Sorghum bran brings more to table than whole grain (IMAGE)

University of Johannesburg

Sorghum bran brings more to table than whole grain

Caption

Sorghum bran can be a valuable source of dietary fibre, fat, essential amino acids and minerals critical to human health and childhood development, UJ researchers find. Dr Hema Kesa (Left) and Dr Janet Adebo (Right) analysed the components of brown and white sorghum grains for nutritional quality and functional qualities.

Credit

Photo by Therese van Wyk, University of Johannesburg.

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