A brief presentation on functional properties of sorghum

1. AAYUSH WADHWA
MSc. Food Technology
I.K.G Punjab Technical University, Main campus
Master’s Seminar
on
Presented by

3. Kingdom Plantae
Phylum Angiosperm
Class Monocots
Order Poales
Family Poaceae
Genus Sorghum
It is one of the most important staple crop in the semiarid tropics of Asia and Africa.
It is drought resistant crop hence also called “ The Camel of crops”
It grows in clumps that may reach over 4 m high.
The grain is small, ranging from 2 to 4 mm in diameter.
The common names of sorghum is Jowar, Cholam, Ragi and regarded as the
“king of millets”.
More than 25 species are available but Sorghum bicolor(L) Moench is most
common specie cultivated across the world.
Ref: USDA world cereal profile

4.  Sorghum is the world's fifth most important cereal crop
after rice, wheat, maize, and barley.
The United States Department of Agriculture (USDA)
estimated that the World Sorghum Production 2017 was
59.34 million metric tons.
 India maintains to be one of the top producers with 4.6
million tons in 2018.
 In India Maharashtra (54%), Karnataka (18%)
, Rajasthan (8%), Madhya Pradesh (6%) and Andhra
Pradesh (4%) are the major sorghum growing states.
Fig. FAO Average Global Sorghum Production m
Fig. FAO Top Sorghum producing countries
Fig. USDA Sorghum Production stats. (kharif season) of India.
Ref: :World Agriculture Production-USDA ,November 2018;FAO –Handbook of millet

5. Carbohydrates 67.68±1.03 g
Protein 9.97±0.43 g
Fat 1.73±0.31 g
Mineral 1.39±0.34 g
Fibre 10.22±0.49 g
Thiamine (B1) 0.35±0.039 mg
Riboflavin (B2) 0.14±0.014 mg
Niacin (B3) 2.10±0.09 mg
Pantothenic Acid (B5 0.27±0.02 mg
Total B6 0.28±0.023 mg
Biotin (B7) 0.70±0.06 μg
Total Folates (B9) 39.42±3.13 μg
Ergocalciferol (D2) 3.96±0.30 μg
Tocopherols 0.04±0.01 mg
Phylloquinones (K1) 43.82±4.84 μg
Water
Soluble
Vitamins
Fat
Soluble
Vitamins
Per 100 grams
Ref: Indian Food Composition Table 2017, ICMR -National Institution of Nutrition

6. Polysaccharides
(up to 72 %)
Starch Non-Starch Genetic
characteristics
Environment
Amylopectin
(81.0-96.5%)
Amylose
(3.5-19.0%)
Slowly digesting Rapid digesting Resistant
(30.0-66.2%) (15.3-26.6%) (16.7-43.2%)
6-15 %
Arabinoxylans
(75.0-90.0%)
Insoluble fibre
Soluble fibre
( 10.0-25.0 %)
Ref: 1,2,3,4,5

7. Non-Prolamins
Prolamins
~ 79%
Albumins
Globulins
Glutelins
Kafirins
α β γ
Wheat – Gliadin
Rye- Secalin
Barley- Hoedein
GLUTEN
FREE
Ref:6,7,8,9

8. (83-88%) (12-17%)
PUFAMUFA <
Otanedioic acid (C8:0)
Azelaic acid (C9:0)
Palmetic acid (C16:0)
Oleic acid
(32.2-42.0%)
Linoleic acid
(45.6-51.1%)
(12.4-16.0%)
Linolenic acid
(1.4-2.8%)
Stearic acid (C18:0)
(1.09-2.59%)
Palmitoleic acid
(0.43-0.56%)
Arachidic acid
(0.10 to 0.18%)
Eicosenoic acid
(0.24 to 0.39%
Ref:8,10,,11,12,13

9. Phenolic
compounds
Polycosanols Phytosterols
(4.13-24.45 μg/g)
Phenolic acids
Tannins (0.2-48.0 mg/g)
Flavonoids (32.0–68.0 μg/g)
Stilbenes (2.79 -10.38 μg/g)
(upto 479.40 μg/g) Sitosterol
(44.8-48.2%)
Campesterol
(26.1-38.0%)
Stigmasterol
(17.3-25.6%)
Ref:14,15

10. Phenolic Acid Concentration (µg/g)
Protocatechuic Acid 150.3 - 178.2
Ferulic Acid 120.5 -173.5
p-coumaric Acid 41.9 - 71.9
Syringic Acid 15.7 - 17.5
Vanillic Acid 15.4 - 23.4
Gallic Acid 14.8 - 21.5
Caffeic Acid 13.6 -20.8
Cinnamic Acid 9.8 -15.0
p-hydroxybenzoic Acid 6.1 - 16.4
Hydroxybenzoic Acid Hydroxycinnamic Acid
Ref:16,17

11. Condensed and constituted by oligomers or polymers of catechins
flavan-3-ols or
flavan-3,4-diols
Stronger interaction with starch and forming Resistant Starch
Darker the colour more is tannin content
0.2-48.0mg/g
Ref:14,17,18

12. Anthocyanins Flavones Flavanones
3-deoxyanthocyanidins
(79%)
Luteolinidin Apigeninidin
Luteolin Apigenin
Eriodictyol
Naringenin
aglycone
Naringenin
(glycone) Ref:14,19,20

13. These compounds have been studied mainly in lipids extracted from dry sorghum obtained
after alcohol production.
Long chain lipids
(33.4-44%)
(n= 20-36)Unpolished polished
(74.5 mg/100g) (9.8 mg/100g)
Ref:21,22,23

14. Phytates
(0.07 – 1.08 mg/g)
Bounded form in matrix
Wheat
(0.67-1.03 mg/g)
Ref: 24

15. POTENTIAL IMPACT OF SORGHUM
ON THE HUMAN HEALTH
Oxidative
stress
Cancer
Obesity
&
Inflammation
Dyslipidemia
Diabetes
Hypertension
Gut Microbiota

16. Excessive free radicals is crucial in the development of non-communicable diseases.
Phenolic Compounds Enzymes
Reactive Electrophilic
Species (RES)
Non-toxic and
excretable
metabolites
3-deoxyanthocyanidins
NADH:quinone oxyreductase (NQO)
Stable specie
Ref:25 ,26

17. Carcinogen INTERNAL
EXTERNAL
The carcinogen rate in humans is strongly dependent on the activity of the phase II of the
enzyme systems, which also removed endogenous and environmental carcinogens.
3-deoxyanthocyanidins
More cytotoxic to cancer cells than the respective analogous anthocyanidins present in
other foods.
Flavanones Apoptosis of the colon cancer cells
Tannins Aromatase enzyme inhibitor
This enzyme is key to the synthesis of estrogen and is an important target for chemotherapy
of breast cancer dependent on this hormone.
Ref:27,28

18. OBESITY & INFLAMATION
Polymeric
tannin
RESISTANT STARCH
Cannot be digested in the small intestine and thus reaches the large intestine , delivering
the health benefits of dietary fiber .
invitro 3-deoxyanthocyanidins
Interleukin-1β (IL-1β)
Tumor necrosis factor-α (TNF-α)
Nitric oxide
Human mononuclear cells
Ref:29,30

19. Phytosterols Polycosanols
Absorption Excretion
Inhibiting its incorporation into micelles, Reduce the HMG-CoA
reductase (a key enzyme in cholesterol synthesis) activity,
Increase the LDL receptor activity
CHOLESTROL
Ref:31

20. Majority of slow
digesting or resistant
starch
Low
Glycemic
index
Majority of Insoluble
fibre
Add bulkiness to
food and cause
psuedoblot
(false fullness)
Ref:3,4,15

21. GUT MICROBIOTA
Resistant
Starch + Dietary Fibres Prebiotic system
Metabolized/Fermented by the colonic microbiota
Bifidobacterium spp
Lactobacillus spp
COELIAC DISEASE
GLUTEN
FREE
Anti-transglutaminase antibodies
(responsible for immune trigger)
Absence of toxic gliadin peptides
non-celiac gluten
sensitivity
Ref:32,33

22. Ref:34

23. FLOUR

24. PORIDGE
SPROUTS

25. PUFFS
POPS

26. FLAKES

27. CONCLUSION
High nutritional value 3-deoxyanthocyanidins and tannins
Bioactive
compounds
Forgotten crop with lot of processing potentials
Have a potential impact on human health
Plenty of sorghum based products available

29. 1.INTRODUCTION
2.PRODUCTION
3.NUTRITION VALUE
4.CARBOHYDRATES
5.PROTEIN
6.LIPIDS
7.BIOACTIVE COMPOUNDS
8.OXIDATIVE STRESS
9.CANCER
10.OBESITY & INFLAMATION
11. DYSLIPIDEMIA
12.DIABETES
13.GUT MICROBIOTA
14.METHODS OF CONSUMPTION

30. 1.Hill, H., Slade Lee, L., & Henry, R. J. (2012). Variation in sorghum starch synthesis genes associated with differences in starch phenotype.
Food Chemistry 131:175-183.
2.Shegro, A., Shargie, N., Biljon, A., & Labuschagne, M. (2012). Diversity in starch, protein and mineral composition of sorghum landrace
accessions from Ethiopia. Journal of Crop Science and Biotechnology 15:275-280.
3. Udachan, I. S., Sahu, A. K., & Hend, F. M. (2012). Extraction and characterization of sorghum (Sorghum bicolor L. Moench) starch.
International Food Research Journal 19:315-319.
4. Sang, Y., Bean, S., Seib, P. A., Pedersen, J., & Shi, Y.-C. (2008). Structure and functional
properties of sorghum starches differing in amylose content. Journal of agricultural and
food chemistry 56:6680-6685.
5. Singh, H., Sodhi, N. S., & Singh, N. (2010). Characterisation of starches separated from sorghum cultivars grown in India. Food Chemistry
119:95-100
6. Afify, A. E.-M. M. R., El-Beltagi, H. S., Abd El-Salam, S. M., & Omran, A. A. (2012b). Protein solubility, digestibility and fractionation
after germination of sorghum varieties. PLoS ONE 7:e31154.
7. Belton, P. S., Delgadillo, I., Halford, N. G., & Shewry, P. R. (2006). Kafirin structure and
functionality. Journal of Cereal Science 44:272-286.
8. Martino, H. S. D., Tomaz, P. A., Moraes, E. A., Conceição, L. L., Oliveira, D. S., Queiroz, V. A. V., Rodrigues, J. A. S., Pirozi, M. R.,
Pinheiro-Sant'Ana, H. M., & Ribeiro, M. R. (2012). Chemical characterization and size distribution of sorghum genotypes for human
consumption. Rev Inst Adolfo Lutz 71:337-34
9. De Mesa-Stonestreet, N. J., Alavi, S., & Bean, S. R. (2010). Sorghum proteins: the concentration, isolation, modification, and food
applications of kafirins. Journal of Food Science 75:90-104.
10. Afify, A. E.-M. M. R., El-Beltagi, H. S., Abd El-Salam, S. M., & Omran, A. A. (2012a). Oil and fatty acid contents of white sorghum
varieties under soaking, cooking, germination and fermentation processing for improving cereal quality. Not Bot Horti Agrobo 40:86-92
11. U.S. Department of Agriculture, A. R. S. (2012). USDA National Nutrient Database for Standard Reference (25 ed.). Washington DC.
12. Mehmood, S., Orhan, I., Ahsan, Z., Aslan, S., & Gulfraz, M. (2008). Fatty acid composition of seed oil of different Sorghum bicolor
varieties. Food Chemistry 109:855-859
13. Hadbaoui, Z., Djeridane, A., Yousfi, M., Saidi, M., & Nadjemi, B. (2010). Fatty acid, tocopherolcomposition and the antioxidant activity of
the lipid extract from the sorghum grainsgrowing in Algeria. Mediterranean Journal of Nutrition and Metabolism 3:215-220.
14. Dykes, L., & Rooney, L. W. (2006). Sorghum and millet phenols and antioxidants. Journal ofCereal Science 44:236-251.
15. Rooney, L., & Pflugfelder, R. (1986). Factors affecting starch digestibility with special emphasis on sorghum and corn. Journal of Animal
Science 63:1607.
16. Svensson, L., Sekwati-Monang, B., Lutz, D. L., Schieber, A., G nzle, M. G. (2010). Phenolic acids and flavonoids in nonfermented and
fermented red sorghum (Sorghum bicolor (L.)Moench). Journal of agricultural and food chemistry 58:9214-9220.

31. 17. Afify, A. E.-M. M. R., El-Beltagi, H. S., El-Salam, S. M. A., & Omran, A. A. (2012c). biochemical changes in phenols, flavonoids, tannins,
vitamin E, β–carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine
2:203-209.
18. Martínez, I., Kim, J., Duffy, P. R., Schlegel, V. L., & Walter, J. (2010). Resistant starches types 2 and 4 have differential effects on the
composition of the fecal microbiota in human subjects. PLoS ONE 5:e15046.
19. Awika, J. M. (2003). Antioxidant properties of sorghum. Texas A&M University: College Station, Texas
20. Spencer, J. P., & Crozier, A. (2012). Flavanoids and Related Compounds: Bioavailability and Function (Vol. 29): CRC Press
21. Leguizamón, C., Weller, C., Schlegel, V., & Carr, T. (2009). Plant sterol and policosanol characterization of hexane extracts from grain
sorghum, corn and their DDGS. Journal of the American Oil Chemists' Society 86:707-716.
22. Wang, L., Weller, C. L., Schlegel, V. L., Carr, T. P., & Cuppett, S. L. (2008). Supercritical CO2 extraction of lipids from grain sorghum dried
distillers grains with solubles. BioresourceTechnology 99:1373-1382
23. Zbasnik, R., Carr, T., Weller, C., Hwang, K. T., Wang, L., Cuppett, S., & Schlegel, V. (2009). Antiproliferation properties of grain sorghum
dry distiller’s grain lipids in caco. Journal of agricultural and food chemistry 57:10435-10441.
24. Abdel-Rahman, I. E., & Osman, M. A. W. (2011). Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and
phytic acid contents and trypsin inhibitor activity. Food, Agriculture & Environment 9:163-166
25. Awika, J. M., Yang, L., Browning, J. D., & Faraj, A. (2009). Comparative antioxidant, antiproliferative and phase II enzyme inducing
potential of sorghum (Sorghum bicolor) varieties. LWT - Food Science and Technology 42:1041-1046.
26. Lewis, J. B. (2008). Effects of bran from sorghum grains containing different classes and levels of bioactive compounds in colon
carcinogenesis. Texas A&M University, USA
27. Hargrove, J. L., Greenspan, P., Hartle, D. K., Dowd, . (2011). Inhibition of aromatase and α- amylase by flavonoids and proanthocyanidins
from Sorghum bicolor bran extracts. Journal of Medicinal Food 14:799-807.
28. Shih, P.-H., Yeh, C.-T., & Yen, G.-C. (2007). Anthocyanins induce the activation of phase ii enzymes through the antioxidant response
element pathway against oxidative stressinduced apoptosis. Journal of agricultural and food chemistry 55:9427-9435.
29. Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E., & Pérez-Álvarez, J. A. (2010). Resistant starch as functional
ingredient: A review. Food Research International 43:931-942.
30. Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E., & Pérez-Álvarez, J. A. (2010). Resistant starch as functional
ingredient: A review. Food Research International 43:931-942.
31. Marinangeli, C. P. F., Jones, P. J. H., Kassis, A. N., & Eskin, M. N. A. (2010). Policosanols as nutraceuticals: fact or fiction. Critical Reviews
in Food Science and Nutrition 50:259- 267.
32. Clemente, Jose C., Ursell, Luke K., Parfrey, Laura W., & Knight, R. (2012). The impact of the gut microbiota on human health: an
integrative view. Cell 148:1258-1270.
33. http://www.simplysorghum.com/blog/2016/06/24/sorghum-safe-for-those-with-celiac-disease-and-gluten-sensitivity/
34. Leandro de MoraisCardoso, Soraia Silva Pinheiro, Hércia Stampini Duarte Martino & Helena Maria Pinheiro- Sant'Ana (2015): Sorghum
(sorghum bicolor l.): Nutrients, Bioactive Compounds, and Potential Impact on Human Health, Critical Reviews in Food Science and Nutrition,
DOI: 10.1080/10408398.2014.887057

32. Weblinks/Websites:
1. http://www.worldagriculturalproduction.com/crops/sorghum.aspx
2. http://archive.gramene.org/species/sorghum/sorghum_maps_and_stats.html
3.https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=167&content
id=antitissue_transglutaminase_antibody