Sorghum flour
Sorghum flour is an excellent substitute for wheat flour, while it is easier to digest and tolerate. High fiber content in sorghum flour contributes to a longer feeling of saturation after eating foods based on it. Sorghum flour has a high content of antioxidants, associated with a reduced risk of developing cancer, diabetes, cardiovascular and certain neurological diseases. Sorghum is a rich source of various phytochemicals, such as: tannins, phenolic acids, anthocyanins, phytosterols and policosanol. This means that sorghum flour can bring the same health benefits as whole foods such as fruits.
Sorghum flour has a low glycemic index, plus it is a product with a high content of starch, fiber and protein.
| № | Name of indicators | Norm |
| 1 | Mass fraction of moisture not more, % | 9,0 |
| 2 | Mass fraction of metallic impurities, mg per 1 kg of flour not more than | 3,0 |
| 3 | Ash content in dry matter not more, % | 0,75 |
| 4 | Mass fraction of product passing through a seive of 160 microns, not less, % | 60,0 |
| 5 | Mass fraction of the product coming from a sieve 250 microns, not more than, % | 2,0 |
| 6 | Pest contamination | Not allowed |
Organoleptic evaluation – the appearance and color is light gray.
Smell – typical of rice groats, odorless, not musty, not moldy.
Shelf life: 12 months.
Storage conditions: store in dry rooms at a temperature not higher than 18 + 2 °C, relative humidity not higher than 60%.
| Nutrition facts per 100g | |
| Calories | 323 |
| Сarbohydrates | 60 g |
| Protein | 10,6 g |
| Dietary fiber | 3,5 g |
| Fat | 4,1 g |
| Vitamin B4 | 93 mg |
| Vitamin РР | 5,1 mg |
| Vitamin В1 | 0,46 mg |
| Potassium | 246 mg |
| Phosphorus | 298 mg |
| Magnesium | 127 mg |
| Sodium | 28 mg |
| Calcium | 99 mg |
| Iron | 4,41 mg |