Scented Sorghum (Sorghum bicolor L. Moench): A Novel Avenue to Boost the Millet’s Popularity

Abstract

The current unpredictability of the climate is, directly and indirectly, affecting global food and nutritional security. In this instance, nutritional enrichment major attribute that is eventually necessary to help conventional crops become more resilient to future calamities. Sorghum is a crop widely acknowledged to be sustainable for the future due to its ability to withstand environmental variations and its crucial role in guaranteeing food and nutritional security. However, the primary obstacle to its broad appeal is the difficulty of garnering public approval. Perhaps the possible solution might lie in the scented sorghum which has enhanced flavors and distinct sensory qualities. The global population has responded most affectionately to fragrant cereals, and apparently, the same opportunity can be utilized by scented sorghum cultivars. It unveils an expanded potential for offering enhanced nutrients per portion compared to conventional alternatives, and it is quite probable that customers would choose them as a fragrant substitute based on previously observed choices. This paper briefly discusses the historical background and current advancements in scented sorghum research. Additionally, it examines the genetic makeup and molecular approaches applied to the diverse fragrant crops, potentially paving the way for sorghum to become a future defender of food and nutritional security. It further emphasizes that combining a nutrient-rich cereal like sorghum with enhanced fragrance and flavors has the potential to enhance its appeal and make it more accessible on the consumer's plate.