Novel food and non-food uses for sorghum and millets.

By John R. N. Taylor, T. J. Schober, S. Bean. 2006

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Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease (2015, unknown): “In countries such as Australia and the United States, the primary use of sorghum has been as livestock feed and more recently in biofuel production.((9)) Increasingly,”
Suitability of Oat, Millet and Sorghum in Breadmaking (2013, background): “Traditional flatbreads from sorghum and millets might be regarded as leavened if they are fermented like injera (Ethiopia), puffed like chapatti/roti (India) or used in proved baked goods as in wheat–sorghum composite breads (Taylor et al. 2006).”
Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality (2014, background): “The production of gluten-free bread has been reviewed (Alvarez-Jubete et al., 2010a; Taylor and Emmambux, 2008; Taylor et al., 2006; Zannini et al., 2012).”
Association Mapping for Grain Quality in a Diverse Sorghum Collection (2012, background): “It is a gluten-free cereal used as whole grain as well as ground l our and it is a source of energy, protein, vitamins, minerals, and nutraceuticals such as antioxidant phenolics and cholesterol-lowering waxes (Taylor et al., 2006).”