Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications

Abstract

This review work is on the composition, functional properties and food applications of sorghum grains. The review shows that this cereal grains is a rich source of carbohydrate and starch, with little of proteins, fat, vitamins and other nutrients. The functional properties of sorghum were also explored and the findings gotten from various authors shows that sorghum has good functional properties in terms of its bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The food applications of the grains such as sorghum ball “Fura”, tuwo, gruel, alcoholic beverages such as pito, burukutu and non-alcoholic beverages such as “kunu zaki” were extensively explored to understand and appreciate the profound benefit of sorghum as a diversely rich and nutritious source of food especially in Africa.

Grain yield, nutritional, polyphenols and antioxidant capacity in accessions of sorghum (Sorghum bicolor L. Moench)

“…However, the genetic variability of sorghum accessions is a factor that influences the chemical composition of the grain (Espitia-Hernández et al, 2020). Fat results were similar to those reported by Rhodes et al (2017) and Abah et al (2020), who, evaluated the chemical composition of different sorghum genotypes with different origin and found fat values in a range from 1.05% to 4.40%. Humidity results agree with those obtained by Wang et al (2019), who when analyzing sorghum flours, found an average of 10% humidity.…”

Improving abiotic stress tolerance in sorghum: focus on the nutrient transporters and marker-assisted breeding

“…More sorghum is used for biofuel and animal feed than for human consumption in the developed countries like United States, Mexico and Australia (Mundia et al 2019;Mathur et al 2017). Sorghum is rich in minerals and vitamins like B complex vitamins, magnesium (Mg), calcium (Ca), potassium (K), phosphorus (P), iron (Fe), zinc (Zn) and sodium (Na) (Abah et al 2020;Xiong et al 2019). It is also an excellent source of fiber, antioxidants and protein (Kulamarva et al 2009;Xiong et al 2019).…”

Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

“…Like a C 4 plant, sorghum has higher rate of photosynthesis and agricultural production potential than other crops. Also, it is more resistant to inhibition by oxygen and has lower photorespiration ( Serna-Saldivar, 2010 ; Abah et al, 2020 ).…”