Sorghum:an ancient, nutritious and healthly old world cereal

Sorghum:
an ancient, healthy and
nutritious old world cereal

Letizia SATURNI
Dottore in Ricerca e Specialista in Scienze dell’Alimentazione
Tutor Master Internazionale di Dietetica e Nutrizione
Foodblogger – http://notonlyglutenfree.org

Sorghum: an ancient, healthy and nutritious old world cereal
Naples 28 October 2011

What is Sorghum?
Class: Monocotyledones 
Order: Glumiflorae 
Family: Graminaceae (Gramineae or Poaceae) 
Sub family: Andropogonoideae 
Tribe: Andropogonaceae 
Sub tribe: Sorghastreae  
Genus: Sorghum vulgare Pers. 
Synonym: Sorghum bicolor (L.) Moench.


Cereals

wheat rice corn khorosan wheat buckwheat greunkern Tartarian
(Kamut® ) buckwhea
barley rye spelt t


from Cereals to….. rice
corn
wheat

Biscuit
Flours s

Savoury Sweet
snacks snacks
Products

Pasta

Pizza Bread


…. in recent years Obese

Cerealphobia! Diabetic
I’m afraid of CHO
because they make me
put on weight

Intollerant

Allergic
122 Kg pro-capita of cereals 28 Kg pro-capita 26 Kg pro-capita
vs 89 Kg in Italy of pasta of sweets


Nutrition

Health

Sorghum: an ancient, healthy and nutritious old world cereal http://www.phytochemicals.info/


Inorganic compounds
Vitamins
Carbohydrates
Dietary fibre

Sterols

Proteins Flavonoids

Phytic acid
Cereals&Co.
Pigments
Lipids
Phenolic acids
Tocols


Beatification
of cereals
Cerealphobia!
I’m afraid of CHO
because they make me
put on weight

cereal


Cereals and Mediterranean Diet

Carbohydrates in a
balanced diet provide
an intake of 55-60% of
calories.

Source: L. Saturni & G. Ferretti - Celiachia e Dieta Mediterranea senza glutine – Il Pensiero Scientifico ed., 2011


 Sorghum - an ancient cereal

 Sorghum - a nutritious cereal

 Sorghum - a healthy cereal


Sorghum
Sorghum Millet
Teff Teff
(durra or grano di Siria)
Sorghum

Amaranth Europa Asia

America Teff
Quinoa India
Africa

Australia


What is an ancient cereal?
There is no official definition but sorghum is a truly ancient grain.
- Plinio (60-70 A.D.) was the first to give a written description of sorghum;

- Vavilov considered the old Abyssinian (Ethiopian) areas the centre
of origin of sorghum;

- de Wet demonstrated that sorghum was the first to be
domesticated some 3000 to 5000 years ago;

- Dahlberg and Wasylikowa reported on sorghum remains found at
the Nabta Playa archaelogical site in the Western Desert, southern Egypt dating
back to 8000 B.C.
Source: Lèder I. Sorghum and Millet. Cultivated plants, primarly as food sources – Vol 1


Sorghum is the world’s fifth 23% of sorghum is grown
most important cereal. for human consumption


Why are ancient grains so important?
Agricultural interest Consumer interest
Sorghum is the dietary staple of more Greater use in fine dining (unique flavours)
than 500 million people in over 30
countries of the semi-arid tropics More widely available other than from
natural food sections in supermarkets
(mainly in Africa and Asia).
Health benefits (primarily used as whole
Sorghum is particularly unique in that it grains–generally not refined)
grows in both temperate and arid
climates. Visual interest (organoleptic characteristics like
taste and colour, seed size and shape)

Sorghum is drought-tolerant and Product applications include bakery, pasta,
resistant to water-logging and grows in extruded snacks, batters and bread
various soil conditions. products.


Gluten-induced disorders
Celiac disease….
from a rare disorder typical of infancy to a
common auto-immune inflammatory
disease of the small intestine.
It is mainly triggered and maintained by
the storage proteins (gluten) of
wheat, rye and barley, in genetically
susceptible individuals.

Gluten sensitivity

Naples October 2011

The causes The clinical spectrum

Trigger
+
Genes
+ Typical symptoms
Abdominal distension, diarrhoea, vomiting,
weight loss, fatigue

Leaky
Extraintestinal symptoms
small Alopecia, arthritis, ataxia, epilepsy, dental enamel hypoplasia,
infertility, osteoporosis

intestine
Associated diseases
Type 1 diabetes, vitiligo, primary biliary cirrhosis
Source: Greetje J et al., Nature: Gastr & Hepat 7:204, 2010


Common nutritient deficiencies
• the length of time Upon diagnosis Gluten-free diet
Long-term
that an individual gluten-free diet
has lived with the Protein - -
active, but
undiagnosed, Fibre Fibre Fibre
disease Iron Iron -
Calcium Calcium -
• the extent of
damage to the Vitamin D Vitamin D -
gut intestinal Magnesium Magnesium -
tract Folate, Niacin, Folate, Niacin,
Folate, Niacin,
Vitamin B12, Vitamin B12,
Vitamin B12
• the degree of Riboflavin Riboflavin
malabsorption Zinc - -

Sorghum: an ancient, healthy and nutritious old world cereal http://www.phytochemicals.info/


Chemical composition
Minerals
(iron, zinc, iodine)
Vitamins
Carbohydrates (vitamin A and B-complex)
(fibres and starches)

Dietary fibre
Proteins
(kafirins)

Lipids Phytochemicals
(tannins, phenolic acid, anthocyanins)


Factors affecting the chemical composition
Envirnomental
 - strictly dependent on the plant (age, gender, stage of development …..)

 - strictly dependent on ecological factors (climate, soil, altitude and
interaction with other organisms like animal, plant, funghi, microrganisms)

Artificial
 Suitable harvesting
 Correct storage conditions (cleaning, drying ……)
 Industrial processing (extrusion, puffing, cooking ….)
Source: Awika JM et al.. Phytochemistry. 2004 - 65:1199-1221


Chemical composition
(per 100 g edible portion; 12% moisture)

Grains Protein Fat CHO Fibre Ca Fe Thiamin Riboflavin Niacin
g g g g mg mg mg mg mg
Wheat 11.6 2.0 71 2.0 30 3.5 0.4 0.10 5.05
Brown rice 7.9 2.7 76 1.0 33 1.8 0.41 0.04 4.31
Corn 9.2 4.6 73 2.8 26 2.7 0.37 0.19 3.57
Millet 6.0 1.5 75 3.6 350 5.0 0.3 0.10 1.4

Sorghum 10.9 3.2 73 2.3 27 4.3 0.30 0.13 2.83

Data from Hulse et al. 1980; NRC/NAS (1982); USDA/HNIS (1989), Serna-Salvidar and Rooney (1991)


Proteins (6-18%) Proteins
Prolamins (Kafirins)
Fibre
Starch
Minerals
Enzymes

Proteins
Non-Prolamine (albumins, globulins and glutelins)
Fibre
Lipids
Vitamins
Enzymes
Minerals

Kafirins are classified as either , , or based on molecular weight and solubility
Kafirins are rich in glutamic and non-polar amino acids (proline, leucine and alanine), but
almost without the essential amino acid lysine.


Secalins Rye +
gliadins
Hordeins Barley +
glutenins
Avenins Oats ?
Zeins Maize -
Oryzins Rice -
gluten Kafirins Millet, Sorghum -

Recent developments in proteomics
have provided an
important contribution to the understanding of the biochemical and
immunological aspects and the toxicity mechanism of prolamins.
Source: Manone G et al., Expert Rev Proteomics 8(1):95, 2011


Carbohydrates
Cellulose
Hemicellulose

Soluble sugar Fibre
(86%)

Starch Pentosans
(56-73% amylopectine and amylose)


Amylose Amylopectin
Starch
% %
Effect on serum glucose

corn wax <1 >99
Both genetic and environmental
sorghum 30-20 70-80 factors affect the amylose
content of sorghum.
tapioca 17 83
rice 19 81
potatoes 20 80
maize 30 70

wheat 25 75
The digestibility of the starch, which depends on hydrolysis by pancreatic enzymes, determines the
available energy content of cereal grains. Processing the grains by methods such as steaming, pressure-
cooking, flaking, puffing or micronization of the starch increases the digestibility of sorghum starch.


Effect of processing food

Source: Brand JC et al., J Clin Nutr 1985

(g/100g)

(….) Dietary fibre is the edible part of plants
American Association of Cereal Chemists Nuts
Fruit and
4.0-12.0
Vegetables
Pulses
Coconut
5.0-18.0
0.5-5.0 12.0

Buckwheat Sorghum Quinoa Amaranth Corn Rice

10.0 2.7 7.0 6.7 7.3 2.8
Source: http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl


 produces a measurable reduction in the peak level
of serum glucose after eating and also helps to
regulate blood sugar levels (Glycemic Index and
Glycemic Load)

reduces the risk of developing
Health and, consequently, dying from cardiovascular disease
(CVD)
Benefits
 is helpful in preventing constipation

 reduces the risk of gastrointestinal problems
(Irritable Bowel Syndrome) and certain types of
cancer (oral cavity, lung, oesophagus, stomach and
colon-rectum)
Source: American Association of Cereals Chemists report, 2001


Riccardi G et al. Am J Clin Nutr 2008;87:269S-274S


Minerals Rice
11 mg Calcium
The bioavailability of minerals in
sorghum varies from less than 1% 1.60 mg Iron
Sorghum 1495 mg Calcium for some forms of iron to more
than 90% for sodium and
77 mg Potassium
7 mg Sodium
12.5 mg Iron potassium.
1.20 mg Zinc
3300 mg Potassium
0.1 mg Copper
26.4 mg Sodium
15 mg Selenium
1.4 mg Zinc
0.4 mg Copper
They are important components of
5.6 mcg Selenium
body tissues, fluids and work in
conjunction with enzymes,
Corn 7 mg Calcium hormones and vitamins. Amaranth
159 mg Calcium
2.71 mg Iron
7.61 mg Iron
287 mg Potassium
508 mg Potassium
35 mg Sodium
4 mg Sodium
2.21 mg Zinc
2.87 mg Zinc
0.31 mg Copper
0.5 mg Copper
15.5 mg Selenium
18.7 mg Selenium
Source: http://www.nal.usda.gov/fnic/foodcomp/search/


Phytochemicals
Why is it important to talk about phytochemicals?

In recent years cereals and their
components have been accepted
as functional foods and because
they provide nutrients with
antioxidant activity required for
human health.
Source: Charalampopoulos D et al.. Application of cereals and cereal components in functional foods: a review. Int J Food Microbiol.
2002;79(1-2):131-41


Flavonoids - Tannins
Tannins of sorghum are almost exclusively of the condensed type.
Grains mg/g (dry weight)

Sorghum 10.0 - 68.0 Quantification of tannins
Finger millet 3.6 - 13.1 from any source is further
complicated by a lack of
Buckwheat groats 1.7
- appropiate standards
Pinto beans 1.5 - 3.3 - the choice of organic
Fava beans 0.7 solvent

Lentils 3.2 - 10.4 - extraction procedure.

Cowpeas 1.8 - 2.9


Flavonoids - Anthocyanins
Levels of anthocyanins - water-soluble pigments that contribute to the
red, blue and purple pigmentation in plant foods

Sample Amount
(mg/100g)

Corn
Pink 0.09
0.3-0.9 0.2-5.0 0.3-7.5 0.2-0.9 Red 0.56
Purple 1.6
(mg/100g or 100ml)
Blue 0.23
Black Rice 0-4.9
Black sorghum 4.0-9.8
Brown sorghum 1.6-3.9
Source: L.Dykes et al.. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, vol. 52, 2007.
JM Awika et al.. Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65:1199-1221, 2004 Red sorghum 3.3


Phenolic Acids – benzoic and cinnamic acid derivatives

 a protective role against the cell-damaging effects of free
radicals and they lower the risk of chronic degenerative

Health diseases and the risk of the other age-related diseases.

Benefits  reduce the risk of cardiovascular disease, ischemic stroke,
type II diabetes, metabolic syndrome and gastrointestinal
cancers.

Moreover
Phenolic acids reported in cereals occur in both free and bound forms. Sorghum and
millet contain the widest variety of them.
Source: L.Dykes et al.. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, vol. 52, 2007; 105-111


Phenolic acids
Levels of phenolic acids in foods and beverages

Sample Amount
(mg/100g)

Finger millet 0.61
Pearl millet 1.48
Corn 0.60
0.2-3.0 3.0-5.0 4.0-8.0 6.0-9.0 5.0-10 Oats 0.47

(mg/100g or 100ml)
Rice 0.20-0.38
Sorghum 0.38-0.74

Source: L.Dykes et al.. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, vol. 52, 2007; 105-111
Marja P. Kahkonen et al. Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. J. Agric. Food Chem. 1999, 47, 3954-396


Phytosterols
Grain Phytosterols (mg/100g)

Sorghum 46-51
Corn 70-88
Barley 55-76
Wheat 40-74
Oats 35-60
Rye 96
Brown rice 72
Buckwheat 96


…. but
Sorghum has some limitations, due to the presence of some factors such as

Trypsin
These compounds are known to interfere
Amylasae inhibitors with protein, carbohydrates, mineral and
Phytic acid other phytochemicals metabolism.
Tannins

Fermentation makes the foods easier to digest and the nutrients easier to assimilate and also it
retains enzymes, vitamins and other nutrients that are usually destroyed by food processing.
Moreover, fermentation has been used for hundreds of years as an effective and low cost means to
preserve the quality and safety of food.


The scientific community is not in complete agreement on the use of sorghum as a food for human nutrition
but…….
Sorghum Injera Fermented
flour
Energy (kcal/100g) 385.88 388.48 379.67
Protein 12.25 11.55 10.70
Carbohydrate 74.68 80.16 75.36
Lipid 4.24 2.40 3.93 Fermentation was observed to
Fibre 1.71 1.95 1.82 reduce the negative effects of
Ca 3.75 4.75 4.99 some nutrients (write in red)
Fe 2.24 3.95 3.64  improve mineral extractability
Cu 0.61 0.71 0.32  improve protein digestibility
Polyphenols 8.10 3.69 6.64  improve the amino acid
Phytate 317.65 286.70 247.92 availability
Tannins 0.18 0.16 0.18


Thank you for
your attention!

Dottoressa Letizia SATURNI
Dottore in Ricerca e Specialista in Scienze dell’Alimentazione
Tutor Master Internazionale di Dietetica e Nutrizione
Foodblogger – http://notonlyglutenfree.org
E-mail: lsaturni@univpm.it

Sorghum:an ancient, nutritious and healthly old world cereal

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