Sorghum Flour
Vixim SORGHUM 80
Sorghum Flour (without pericarp) can be used to manufacture expanded snacks, cereals, gluten free pasta, baked products or industrial applications. Our Vixim Sorghum 80 can totally or partially replace wheat flour in some usages. This ingredient is a vegetable protein source, has minerals such as calcium, magnesium, zinc or phosphorus; as well as rich in dietary fiber.
Sorghum is a cereal that has many properties and nutrients. Its consume is advisable in people with coeliac disease and diabetes, as it slows down the absorption of sugar. As for the nutrients, sorghum flour is rich in fiber (6.6 grams per 100), which promotes digestion and also makes it a satiating food. Furthermore, sorghum flour is also a source of vegetable protein (8.45 grams per 100) and contains minerals such as calcium, magnesium, zinc or phosphorus.
Similar to corn, VIXIM SORGHUM FLOUR is a cereal richer in protein and stands out for having a lower caloric intake, with less carbohydrates and fats.
It contains a large amount of minerals and vitamins. Those of the B group (thiamine, riboflavin and niacin) and E stand out. This richness makes it an important antioxidant food, it is rich in iron, calcium, phosphorus, zinc and insoluble fiber.
Alternative applications by industry
- Nutrimental value
- Bakery
- Extruded cereal
- Vegetarian meat
- Sauces and dressings
- Pet food
- Alcoholic beverages
- Meat
- Kefir production
- Processed meat
