Sorghum potential for nutrition and food security

Catarina Vila-Real, Ana Sofia Pimenta-Martins, Ana Maria Pereia Gomes*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Approximately 238 million people are currently experiencing acute food and nutrition insecurity across the world, in which the major drivers are conflicts, economic challenges, and climate-induced weather extremes. There is an urgent need to take immediate action at global level, but small-scale initiatives are also crucial. This chapter focuses precisely on the potential of the sorghum crop within the context of food security, addressing its nutrition value, techno-functional properties, climate-resilient attributes, and its role as a food source. Regarding the nutritional profile, sorghum’s high content in dietary fiber, balanced protein and fat profiles, presence of bioactive compounds, and gluten-free essence may be highlighted. Combining those with the techno-functional characteristics of this grain, whole grain sorghum shows to be a promising food ingredient to develop nutritionally balanced novel products, with interesting, but still improvable, sensory properties. In this sense, sorghum brings together unique and essential features, rendering it a viable and efficient alternative to the cultivation of other cereals such as wheat or corn. Sorghum is widely produced in Africa; nevertheless America and Asia also have a significant production share. The production and cultivation of this resilient crop, capable of withstanding adverse climate conditions, open doors to the development of nutritionally rich solutions, especially in areas where its use as a food source is currently limited, such as Europe. Popularity of sorghum-based products is on the rise, and some efforts are being done in the scientific research field; however, the exploration and refinement of novel research and processing techniques are still required. Moreover, effective communication among different sectors, including farmers, food manufacturers, researchers, and other stakeholders, is imperative in order to mark the beginning of a new phase for sorghum-based food products, where they can play a significant role in addressing pressing global challenges.
Original languageEnglish
Title of host publicationOmics and biotechnological approaches for product profile-driven sorghum improvement
Editors Ephrem Habyarimana, Muhammad Azhar Nadeem, Faheem Shehzad Baloch, Nusret Zencirci
PublisherSpringer Singapore
Pages125-144
Number of pages20
ISBN (Electronic)9789819743476
ISBN (Print)9789819743469
DOIs
Publication statusPublished - 13 Nov 2024

Keywords

  • Climate resilience
  • Food security
  • Nutrition value
  • Sorghum
  • Techno-functional properties

Fingerprint

Dive into the research topics of 'Sorghum potential for nutrition and food security'. Together they form a unique fingerprint.

Cite this