Sorghum Malt for Coeliac Children Under Study in Cuba
The Coeliac disease, also spelled celiac disease, is an autoimmune disorder of the small bowel that occurs in genetically predisposed people of all ages from middle infancy. It is caused by a reaction to gliadin, a gluten protein found in cereals such as wheat, oats, barley, and rye.
Having as a premise that sorghum, the fifth most important cereal crop grown in the world, does not contain gluten, experts are developing a drink similar to the traditional malt that meets nutritional parameters for human consumption.
In statements to ACN the team leader Irenia Gallardo said they have obtained promising results in the experimental phase. Co-participants in the project include the Centro de Investigaciones Agropecuarias(CIAP), the provincial Ministry of Agriculture and entities of the public health system.
For his part, the author of the project Yoandri Ozuna Roque said coeliac children are willing to taste the drink since they can not try a number of other products containing wheat, oats, barley, and rye.
Since the only effective treatment for coeliac disease patients is a lifelong gluten-free diet, a number of sweets, pastries and pastas are already produced in countries such as the United States and Spain.
Source: Radio Habana Cuba