Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits

被引:0
|
作者
Singh, Sakshi [1 ]
Habib, Mehvish [1 ]
McClements, David Julian [2 ]
Bashir, Khalid [1 ]
Jan, Shumaila [3 ]
Jan, Kulsum [1 ]
机构
[1] Jamia Hamdard, Dept Food Technol, New Delhi 110062, India
[2] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
[3] Natl Inst Food Technol Entrepreneurship & Manageme, Kundli 131028, India
关键词
ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; AMYLASE ACTIVITY; BETA-SITOSTEROL; WHOLE GRAIN; BICOLOR; FLOUR; PROFILE; INFLAMMATION; NUTRIENTS;
D O I
10.1039/d4fo04128c
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Sorghum, belonging to the Poaceae family, is a widely consumed grain, particularly in Africa. Sorghum grains have been used in traditional African diets for centuries. These grains, along with their products, are known for their high nutritional value and possess various bioactive properties, including antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, anti-inflammatory, antimicrobial, and anticancer activities. Despite these benefits, sorghum grains face challenges due to the presence of certain anti-nutritional components such as tannins, phytates, trypsin inhibitors, and protein crosslinkers. Processing techniques such as soaking, germination, fermentation, thermal processing, and irradiation can improve the nutritional quality of sorghum by reducing anti-nutritional factors. Among these, fermentation, particularly when combined with other methods like soaking and germination, is considered most effective in enhancing the grain's nutritional value. This review addresses the current knowledge gaps regarding sorghum's nutritional and phytochemical composition and its potential health benefits. It also emphasizes the importance of further research to enhance sorghum's inherent nutritional attributes and promote its use as a sustainable crop to address global food security challenges. The findings highlight sorghum's potential in improving dietary quality and contributing to better health outcomes worldwide.
引用
收藏
页码:11847 / 11864
页数:18
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