Nutritional Value of African Indigenous Whole Grain Cereals Millet and Sorghum

Abstract

Worldwide population growth expectations increase the pressure to find ways to increase agro-food production in a sustainable manner, be it by increasing production capacity, cultivating currently natural areas or changing crop consumption patterns. Cereals are staple foods and the most frequently consumed are maize, wheat and rice. However, the production of these cereals may become insufficient for the growing needs. Millet and sorghum are traditional cereal crops, able to growth in adverse drought conditions, and do not need many resources to be harvested. Furthermore, they reveal very interesting nutritional profiles, including macro and micronutrients and bioactive compounds. We would like to highlight their fiber content, since fiber inadequacy is a worldwide condition and its adverse effects on health are well described.Over time, these indigenous cultures have become less popular than other cereals, due to their organoleptic and technological proprieties. However, techniques like bio-fortification, fortification, genetic improvement, fermentation, malting, and germination among others can be used to improve their technological properties and enhance their nutritional profile.

Antiamylase, Antiglucosidase, and Antiglycation Properties of Millets and Sorghum from Sri Lanka

“…Pigmented millet and sorghum are rich sources of phenolic antioxidants [ 15 ]. These phenolics are reported to involve in inhibition of α -amylase enzyme thus important in managing hyperglycemic conditions [ 17 ].…”

“…Natural products are widely known for array of health benefits including antidiabetic properties worldwide [ 11 – 14 ]. Millets and sorghum are small seeded cereal crops which are dietary staples for millions of people in developing countries especially in the semiarid tropics of Asia and Africa [ 15 , 16 ]. Different types of millets have been identified namely foxtail millet (Setaria italica) , finger millet (Eleusine coracana) , proso millet (Panicum miliaceum) , and kodo millet (Paspalum scrobiculatum) while widely cultivating sorghum in the world is known as the Sorghum bicolor .…”

“…Sorghum and millet are ranked in the world cereal production 5 th and 6 th places, respectively [ 16 ]. Whole grain millets and sorghum contain significant amounts of phytochemicals which are responsible for wide variety of health benefits such as antiproliferative, antimicrobial, anticancer, antilipidemic, anti-inflammatory, and some antidiabetic properties worldwide [ 15 , 17 , 18 ]. In Sri Lanka also, millet and sorghum are important cereals and different types of pigmented and nonpigmented millet types and sorghum varieties are currently cultivated island wide [ 19 ].…”

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

“…Since sorghum starch has been shown to have poor digestibility (Kulamarva, Sosle, & Raghavan, 2009), compositing it with other flours promotes its acceptability and sensory attributes. According to Stefoska-Needham et al, (2015) and Vila-Real et al, (2017), incorporation of other foods into cereal flours is necessary due to the low level of mineral and protein contents.…”

Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger

“…Cereals are the most commonly consumed staple food in sub-Saharan Africa and contribute significantly to efforts for achieving global nutritional security for the exponentially growing population in both developed and developing countries (Vila-Real et al, 2017). Sorghum grains play an indispensable role in household food security.…”