Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2022, Vol. 3, Issue 2, Part B
Health and immunity boosting sorghum properties and its applications in food industry: A review


Author(s): Shinde EM, Gajmal DB and Giri SA

Abstract: Sorghum is a major cereal in the semi-arid regions of the world where it is an important food and feed crop. Sorghum species (Sorghum vulgare and Sorghum bicolor) are members of the grass family. Sorghum is a gluten-free cereal and forms the staple diet of a majority of the populations living in the semi-arid tropics. Sorghum contains various phenolic and antioxidant compounds that could have health benefits, which make the grain suitable for developing functional foods and other applications. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

Pages: 104-108 | Views: 26 | Downloads: 17

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How to cite this article:
Shinde EM, Gajmal DB, Giri SA. Health and immunity boosting sorghum properties and its applications in food industry: A review. J Curr Res Food Sci 2022;3(2):104-108.
Journal of Current Research in Food Science