Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications
C. R. Abah *
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
C. N. Ishiwu
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
J. E. Obiegbuna
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
A. A. Oladejo
Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This review work is on the composition, functional properties and food applications of sorghum grains. The review shows that this cereal grains is a rich source of carbohydrate and starch, with little of proteins, fat, vitamins and other nutrients. The functional properties of sorghum were also explored and the findings gotten from various authors shows that sorghum has good functional properties in terms of its bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The food applications of the grains such as sorghum ball “Fura”, tuwo, gruel, alcoholic beverages such as pito, burukutu and non-alcoholic beverages such as “kunu zaki” were extensively explored to understand and appreciate the profound benefit of sorghum as a diversely rich and nutritious source of food especially in Africa.
Keywords: Sorghum, flour, kunu, cereal, grains