to the development of novel foods and reduce food insecurity in the Republic of Moldova, including people with gluten-related disorders. Physico-chemical methods were used to determine the chemical composition and nutritional aspects of the flour. The obtained results showed that the chemical composition of soriz flour is complex and similar to cereal flours, with a predominance of carbohydrates, followed by proteins, lipids etc.
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