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Recent research in the food industry has focused on the production and development of functional foods with health benefit and safe for consumption and one of such development is the production of gluten-free products. Sorghum, a gluten-free cereal, has been used in the production of sorghum gluten-free products (SGFPs) like bread and other baked products, infant foods, noodles, and beer for gluten intolerant people. This article reviews the studies carried out in the past few years in relation to the production of SGFPs and their overall nutritional value and quality.
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Adiamo et al. (2017) studied this question.
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