Progress in utilization of sorghum for healthy foods & phytochemicals. L. ROONEY. Texas A&M University. Cereal Foods World 52:A10.
Sorghums with high levels of anthocyanins and condensed tannins have unique properties compared to other cereals. The condensed tannins located in the pigmented testa are high molecular weight and have strong antioxidant activity. They can be concentrated in the bran to produce high levels of antioxidants, dietary fiber, luteolinidins and apigeninidins which are relatively rare in nature. In addition, other sorghum types have significant quantities of flavones. Breeders have developed specific sorghums with unique combinations of these components. These and white sorghums have been formulated into a wide array of food products including deep purple tortillas, chips, natural colored high fiber baked products and whole grain cooked like rice. Sorghum is used in gluten free products for Celiacs, including baked and extruded products, beer, and many other items. Special sorghums have anti-breast and colon cancer activity, reduced digestion of carbohydrates relative to type II diabetes, and high dietary fiber levels. Internationally, sorghum is used in lager beer, alcohol production and a wide variety of non-alcoholic beverages and foods. Special USA white sorghums are used in an array of snacks and related products in Japan.
