Summary
This narrative review appraises sorghum's underutilised potential as a nutrient-dense grain ingredient for food fortification and functional product development. The authors examine existing sorghum applications—particularly syrup with documented glycaemic and antioxidant benefits—and synthesise evidence on the grain's nutritional and bioactive profiles to identify research and product development gaps. The review suggests sorghum warrants greater integration into food systems to enhance dietary nutrient density.
Regional applicability
Whilst sorghum is not a traditional cereal crop in the UK, the review's findings on grain nutritional enhancement and functional food applications are relevant to UK food product development and dietary diversification strategies. Climate change and interest in alternative grains may increase UK applicability in future.
Key measures
Nutritional composition metrics (likely including protein, fibre, micronutrients), glycaemic response, antioxidant capacity, phenolic and phytochemical profiles in sorghum-based products
Outcomes reported
The review synthesised evidence on sorghum's nutritional composition, bioactive compounds, and potential applications across diverse food products. It identified existing sorghum-based products and documented opportunities for optimising nutrient density and functional properties in human foods.
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