Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/15/2007
Publication Date: 4/1/2008
Citation: Schober, T.J., Bean, S. 2008. Sorghum and Maize. In: Arendt, E.K. and Bello, F.D. editors. Gluten-Free Cereal Products and Beverages. Academic Press. Chapter 5. p. 101-118. Interpretive Summary:
Technical Abstract: Sorghum and maize are closely related cereal grains grown throughout the world. Sorghum, a drought tolerant crop grown in semi-arid regions, is a basic food staple in many parts of the developing world, while primarily an animal feed in western countries. Maize, a major worldwide crop, is used for many purposes including the production of human foods, animal feed, and the production of starch. Both sorghum and maize are "gluten-free" and suitable for use in foods intended for people with coeliac disease. While both grains have a long history of human consumption and many traditional food products can be made from them, research has shown that they can be used to produce wheat-free breads, noodles, cookies, and snack products. This chapter compares the composition, processing, and food production using sorghum and maize, and highlights their potential use in the development of wheat-free food products.