Pigmented Cereals and Millets: Bioactive Profile and Food Applications
Chapter 5: Pigmented Sorghum: Functional Properties and Bioactive Diversity
Published:17 Feb 2023
Special Collection: 2023 ebook collection
T. Mehany, Y. M. Rashad, B. Olawoye, I. Cacciotti, E. O. Johnson, O. O. Popoola, ... W. M. E. Fekry, in Pigmented Cereals and Millets
Download citation file:
Pigmented sorghum (PS; Sorghum bicolor) is a well-known multipurpose and climate-resistant plant, commonly consumed by millions of people as a staple food in arid and semi-arid regions. Consumers' demand for sorghum has grown recently, due to its exceptional nutritional properties. It is considered to be anatural functional food for its beneficial health ingredients and bioactive colorants with health-promoting benefits, including chronic disease prevention, improvements in glycemic control and insulin sensitivity, and activity as an anti-inflammatory and oxidative stress marker. This chapter focuses on the nutritional and functional properties of PS, and the diversity of its bioactive constituents. Furthermore, the uniqueness of PS polyphenols should be innovatively exploited and highlighted, with specific consideration to their bioactive flavonoids and anthocyanins. Applications for PS in the food industry are highlighted, as well as its manufacturing limitations as a modern food ingredient. Moreover, this chapter discusses PS's phytochemical profile and functional properties, and its role in improving the quality of the end product. Finally, we provide an overview of the innovative technologies involved in developing functional foods from PS.