A review of the health benefits and food science applications of Sorghum

Abstract

Sorghum is one of the most researched crops on earth with a multitude of uses, and yet, approximately 75% of the sorghum produced in the United States is used for animal feed and another 20% as biofuel; less than 5% is consumed as human food (Dabija et al., 2021). In contrast, in Africa and Asia, most of the sorghum produced is used for human food. There have been relatively few reviews conducted on the benefits and applications of sorghum for human foods; however, there have been many recent advances regarding sorghum's health benefits. This supplement puts forth reasons why food manufacturers should use sorghum in foods produced for the US population due to the benefits the consumers stand to reap from consuming sorghum regularly as well as noting the role that sorghum can play as a domestic, drought-tolerant crop (something called the camel plant) to increase food security (Dabija et al., 2021).

The systematic review “Sorghum phytonutrients and their health benefits: A systematic review from cell to clinical trials” by Lívia de Lacerda de Oliveira and Lúcio Flávio de Alencar Figueiredo analyzes past research on sorghums’ phytonutrients from 42 papers and 177 researchers from 12 countries. Colored sorghum, richer in phenolic compounds, notable 3-deoxyanthocyanins, and tannins, inhibited cancer cell activities, including proliferation, tumor growth, and Reactive oxygen species (ROS) activity, and promoted cell cycle arrest and apoptosis. Other potential benefits of sorghum phytonutrients on human health encompassed antioxidant, anti-inflammatory, lipid, and glucose metabolic effects.

In “Sorghum and health: An overview of potential protective health benefits” Anita Stefoska-Needham, PhD, AdvAPD, provides an overview of the human health benefits of sorghum. The phytonutrients in sorghum were found to improve satiety, glycemic control, cardiac outcomes, oxidative stress, immune response, and the gut microbiome. Processing of sorghum grain for food innovation must prioritize retention of sorghum's nutritive, health-promoting, and sensory attributes (notably whole grain and fiber-rich properties) as these meet consumers’ expectations of a health-promoting product. These concepts are further detailed in three case studies of whole grain sorghum use in food formats that are commonly consumed by Western consumers and provide a road map for food innovators for applications of processing methods for sorghum ingredients and their function or impact on food products.

“Current & Potential Future Uses of Sorghum to Increase Nutrient Density for Human Foods” by Margaret J. McGinnis, MS, RDN, and Maeve Webster, MBA, AAS discusses current uses and the benefits of sorghum ingredients (syrup, grain, flour) for human consumption and potential future applications for sorghum in human food. Sorghum grain has a long history of alcoholic fermentation and more recently as a gluten-free grain choice. Due to its high antioxidant content, resistant starch content, and low glycemic index, with drought, heat, and soil salinity tolerance, and a shorter growing season than wheat and barley, sorghum grain can be utilized to enhance the nutrient density of food products while being a sustainable crop choice (Ajaj et al., 2021).

Sorghum provides a nutrient-dense food source for humans and should be considered as a nutrient-dense ingredient when developing new food products for human consumption. The authors sincerely hope that this compilation of the health benefits of sorghum will encourage food innovators to consider sorghum ingredients when developing new foods.

Sincerely,

James E. Painter, PhD, RDN &

[email protected]

Margaret J. McGinnis, MS, RDN