Sorghum (Sorghum bicolor), also referred to as sorghum millet, is a versatile cereal grain with great agronomic, economic, and nutritional value around the world. Its geographical distribution spans across various continents, with notable concentrations in Africa, Asia, and parts of the Americas. Sorghum,also known as Sorghum bicolor (L.) Moench is a staple crop in many African rural communities.
In South Africa, sorghum is planted in dry locations with an average temperature of 25 °C, particularly on shallow and heavy clay soils. Annual production ranges from 100,000 metric tons (130,000 ha) to 180,000 metric tons (150,000 ha). In recent years, sorghum production has shifted from drier western areas to wetter eastern parts. The shift in producing area has led to the identification and development of cultivars that can withstand lower temperatures. After rice, wheat, corn, and barley, sorghum is the fifth-most important cereal crop in the world. It feeds about 750 million people in semi-arid tropical regions across Africa, Asia, and Latin America. Grains are a staple food and feed in Senegal and other semi-arid African and Asian countries.
Sorghum grains are commonly consumed by farmers who lack access to other protein-, vitamin-, and mineral-rich foods. The growing need for grain in West Africa, particularly Nigeria, Ghana, and Burkina Faso, can be attributed to its industrial usage in bioethanol production, animal feed, and population growth. Sorghum grain and its parts have a comparable composition to corn but a lower oil content. The grain includes 8–12% protein, 65–76% starch, and 2% fiber. The seed contains 28% oil, 19% protein, and 10% ash. The majority of bran is composed of cellulose and hemicellulose, although it also contains significant amounts of starch in its mesocarp. Bran lipid primarily consists of wax rather than oil. Sorghum grain composition varies depending on factors such as hybrid type, soil and climate, and crop management. Older grain sorghum cultivars had significant differences in kernel size and grain composition. Newer hybrids and irrigation methods result in larger grains with a higher carbohydrate content and lower protein levels.
Kingdom: Plantae
Order: Poales
Family: Poaceae
Genus: Sorghum
Species: bicolour
- Vernacular name: Janha (Oriya), Jonnalu (Telugu), Cholam (Malayalam, Tamil), Jawar (Bengali, Gujarati, and Hindi), Jola (Kannada), Jwari (Marathi), and other names include Milo and Chari.
- Origin: Sorghum millet, known scientifically as Sorghum bicolor, is believed to have its origins in northeastern Africa, particularly in the region around the Ethiopia-Sudan border. It is thought to have been domesticated approximately 5,000 to 7,000 years ago. The crop made its way to India through trade routes and possibly during the migrations of early agricultural communities.
- Plants parts: Sorghum bicolor is an annual crop. Nodes are pubescent or glabrous, and culms are robust and upright, growing to a height of 3–5 m with a diameter of 2–5 cm. Culms are erect and strong, measuring 3-5 m tall and 2–5 cm in diameter; nodes are glabrous or pubescent. The leaf blades measure 40–70 × 3–8 cm and are linear to linear-lanceolate, with glabrous or slightly farinose leaf sheaths. The ligule is both sub-rounded and ciliated. The panicle can be loose or dense, cylindrical to obovate, up to 60 cm long, with an elongate to very short main axis; major branches are spreading or ascending; lower branches are stiff or pendulous; and mature racemes with two to six spikelet pairs are tough. Widely obovate to subglobose, 3.5–5.5 mm sessile spikelet with a hispid callus; lower glume leathery to papery, glabrous to pilose, pale creamy-green to dark brown or blackish at maturity; upper lemma awned, awn 0.4–1.5 cm. Pedicelled spikelets might be deciduous, linear-lanceolate, male, or barren.
- Geographical area: Sorghum is grown all across the world, except in the chilly northeastern section of Europe. Sorghum belts in India receive 400–1000 mm of rainfall. Sorghum is widely grown in Africa (Nigeria, Sudan), as well as in North America, South America, and Asia. India’s central and peninsular regions, including Maharashtra, Karnataka, MP, AP, Rajasthan, Tamil Nadu, and Gujarat, are major sorghum producers. The functional properties of sorghum grain were water absorption capacity, bulk density, oil absorption capacity, and health benefits.
- Functional properties:
- Oil absorption capacity: OAC is caused by the physical trapping of oil, which retains flavour and enhances food taste for customers. Researchers have undertaken extensive research on the OAC of sorghum flour under various settings, with diverse results. During 3-day germination, sorghum’s OAC levels increased. The largest rise in OAC occurred on the third day of germination.
- Water absorption capacity: flour’s water absorption capacity determines its ability to reach the appropriate consistency and quality. Flour with high water absorption may contain more hydrophilic components, like polysaccharides. Protein interacts with water in food due to its hydrophilic and hydrophobic properties.Increasing the WAC leads to increased amylose leaching and solubility, as well as the loss of starch crystalline structure. The WAC of sorghum, wheat, and soybean flours ranged from 74.08 to 76.83 ml/100 g, 74.08 to 78.83 ml/100 g, and 58.17 to 60.02 ml/100 g, respectively.
- Bulk density: A measure of flour’s weight based on particle dimensions and weight is called bulk density. In the food industry, wet processing necessitates careful consideration of applications, material handling, and packaging. After three days of germination, the bulk density of sorghum varied from 0.83 to 0.70 g/cm3.
- Health benefits: Sorghum grain has a chemical makeup equivalent to maize and a nutritional profile similar to wheat. The nutrients in sorghum grain benefit human health and nutrition, particularly in persons suffering from celiac disease, diabetes, and obesity. Consumption of sorghum-based foods may help manage the body’s glycemic response, lowering the risk of metabolic illnesses such as diabetes. A component of the starch in sorghum may also function as resistant starch (dietary fiber), lowering the occurrence of illnesses such as colon cancer and diabetes. Sorghum-based food products, including bread, biscuits, porridge, pasta, and pastry, are excellent for Celiac disease sufferers due to the absence of gluten in the grain protein profile. Sorghum presents significant prospects as a food additive and source of molecules that can be used to improve the health aspects of foods. Sorghum has a high potassium and phosphorus content. It contains a high concentration of calcium and low levels of iron and sodium. It is also strong in fiber and protein, making it a healthier option for those who cannot tolerate gluten and therefore cannot eat typical flours. Malted sorghum flour can be used to manufacture anti-constipation beverages as well as food compositions.
