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

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.