Red sorghum [Sorghum bicolor L. Moench]: A biochemical, nutritional hub and key food supplement - a review
DOI:
https://doi.org/10.14719/pst.5738Keywords:
3-deoxy anthocyanin, condensed tannin, flavonoids, phenolics, red sorghumAbstract
Red sorghum (Sorghum bicolor (L.) Moench) stands out as a crucial dietary staple food, particularly in economically disadvantaged and food-insecure regions worldwide. Its diversity among landraces makes India a key hub for production. Red sorghum, renowned for its nutrient density and stress tolerance, holds immense potential as an alternate crop amidst climate change challenges. This review explores red sorghum's grain structure and nutritional profile, emphasizing its macronutrient and micronutrient composition, dietary fibre content, soluble sugars and bioactive secondary metabolites, including phenols, tannins and flavonoids. Understanding these aspects underscores the importance of red sorghum in addressing nutritional deficiencies and forecasting agricultural sustainability. Red sorghum offers many health benefits, particularly as a gluten-free alternative for individuals with celiac disease. Its rich phenolic compounds exhibit potential in combating carcinoma, while its starch composition, including slowly digestible starch, benefits diabetics with its low glycemic index. Combining sorghum with probiotic milk reduces oxidative stress in chronic renal disorders. Sorghum emerges as a versatile gluten-free ingredient rich in minerals and phenolic compounds, offering health benefits in various food products like cookies, RTE cereals, pasta and pet food. Additionally, exploring sorghum's genetic variations and health impacts paves the way for developing nutritionally superior varieties with robust agronomic traits.
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Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
