Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health‐enhancing properties of sorghum and millet food and beverage products

Abstract

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food processing operations applied to these grains: dehulling and decortication, malting, fermentation and thermal processing dramatically affect the quantity of phenolics present, most generally reducing them. Thus, the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and healthpromoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention due to the actions of these phytochemicals. Also their lactic acid bacteria fermented products may have probiotic effects related to their unique microflora.However, direct proof of these health-enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well-controlled human clinical studies and intervention trials are required.2

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

“…A c c e p t e d M a n u s c r i p t 18 cause the exclusion of hydride ions and subsequent reordering of PC and also the scission of proanthocyanidins into flavan-3-ols which can be oxidized to quinones. (110) However, none of these mechanisms have been ascertained.…”

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment

“…The removal of anti-nutrients from Nigerian fermented food is an important step in ensuring toxicological safety and quality. Fermentation plays significant roles in detoxification of substrates; for instance, removal of toxins during kawal production, through the fermentation of the leaves of Cassia obtusitfolia in Sudan has been shown to improve safety quality and acceptability (Egwim et al, 2013; Taylor and Duodu, 2015). …”

Perspective: the path to confirming and exploiting potential satiety-enhancing effects of sorghum-based foods for human diets

“…Sorghum, a phytonutrient-rich, gluten free cereal whole grain, has a reputation for being satiating (based on reports from traditional African farmers (Awika and Rooney, 2004)) and may be a viable highvalue ingredient for such food applications. Traditionally, sorghum has been used in a variety of foods particularly in Africa, India and Central America, including breads, porridges, steamed and boiled products, beverages and snack foods (such as popped sorghum) (Anglani, 1998;Taylor and Duodu, 2015). In more recent years in Western cultures, sorghum's light color (characteristic of some cultivars), neutral flavour and pleasing texture has made it suitable for use in non-traditional food products including breakfast cereals, baking mixes for bread, gluten-free bread, cakes/brownies, pancakes, bars and gluten-free beer (United Sorghum Checkoff, 2015;Taylor, 2012).…”