Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 11

The Agrarian and Nutritional Potential of Sorghum (Sorghum bicolor (L.) Moench): A Review

Aditi Sewak1*, Neerja Singla1 and Gurnaz Singh Gill2

1Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India
2Assistant Professor (Processing and Food Engineering), Krishi Vigyan Kendra, Patiala, Punjab, India

*Corresponding Author: Aditi Sewak, Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India.

Received: September 15, 2023; Published: October 04, 2023


Rapidly changing environment and increasing global temperature is fostering the need for sustainable agriculture. Promoting cultivation of alternative crop like sorghum which has lesser carbon footprint (5.94 Tg CE/ha) than wheat and rice (23.8 Tg CE/ha) and promotes resource conservation. Withal balanced nutrition and health benefits viz. cancer prevention, lowering cholesterol and fat absorption, delaying gastric emptying, sorghum possesses vital nutrients like proteins (11.5%), minerals (0.45-270mg/100g), vitamins, fiber (2.76%) and antioxidant phenolics (445 to 2,850 μg/g) and condensed tannins, carotenoids and 3-deoxyanthocyanidins (anthocyanin). Considered a prebiotic and being gluten free, foods can be developed using sorghum efficiently to cater the one percent of the world’s population affected by celiac disease to combat deficiencies. Processing techniques such as soaking, blanching, germination, milling, decortication, etc. can bring about desired physical and chemical changes and enhance functionality of these grains. Thus, sorghum has the potential to contribute towards food and nutritional security while keeping in view sustainable agricultural practices

Keywords: Carbon Footprint; Phenolic Compounds; Gluten-Free; Tannins; Processing


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Citation: Aditi Sewak., et al. “The Agrarian and Nutritional Potential of Sorghum (Sorghum bicolor (L.) Moench): A Review".Acta Scientific Nutritional Health 7.11 (2023): 02-10.


Copyright: © 2023 Iftekhar Ahmed., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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