Sorghum: a novel and healthy food

Sorghum (Sorghum bicolor L. Moench) is a major crop used for food, feed, and industrial purpose worldwide and is one of the five most important cereal grains used for human consumption. As it is gluten-free, it is also suitable for celiac patients. White food-grade sorghum flour contains about 10% protein and about 3.3% fat (for most unsaturated fats), higher than that of wheat. It is rich in carbohydrates, contains micronutrients, and is rich in insoluble fiber. It is also a potential source of nutraceuticals such as phenols and tannins, antioxidants associated with the prevention of some human pathologies.