Sorghum: From dry soils to highly nutritious food

Abstract

Sorghum is a globally cultivated cereal known for its ability to grow in drought and saline conditions, meanwhile it is a low-cost, non-GMO, gluten-free crop. The grain’s composition, rich in essential nutrients and bioactive compounds, is analyzed, highlighting its potential health benefits. Likewise, sorghum flour production, detailing the conditioning and characterization processes that ensure quality and suitability for various applications is presented. Different milling technologies and their outcomes are reviewed, providing insights into how these methods affect the flour’s properties emphasizing technological advancements and challenges. Storage effects are also considered, addressing factors that influence the shelf life and quality of sorghum flour. Furthermore, the chapter explores flour modification techniques to improve flour functionality, where chemical and physical treatments are discussed. The isolation of starch from sorghum flour is another critical topic, given its implications for both food and potential industrial applications. Finally, sorghum-based products, showcasing the versatility of sorghum flour in creating a variety of food items, are presented. Formulations and production methods for sponge cakes, cookies, pasta, noodles, extruded products and other innovative foods are provided, illustrating the practical applications of sorghum in the food industry world and demonstrating the potential of sorghum to meet diverse consumer needs. Overall, this chapter offers a thorough understanding of sorghum from grain to final product, highlighting its nutritional benefits, processing techniques, and wide-ranging applications. It serves as a valuable resource for researchers, food scientists, and industry professionals interested in harnessing the potential of this remarkable grain.