Celiac disease: In vitro and in vivo safety and palatability of wheat-free sorghum food products

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

“…The kafirins differ in structure from the gliadin and glutenin storage proteins in wheat. They do not elicit damage to the mucosa of the small intestine of people with coeliac disease, (18) making sorghum a viable ingredient for gluten-free foods such as bread. However, the inability of sorghum kafirins to make elastic dough and the difficulty in making bread of high consumer acceptability presents challenges and has driven research into the manufacture of quality sorghum-based gluten-free food products.…”

“…The antioxidant activity of sorghum tannins is higher than that of tannins extracted from any other crop. (88,99,110) In animal studies, sorghum tannins have been shown to be [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] fold more effective at quenching peroxyl radicals than simple phenolics. (111) The presence of tannins in sorghum grain may reduce the nutritive value and lower metabolizable energy of the grain.…”

“…Not least, is the fact that sorghum is gluten-free and is suitable for people with coeliac disease and other intolerances. (18) In a traditional nutrition sense, the value of sorghum grain has been considered to be slightly inferior compared to other cereal grains on the basis of lower protein and starch digestibility and consequently, reduced metabolizable energy. This consideration is especially relevant to many of the world's poorest and most food-insecure communities where sorghum is a core food.…”

Development and Standardisation of Protein Rich Sorghum Based Cereal Bars

“…Sorghum can be puffed, popped, shredded and flaked to produce ready-to-eat breakfast cereals. As, sorghum is genetically more closely related to maize than it is to wheat, rye or barley, hence value added products prepared from it can be considered a safe food for patients with celiac disease (Ciacci et al, 2007).…”

Development of a sorghum chain in the Italian Campania Region: From the field to the celiac patient's table

“…Bread and cookies were produced by Celi.net from white sorghum flour supplied by Twin Valley Mills (USA). The latter sorghum foods produced were safely consumed by celiac patients under clinical control (Ciacci et al 2007). …”