Nutritional and Functional Properties of Sorghum (Sorghum bicolor (L.) Moench)-based Products and Potential Valorisation of Sorghum Bran

Abstract

Sorghum (Sorghum bicolor L. Moench) has a nutritional profile similar to rice, maize, and wheat. However, the tannin content in sorghum, which causes a slightly bitter taste, makes sorghum products less appealing to the public. Tannins can be reduced by more than 70% by grading, polishing, and soaking for 8 hours in a 0.3% of Na2CO3 solution. The tannin content in the sorghum grain and flour can be adjusted to still function as an antioxidant and has a pleasant taste. Sorghum flour has a 6-8% dietary fibre content and a β-glucan fibre content of 3-6%. The GI of various processed sorghum products is low. Sorghum rice and prospective flour are used as raw materials in various products such as instant sorghum rice, instant sorghum porridge, various cakes, and kinds of pasta. Additionally, the by-product of sorghum processing namely bran contains essential functional carbohydrate which can be utilised as fibre, thickener, and packaging. Sorghum development in Indonesia, as well as sorghum-based products and by-products, must be supported by researchers, local governments, and the private sector. This review aims to focus on the nutritional properties of sorghum, sorghum-based products, their health benefits and potential applications of sorghum by-products in food industry.

The stability of total phenolic and antioxidant activity during processing and cooking of sorghum-moringa substituted tapioca noodle

“…Tannins are dominant phenolic class compounds IOP Publishing doi:10.1088/1755-1315/1169/1/012096 2 found in sorghum, acting as a dietary antioxidant. The protein content of sorghum is also higher than that of wheat [3]. Moringa leaf is also attributed to its bioactive and protein content.…”

Physicochemical and organoleptic characterization of dried tapioca noodles with sorghum-moringa substitution

“…This was presumably due to tannin content found in sorghum which responsible to intense brown color of the product [2], causing an increase in the b value. Moringa leaf also contained green pigment chlorophyll [3], which made the product had visually greenish-brown color. * Different superscripts on the same row show a significant difference at the level of = 5%…”

“…Higher sorghum proportion resulted in the darker color of dried noodles, followed by a decrease in color liking score. The greenish brown color was due to sorghum's tannin content contributing to the brown color [2], and moringas' chlorophyll content contributed to the product's green color [3]. Bitterness was expected to decrease taste liking score in higher sorghum addition due to higher tannin content [2], and the glucosinolate in moringa leaf might also contribute to the products' bitterness [6].…”

“…Moringa leaf can be used to increase the nutritional content of food products. Moringa leaves are rich in protein, vitamins, carotenoids, polyphenols, phenolic acids, flavonoids, alkaloids, glucosinolates, isothiocyanates, tannins, and saponins [3]. The protein content and pepsin digestibility of moringa leaf is 33.12% and 90.52%, respectively [4].…”

Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction

“…Several studies have found that in breadfruit seeds and flour, there are compounds that can cause a bitter taste, namely tannins and cyanide acid [6]. The tannin content is also a problem in the development of sorghum flour [7]. Besides causing a bitter taste, tannins have anti-nutritional properties because they can inhibit the digestion of proteins and carbohydrates.…”