Published Paper Details:

Sorghum bicolor is increasingly recognized as a climate-resilient cereal crop with high nutritional value and diverse industrial applications. Rich in dietary fiber, resistant starch, polyphenols, and essential micronutrients, sorghum holds significant promise for enhancing food and nutrition security, particularly in arid and semi-arid regions. Despite its potential, its utilization remains underexplored in comparison to major cereals like wheat and rice. This review adopts a systematic approach to synthesize scientific literature published between 2000 and 2024, using databases such as Scopus, PubMed, ScienceDirect, and Google Scholar. Keywords included "Sorghum bicolor," "nutritional composition," "bioactive compounds," "processing technologies," and "functional foods." Studies focusing on compositional analysis, processing innovations, health benefits, and product development were critically assessed and categorized. The review reveals that Sorghum bicolor is a rich source of carbohydrates, proteins, phenolic acids, tannins, and antioxidants, which contribute to its health-promoting properties, including anti-diabetic, anti-inflammatory, and cholesterol-lowering effects. Emerging processing technologies such as extrusion, fermentation, germination, and micronization have significantly improved sorghum's bioavailability, functional properties, and sensory characteristics. Furthermore, value-added sorghum-based products are gaining popularity in gluten-free and nutraceutical markets. Sorghum bicolor represents a nutritionally rich, sustainable alternative to conventional cereals. Continued research into advanced processing methods and product development is essential for enhancing its global acceptance and marketability. Strategic interventions in food science, policy, and public awareness can unlock its full potential as a nutritional and functional food ingredient in the 21st century.