Current and potential future uses of sorghum to increase nutrient density for human foods.

Abstract

This review attempts to set forth the current uses and benefits of sorghum ingredients (sorghum syrup, grain, and flour) and implications for future potential uses of sorghum for human consumption. Additionally, this review aims to direct future innovation, research, and development for this grain in all forms, with a particular focus on increasing the nutritional quality of food for human onsumption. Sorghum is an ancient grain that has been underutilized in terms of its nutrient and antioxidant density and functional properties. Sorghum syrup is a sweetener that has a complex flavor profile lending a harmonious balance of sweet and savory in product formulations and provides a lower glycemic index and a higher antioxidant content compared to other commonly used sweeteners. Sorghum syrup has great potential uses within the beverage category, specifically coffee, as a clean-label sweetener with a complex flavor profile. Currently, with growing interest in gluten-free alcohol, specialty brews, and sorghum's shorter growing season compared to barley and wheat, sorghum grain is being used more frequently in alcohol and no- and low-alcohol beverage production. Additionally, sorghum grain is being utilized in products as a non-wheat, nutrient-dense baking grain that has a glycemic index lower than wheat, is high in resistant starch, and contains significantly more antioxidants. Other potential applications for sorghum ingredients include a non-synthetic food dye and a sustainable and biodegradable alternative to plastic films and coatings for foods. Sorghum should be considered an ingredient in product formulation, especially in light of its ability to withstand drought and high temperatures seen in global warming.