The development of a grain porridge using malted sorghum, for individuals suffering from diabetes mellitus

Abstract

The overall aim of the study is to develop the prototype of a ‘super-food’ that will be promoting the health status of middle-aged and elderly individuals diagnosed with diabetes. The source chosen was malted sorghum. Results from the study suggest that the prototype would make a good source of nutrition for individuals suffering from diabetes. This is because, when compared to an already established brand, that is well-known in South Africa, the prototype showed to have significantly higher contents of dietary fibre.