Exploring the nutritional and phytochemical potential of sorghum in food processing for food security
ISSN: 0034-6659
Article publication date: 24 October 2018
Issue publication date: 6 March 2019
Abstract
Purpose
Sorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review the bioactive active compounds, health benefits and processing of the sorghum. Sorghum is utilized for animal feeding rather than the human food usage. Therefore, this paper focuses on the emerging new health foods with benefits of the sorghum.
Design/methodology/approach
Major well-known bibliometric information sources searched were the Web of Science, Google Scholar, Scopus and PubMed. Several keywords like nutritional value of sorghum, bioactive compounds present in sorghum, health benefits of sorghum and processing of sorghum were chosen to obtain a large range of papers to be analyzed. A final inventory of 91 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.
Findings
From the literature reviewed, sorghum processing through various methods, including milling, malting, fermentation and blanching, bioactive compounds, as well as health benefits of sorghum were found and discussed.
Originality/value
Through this paper, possible processing methods and health benefits of sorghum are discussed after detailed studies of literature from journal articles.
Keywords
Citation
Chhikara, N., Abdulahi, B., Munezero, C., Kaur, R., Singh, G. and Panghal, A. (2019), "Exploring the nutritional and phytochemical potential of sorghum in food processing for food security", Nutrition & Food Science, Vol. 49 No. 2, pp. 318-332. https://doi.org/10.1108/NFS-05-2018-0149
Publisher
:Emerald Publishing Limited
Copyright © 2018, Emerald Publishing Limited