Sorghum (Sorghum bicolor L.) commonly  known as the “King of millets’, is a highly productive crop plant, which can be used  for grains, livestock feed or industrial  purposes. It is one the oldest millet that is used as food. It is widely grown in India and Africa.

Sorghum and their products have high nutritional value and shown to have antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, anti-inflammatory, antimicrobial, and  anticancer activities. It is good for hair growth, helps in weight reduction, good for heart health.

However, sorghum have some limitations due to the presence of some antinutritional factors such as tannins, phytates, trypsin inhibitors, and protein crosslinker. Technological processing such as soaking, germination, fermentation, thermal processes, irradiation, and others are suitable ways for removing or reducing anti-nutritional factors and for improving sorghum quality, and producing foods.

Image credit: Daniel Georg Döhne (user Bugdream), CC BY-SA 3.0, via Wikimedia Commons