Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications
C. R. Abah, C. N. Ishiwu, J. E. Obiegbuna, A. A. Oladejo
European Journal of Nutrition & Food Safety · pp. 101–111 · Published 22 Jun 2020
10.9734/ejnfs/2020/v12i530232Abstract
This review work is on the composition, functional properties and food applications of sorghum grains. The review shows that this cereal grains is a rich source of carbohydrate and starch, with little of proteins, fat, vitamins and other nutrients. The functional properties of sorghum were also explored and the findings gotten from various authors shows that sorghum has good functional properties in terms of its bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The food applications of the grains such as sorghum ball “Fura”, tuwo, gruel, alcoholic beverages such as pito, burukutu and non-alcoholic beverages such as “kunu zaki” were extensively explored to understand and appreciate the profound benefit of sorghum as a diversely rich and nutritious source of food especially in Africa.
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