The document discusses sorghum, an important cereal crop. It provides details about sorghum's taxonomy, production levels worldwide and in key countries like India. It then discusses sorghum's nutritional composition, carbohydrates, proteins, lipids, bioactive compounds. It summarizes potential health benefits of sorghum consumption related to oxidative stress, cancer, obesity, inflammation, dyslipidemia, diabetes, gut microbiota. Finally it shows traditional and new product forms 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

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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