1. Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (sorghum bicolor L. Moench);Abd El-Moneim;Notulae Botanicae Horti Agrobotanici Cluj-Napoca,2012
2. Nutritional potential of wild sorghum: Grain quality of Sudanese wild sorghum genotypes (Sorghum bicolor L. Moench);Abdelhalim;Food Sciences and Nutrition,2019
3. Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with Bambara groundnut (Voandzeia subterranea) seed flour;Abdualrahman;Journal of the Saudi Society of Agricultural Sciences,2019
4. Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels;Adebowale;LWT-Food Science and Technology,2020
5. Production of Ogi from germinated sorghum supplemented with soybeans;Adelekan;African Journal of Biotechnology,2010