Abstract
Introduction. Sorghum is available cereal seeds of African origin belonging to the Poaceae family. However, its metabolites and proximate composition have not studied well, which led to the under-utilization of this cereal. This research aimed to investigate the classes of phytochemical and proximate compositions of sorghum extract in order to assess its nutraceutical potential for food chemistry and dietary formulations.
 Study objects and methods. We studied the sorghum seed oil extract obtained with the help of a Soxhlet extractor. Sorghum was purchased in Ota, Nigeria. The bioactive compounds were identified by standard methods of phytochemical screening, the nutritional content was investigated with proximate analysis, and the secondary metabolites in the sorghum extract were determined using gas chromatography – mass spectrometry (GC-MS). 
 Result and discussion. The phytochemical screening showed the presence of steroids, saponins, terpenoids, alkaloids, cardiac glycosides, and quinones in the sorghum extract. The oil yield obtained was 11.00 ± 0.18%. The proximate analysis revealed 5.94% moisture content, 3.05% ash, 0.20% crude fiber, 11.00% fat, 5.54% protein, and 74.27% carbohydrates. The selected physicochemical parameters measured in the sorghum extract included cloud point (0.40°C), specific gravity at 25°C (0.81), and refractive index (1.46). The GC-MS analysis revealed the presence of 9,12-octadecadienoic acid (Z,Z)-, stigmasterol, 8-dodecen-1-ol, acetate, (Z)-, vitamin E, linoleic acid ethyl ester, and 9,12-octadecadienoic acid, methyl ester, which accounted for about 85% in the sorghum composition. Other constituents, presented at lower amounts, included 12-heptadecyn-1-ol, 1H-Imidazole-5-ethanamine, 1-methyl-, and cyclononene. 
 Conclusion. The findings of this study revealed high nutritive potential of sorghum, which make it a rich source of energy for humans and animals.
Highlights
Eight cereal grains — wheat, barley, oat, rye, rice, maize, sorghum and millet provide 56 percent of the food energy and 50 percent of the protein consumed on earth (Stoskopf, 1985)
Cereal crops are grown in countries across the globe
Rice is mostly grown under irrigated conditions and maize is usually limited to irrigated areas or regions where precipitation is both adequate and dependable
Summary
RECENT TRENDS IN WORLDWIDE CEREAL PRODUCTION The world’s food supply is obtained either directly or indirectly from plants, but fewer than 100 are used for food (Burger, 1981). Eight cereal grains — wheat, barley, oat, rye, rice, maize, sorghum and millet provide 56 percent of the food energy and 50 percent of the protein consumed on earth (Stoskopf, 1985). Maize has shown a rapid increase in recent years and accounted for 31 percent of the cereal production in 2006 compared to only 23 percent in 1961. In the Near East/North African countries and the wheat-producing countries of sub-Saharan Africa, wheat yields grew at about 2.4 percent/year from 1961 to 1994. This compared with about 1.8 percent for Latin America, which started at a higher base. Between 1978 and 1990, wheat yields increased from 1.8 to 3.2
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