A review of gluten and sorghum as a gluten free substitute

Abstract

The review explores the role of gluten in food products, its associated health issues, and the growing market for gluten-free alternatives. Gluten, a protein in wheat, barley, and rye, is widely used in the food industry for its binding and stabilizing properties. Increasing gluten intolerance, especially in those with celiac disease, has boosted demand for gluten-free options like sorghum. Sorghum, a gluten-free grain, offers high protein and fiber content but also contains antinutritional factors like tannins, phytates, and protease inhibitors. Various processing techniques, such as dehulling, soaking, fermentation, and heating, have been developed to address these factors. Future trends in sorghum are expected to focus on innovative processing methods to enhance its nutritional value. This review also provides a detailed examination of gluten, its functions in foods, health concerns, gluten-free products, sorghum-based foods, antinutritional properties, processing technologies, and future opportunities.