Chapter 7 - Sorghum and Millets: Food and Beverage Nutritional Attributes

Abstract

Do sorghum and millet foods and beverages have unique nutritional attributes? The general macro- and micro-nutrient composition of sorghum and millet products is essentially the same as products made from other cereals. However, sorghum and millet food compositional data are very incomplete. Regarding phytochemicals, sorghum and millet foods generally have higher levels of anthocyanin-type phenolic phytochemicals. These polyphenols can, however, adversely affect the bioavailability of essential minerals. Sorghum foods, particularly those made from tannin-type sorghum, can have somewhat slower starch digestibility than identical-type foods from other cereals. Concerning protein digestibility, there is strong evidence that wet cooking reduces the protein digestibility of sorghum foods, primarily due to disulfide bond–mediated cross-linking involving the kafirin prolamin proteins. To better understand the factors and mechanisms involved in starch and protein digestibility and micronutrient availability in sorghum and millet foods, there must be far greater emphasis on in vivo studies, especially using appropriate human subjects.