Sorghum [Sorghum bicolor (L.) Moench] is one of the most important cereals worldwide with great genetic diversity. Like most small grains it has good adaptation to drought prone and marginal areas were other cereals are not productive. Globally, sorghum has been underutilized compared to other cereal staple crops however, there is growing interest in sorghum and its related products due to its unique nutritional traits, crop physiology and phenology. Given the genetic variability of sorghum there is great scope to use the crop to produce an array of commodities in the food, feed, industrial and bioenergy sector. This review paper presents sorghum genetic diversity and with special reference to bio-based and value added products such as gluten free, high protein, aromatic, syrup, popping, weaning, pet food, baked products and alcohol free malt beverages that can be explored in Africa to popularize it and improve livelihoods.

Pearl millet [Pennisetum glaucum (L.) R. Br.] is an underutilized small grain, nutrient-rich cereal crop cultivated in the arid and semi-arid tropics of Asia and Africa. However, several barriers exist that preclude the full exploitation of the crop such as low yield, inadequate processing technologies, lack of extension support and limited productive varieties. Furthermore, anti-nutritional factors in the grain such as polyphenols reduce digestibility, palatability and bio-availability of other nutrients. Reduction or elimination of these anti-nutritional factors through pre-treatments like boiling, cooking, roasting, soaking improves the nutritional quality of the grain. Underutilized pearl millet genetic resources and processing has the potential to contribute towards sustainable agriculture particularly in drought prone and marginal areas of Africa. This review focuses on nutritional value, pearl millet cultivation and utilization challenges, processing and value addition interventions to improve crop adoption and productivity in sub-Saharan Africa.