Sorghum-fortified bread said to boost antioxidants, aid digestion
Researchers from Australia’s Curtin University and Deakin University studied whether they could make a tasty bread product with a slow starch digestion rate and high antioxidants—two constituents that may protect against disease. Grown in arid regions around the world, sorghum is a cereal crop with high antioxidant properties and a low glycemic index.
“Sorghum has a reputation in animal feed industries, and in food in the developing world, for its low digestibility and high polyphenolic antioxidants,” senior research fellow at Curtin’s Centre for Food Science Research Dr. Stuart K. Johnson says. “This can be a problem because it lowers the feed conversion efficiency for animal feed and, if food is in short supply, it can lead to under-nutrition and poor health.”