Nutritional and Functional Properties of Sorghum (Sorghum bicolor (L.) Moench)-based Products and Potential Valorisation of Sorghum Bran

Abstract

Abstract Sorghum (Sorghum bicolor L. Moench) has a nutritional profile similar to rice, maize, and wheat. However, the tannin content in sorghum, which causes a slightly bitter taste, makes sorghum products less appealing to the public. Tannins can be reduced by more than 70% by grading, polishing, and soaking for 8 hours in a 0.3% of Na2CO3 solution. The tannin content in the sorghum grain and flour can be adjusted to still function as an antioxidant and has a pleasant taste. Sorghum flour has a 6-8% dietary fibre content and a β-glucan fibre content of 3-6%. The GI of various processed sorghum products is low. Sorghum rice and prospective flour are used as raw materials in various products such as instant sorghum rice, instant sorghum porridge, various cakes, and kinds of pasta. Additionally, the by-product of sorghum processing namely bran contains essential functional carbohydrate which can be utilised as fibre, thickener, and packaging. Sorghum development in Indonesia, as well as sorghum-based products and by-products, must be supported by researchers, local governments, and the private sector. This review aims to focus on the nutritional properties of sorghum, sorghum-based products, their health benefits and potential applications of sorghum by-products in food industry.