Food Chemistry Advances (Dec 2023)
Nutritional, phytochemical and functional potential of sorghum: A review
Abstract
Sorghum, recognized for its hardiness and adaptability, exhibits a dynamic nutritional profile being rich in dietary fiber, protein, and essential mineral content. Sorghum's lipid content is low (about 3 %) but includes valuable fatty acids like oleic and linoleic acid. It includes vitamin B complex (thiamin, riboflavin, and niacin) and vitamin E. Essential minerals contain phosphorus, magnesium, iron, and zinc. Despite its nutritious profile and broad adaptability, sorghum remains considerably unexamined in terms of its health-promoting potential. Its high dietary fiber (6 %) content aids in digestion and may contribute to weight management and cardiovascular diseases. The presence of significant proteins (9 to 13 %), and essential minerals like phosphorus (16 %), magnesium (0.1 %), iron, and zinc (0.002 %) renders sorghum a vital nutritional resource in growth, maintenance, and metabolic functions. The unique phytochemicals such as polyphenols, tannins, sterols, and phytic acid exhibit antioxidant capabilities, which have been linked to lower the risk of chronic diseases and extending their role beyond basic nutritional facilities. Polyphenols, known for their antioxidant capacity, help to reduce oxidative stress in the body and are indicative of potential anticancer properties. Tannins (up to 6 %) serve as deterrents to pathogens. Phytic acids (1–3 %) are associated with reduced risks of various chronic diseases, while sterols known for their potential to lower cholesterol levels. This review aims to fill the gap in the literature surrounding its chemical and nutrient composition, alongside exploring its health implications and potential as a sustainable crop in addressing food security. Areas highlighted that warrant further research attention, primarily focusing on the enhancement of its inherent nutritional attributes, and its broader acceptance in addressing global dietary needs and food security challenges. This literature review delves into the extensive research on sorghum's nutritional, phytochemical, and functional properties, and the resultant health benefits derived from its consumption.
