Sorghum flour

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



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