Abstract
Sorghum (Sorghum bicolor L.) is a member of the Poaceae family and is the fifth most important crop globally. Sorghum grains (SGs) are rich in health-promoting macro- and micronutrients and phytochemicals. SGs are commonly consumed as food or as ingredients in food, especially in African countries. Therefore, food products such as ogi, bread and flour have been and are still being developed from SGs to provide nutritional and health benefits. However, the nutritional and prebiotic potential of SGs, especially the pigment pericarps, has not been fully exploited. This review describes micronutrients in different varieties of sorghum and the health benefits of sorghum consumption, especially its interaction with the human gut microbiota. It further provides a comprehensive update on the properties and health benefits of improved sorghum-based food products. Finally, the influence of processing methods on SGs is summarised.
Document Type
Journal Article
Date of Publication
1-1-2025
Volume
2025
Issue
1
Publication Title
International Journal of Food Science
Publisher
Wiley
School
School of Medical and Health Sciences
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Comments
Fernando, W. M. a. D. B., Abdulraheem, R. A., Kariyawasam, K. P., Samarasinghe, A. S., Fernando, W. M. K. T., Barnes, H., Robertson, M., Jayatunga, D. P. W., De Silva, B. G. D. N. K., & Jayasena, V. (2025). Sorghum and sorghum-based products: Nutritional composition, prebiotic potential and health benefits in gut microbiota interactions. International Journal of Food Science, 2025, 7084868. https://doi.org/10.1155/ijfo/7084868