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The 3rd International Conference on Agricultural Postharvest Handling and Processing IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012031 doi:10.1088/1755-1315/1024/1/012031

Nutritional and Functional Properties of Sorghum (Sorghum

bicolor (L.) Moench)-based Products and Potential
Valorisation of Sorghum Bran

S Widowati and P Luna1

1
Indonesian Center for Agricultural Postharvest Research and Development, Bogor,
West Java

Abstract. Sorghum (Sorghum bicolor L. Moench) has a nutritional profile similar to rice,
maize, and wheat. However, the tannin content in sorghum, which causes a slightly bitter taste,
makes sorghum products less appealing to the public. Tannins can be reduced by more than
70% by grading, polishing, and soaking for 8 hours in a 0.3% of Na 2CO3 solution. The tannin
content in the sorghum grain and flour can be adjusted to still function as an antioxidant and
has a pleasant taste. Sorghum flour has a 6-8% dietary fibre content and a β-glucan fibre
content of 3-6%. The GI of various processed sorghum products is low. Sorghum rice and
prospective flour are used as raw materials in various products such as instant sorghum rice,
instant sorghum porridge, various cakes, and kinds of pasta. Additionally, the by-product of
sorghum processing namely bran contains essential functional carbohydrate which can be
utilised as fibre, thickener, and packaging. Sorghum development in Indonesia, as well as
sorghum-based products and by-products, must be supported by researchers, local
governments, and the private sector. This review aims to focus on the nutritional properties of
sorghum, sorghum-based products, their health benefits and potential applications of sorghum
by-products in food industry.

1. Introduction
Sorghum (Sorghum bicolor L. Moench) is the third most widely cultivated cereal crop in Indonesia,
after rice and maize [1]. Sorghum plants have a high tolerance for water shortages, making it possible
to grow on soils with relatively low fertility compared to other cereal crops. Therefore, sorghum
production centers are generally in dry climate areas. Sorghum has a nutritional profile similar to rice,
corn, and wheat to be a potential staple food.
However, there are weaknesses in the development of sorghum as a food product due to tannins.
The tannin content causes a slightly bitter taste and less desirable colour, so that sorghum products are
less preferred by consumers [1,2,3]. Tannins also have anti-nutritional properties because they can
inhibit the digestibility of protein and carbohydrates [1]. On the other hand, tannin is a polyphenol
with antioxidant properties necessary for human health. Other beneficial bioactive components in
sorghum include anthocyanins, dietary fibre, β-glucan fibre, and hemicellulose [4,5]. In the
development of sorghum-based functional food products, it is necessary to balance the use of
functional components and taste, so that the community accepts the product. Sorghum products also
meet the gluten-free needs of those with celiac disease or gluten intolerance. This review focuses on
the nutritional and functionalities of sorghum, its health benefits, and potential applications of
sorghum by-product in the food industry. Supplementation of sorghum flour in various foods is also
discussed.

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The 3rd International Conference on Agricultural Postharvest Handling and Processing IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012031 doi:10.1088/1755-1315/1024/1/012031

2. Nutritional properties of sorghum and other cereals

The use of sorghum as food in Indonesia is relatively limited, mainly used as feed. In comparison,
sorghum has relatively better nutritional content than other cereals. Table 1 shows that sorghum
contains the highest protein and energy compared to milled rice, yellow corn, millet and wheat, so it
has great potential used as a staple food and energy source. Sorghum per 100 g contains various
vitamins, including 0.09 mg Vit B1, 0.14 ng Vit B2, 2.8 mg Vit B3, and minerals such as 4.4 mg Iron,
7 mg Sodium, 249 mg Potassium, 28 mg Calcium and 287 Phosphor [6].
Table 1. Nutritional composition of sorghum and other cereals (per 100 g)

Commodities Moisture Protein Fat Carbohydrate Ash Energy

(%) (%) (%) (%) (%) (Kcal)
Milled rice 11.5 8.4 1.7 77.1 1.3 357
Yellow corn 11.4 9.8 7.3 69.1 2.4 366
Sorghum 11.0 11.0 3.3 73.0 1.7 366
Millet 11.9 9.7 3.5 73.4 1.5 364
Wheat 11.8 9.0 1.0 77.2 1.0 333
Source: Nutricheck [6]

Table 2 presents the nutritional composition and tannins of various new superior varieties and local
sorghum. All sorghum varieties contain relatively high carbohydrates (73.10-79.12%) and protein
(7.98-11.77%). Tannins are phenolic compounds that are always present in sorghum seeds. Tannin
content is concentrated in the seed coat, especially the dark one. For example, Kawali variety sorghum
contains 1.08% tannin in whole seeds and only 0.65% in polished seeds. This compound has
functional properties as an antioxidant, but if it is present in large quantities, it will cause a slightly
bitter taste [1,2]. Local superior varieties from South Sulawesi, including Batara Tojeng Eja, Batara
Tojeng Bae, Lokal Jeneponto, Manggarai, and Genjah (Yogyakarta local variety), have higher tannin
content (3.67-10.6%) compared to new superior varieties released by the Indonesian Agency for
Agricultural Research and Development or other research institutes. Numbu and Kawali are new
superior varieties of sorghum with low tannin content, i.e. 0.95 and 1.08%, respectively. Therefore,
these varieties are most widely cultivated and used as food products.

Table 2. Nutritional composition and tannins (%) of various varieties and strains of sorghum [1,2]

Varieties Moisture Ash Protein Crude Fat Carbohydrate Tannin

Fibre
Batara Tojeng Eja 9.91 3.35 9.02 3.92 3.80 73.92 10.6
Batara Tjeng Bae 9.01 3.16 9.17 4.84 3.10 75.56 6.66
Local Jeneponto 8.72 2.64 9.35 4.30 3.30 75.99 3.67
Isiap Dorado 9.35 2.62 7.98 2.84 2.36 77.69 1.26
Mandau 11.60 2.16 9.98 3.98 1.99 74.27 3.76
Manggarai 12.10 2.82 8.42 3.19 3.02 79.12 1.71
UPCA-S1 11.90 2.28 9.86 4.02 2.12 73.10 3.98
Kawali 12.14 2.42 8.07 2.59 1.45 75.66 1.08
Numbu 12.62 2.88 8.12 2.04 1.88 74.50 0.95
Zh-30* 9.42 1.09 11.64 - 2.45 75.40 3.11
Genjah* 8.92 1.47 11.59 - 2.12 75.90 5.03
B100* 9.49 1.23 11.77 - 2.24 75.27 4.74
G1.1* 9.54 1.28 11.67 - 2.42 75.09 1.90

2
The 3rd International Conference on Agricultural Postharvest Handling and Processing IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012031 doi:10.1088/1755-1315/1024/1/012031

3. Challenges and prospective of sorghum development in Indonesia

The sorghum plant originated in Africa and was introduced to Indonesia in 1925. In Indonesia, several
varieties of sorghum are cultivated, the majority of which are in the east. Currently, the government of
the Republic of Indonesia intends to develop sorghum as a significant crop to increase food security
and bioenergy production, owing to the numerous potential applications of sorghum. In Indonesia,
sorghum has been planted by farmers, particularly in Java, West Nusa Tenggara, and East Nusa
Tenggara; however, cultivation and development are still extremely limited) [7].
In Indonesia, sorghum yield approximately 3-4 tons/hectare This figure would increase if Good
Agricultural Practices (GAP) were implemented. The most critical factor in increasing sorghum yields
is balanced fertilisation [8]. Nitrogen fertilisers boost sweet sorghum's sucrose content, protein
concentration, and growth rate [9,10]. Nitrogen is required for cell division in order for plants to grow,
whereas potassium is required for the efficient conversion of solar energy to chemical energy.
Appropriate application of nitrogen and potassium fertilisers can increase sweet sorghum biomass and
carbohydrate content, which are considered critical factors in determining its food and industrial uses.
As a result, these practices have the potential to boost crop productivity and yield.
Rice and maize are the most important cereals in Indonesia. Currently, sorghum is not on the
national priority list of cereal crops. As a result, production is lower than that of rice or maize.
Furthermore, official statistics on sorghum production after 2012 have not been released. Thus, in
Table 3, some assumptions are made about sorghum plantation areas (approximately 5000 Ha/year
growth in sorghum area) and sorghum productivity (4 tonnes/year). Sorghum production continues to
fluctuate in Indonesia, depending on government policy. From 2011 to 2014, sorghum production
increased significantly from 7695 to 131,530 tonnes (Table 3), owing to the government's policy of
planting sorghum in one of the largest national company plantations as well as in several marginal
areas. Additionally, the government recognised sorghum as the most likely crop to replace rice due to
its nutritional value and ease of growth.

Table 3. Production of most important cereals in Indonesia

Cereals Year (tonnes)

2010 2011 2012 2013 2014 2015 2016 2017
a 77.000.000
Rice 66,469,94 65,756,904 69,056,126 71,279,709 70,846,465 75,397,841 79,141,325

Maizea 17,629,748 18,327,636 17,643,250 19,387,022 18,511,853 19,833,289 23,500,000 24,500,000

Sorghum 5,723b 7,695b 92,071c 105,244d 131,530e 100,000f 120000g 120000h

a
Central Agency of Statistics Indonesia, 2016
b
Awika and Rooney [4]
c
assumption: sorghum area was 26306 Ha [4] and productivity was 3.5 tonnes/Ha
d,e
assumption: sorghum area was 26306 Ha and productivity was 4 tonnes/Ha
f
assumption: sorghum area was 25000 Ha and productivity was 4 tonnes/Ha
g
assumption: sorghum area was 30000 Ha and productivity was 4 tonnes/Ha
h
assumption: sorghum area was 35000 Ha and productivity was 4 tonnes/Ha

In 2015, the Indonesian Cereals Research Institute (ICERI) under the Ministry of Agriculture of the
Republic of Indonesia published a report on the sorghum varieties grown in Indonesia (Table 3).
Although some indigenous sorghum plants exist, the majority do not originate in Indonesia. The
majority of the varieties listed in Table 3 are of the sweet sorghum variety. Sweet sorghum (Sorghum
bicolor L. Moench) is well-known for its stalk juice's high sugar content [11]. The advantages of sweet
sorghum include its adaptability to a wide range of climatic and soil conditions, its tolerance of
drought and high temperatures, its salt tolerance, and its higher biomass yield per hectare [12–13].
Kawali and Numbu are the most popular varieties of sweet sorghum in Indonesia. Additionally, the
government has directed one national company (PTPN XII) to grow sorghum var. Kawali in their
plantation area. These sweet sorghum varieties mature in approximately 100-110 days, have a high
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The 3rd International Conference on Agricultural Postharvest Handling and Processing IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012031 doi:10.1088/1755-1315/1024/1/012031

carbohydrate content (>80%), and a low tannin content (0.18-0.21%). (Table 4). Thus, these two
sorghum varieties have the potential for large-scale cultivation.
There is a problem with stalks and panicles being discarded after grain harvesting in sorghum
plantations. When these residues accumulate to significant levels, they cause problems with pollution,
management, and economics. Agriculture and forestry operations are likely to generate pollution as a
result of biomass combustion smoke. Practices such as burning agricultural wastes emit CO2, CH4,
CO, N2O, NOX, SO2, and large amounts of particulate matter, all of which have a detrimental effect on
human health [14]. Thus, proper disposal or utilisation of sorghum by-products is critical for effective
crop management. Storage is the primary logistical concern for sorghum production and utilisation, all
the more so because sorghum production is influenced by high seasonal availability [15]. The sorghum
supply chain is comprised of several components, including ground preparation and planting,
cultivation, harvesting, handling, storage, in-field/forest transportation, road transportation, and
utilisation of the product and by-products (residues) throughout the supply chain. Each process must
be managed effectively. Due to the development of several sorghum plantations, an opportunity exists
to convert sorghum biomass (residue) into value-added materials that can be used to develop
Indonesia's agro-industry. Agro-industrial development currently plays a significant role in driving
Indonesia's economy, which is consistent with the government's policy of achieving zero waste during
agricultural processing, implying the critical importance of utilising sorghum residues. According to
sorghum farmers, the price of sorghum by-products such as bagasse (the fibrous matter that remains
after sorghum stalks are crushed to extract their sugar-rich juice) is approximately 0.5-1 £/kg (personal
communication with Indonesian Agency for Agricultural Research and Development) (IAARD).
However, this price is market-dependent and thus subject to fluctuation.

Table 4. Characteristics of sorghum varieties in Indonesia

Variety Origin Harves- Averag Pro-tein Fat Carbo- Tan Sugar Weight Potency
ting e content cont hydrate nin conte of of
time yield ent content Con nt straw- straw-
tent biomass biomass
(days) (tonnes/ (%) (%) (%) (%) (brix) (tonnes/ (tonnes/
Ha) Ha) Ha)
Super-2 ICRISAT 115-120 3.03 9.22 3.09 75.62 0.27 12.65 20.66 39.3
East Nusa
Tenggara,
Super-1 Indonesia 105-110 2.66 12.96 2.21 71.32 0.11 13.47 17.05 38.7
Kawali India 100-110 2.96 8.81 1.97 87.87 0.21 na na na
Numbu India 100-105 3.11 9.12 3.94 84.58 0.18 na na na
Sangkur Thailand 82-96 3.6-4.0 11 3.5 61.5 Na na na na
IRRI,
Mandau Philippines 91 4.5-5.0 12 3 76 0.16 na na na
Hegari Nebraska, The
Genjah United States 81 3.0-4.0 9.44 4.9 24.3 0.13 na na na
North Sumatra,
KD4 Indonesia 55-67 4 9.92 4.9 60.5 0.2 na na na
0.12
Badik Thailand 49-55 3.0-3.5 9.25 4 26.1 4 na na na
UPCA-S1 Philippines 90-100 4 9.06 5.7 66.5 0.22 na na na
UPCA-S2 Philippines 105-110 4.0-4.9 9.25 3.6 64.25 0.35 na na na
Purdue, The
6C United States 96-106 4.6-6.0 9.7-10.4 2.67 26.4 1.19 na na na
*na: not available (Indonesian Cereals Research Institute, 2015)

4. Functional properties of sorghum and other cereals

Sorghum grain contains both non-structural carbohydrates (starch) and structural carbohydrates
(glucose) (cellulose, hemicelluloses). The primary non-structural carbohydrate is starch, which
provides the majority of the energy required for germination. Around 50–75% of the total grain weight
of sorghum is starch, which is composed of straight-linked amylose chains (glucose units held together

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The 3rd International Conference on Agricultural Postharvest Handling and Processing IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012031 doi:10.1088/1755-1315/1024/1/012031

by 1–4 glycosidic bonds) and amylopectin (glucose units held together by 1,4 glycosidic bonds and
additional branched 1,6 glycosidic bonds). Sorghum grain contains a similar amount of starch to other
cereal grains such as wheat, barley, maize, and brown rice. Sorghum, on average, has a lower
digestibility of starch than maize [16], owing to its high phytochemical content, particularly tannins,
which can inhibit the enzymatic hydrolysis of starch [17] . As a result, it has been suggested that
sorghum may be an especially suitable food for diabetics and obese individuals. Additionally,
sorghum contains more fiber than all other cereals except barley.
Sorghum is a gluten-free cereal with a lower protein content than wheat, barley, and corn, but a
higher protein content than brown rice [18,19]. The major protein groups in sorghum are prolamins
and kafirins. Sorghum contains a variety of phytochemicals (phenolic compounds, tannins, plant
sterols, and policosanols) that are either secondary metabolites of the plant or are integral cellular
components. These components are said to have a beneficial effect on human health [19]. Sorghum
has the highest tannin content of all cereals; the high phenolic and tannin content of certain sorghum
genotypes is associated with in vivo enzyme inhibition and strong phenolic-starch interactions, which
reduce starch digestibility, increase resistant starch, and lower the Glycemic Index (GI) of foods [16].
Resistant starch, phenolic, flavonoid, protein, and dietary fiber content all played critical roles in
lowering the glycemic index of starchy food. Among cereals, sorghum has the lowest GI (32), in
comparison with GI of rice, waxy rice, corn and barley were 67,9; 79; 48, and 40, respectively [20].
5. Technology to reduce tannin in sorghum polished and flour
Tannins are unique bioactive compounds present in sorghum seeds, soluble in water and bind to
proteins and polysaccharides. The tannin content in sorghum is relatively high, ranging from 1-10%
catechin equivalent [1,2]. Although this phenolic component has antioxidant properties, tannins in
sorghum seeds can reduce consumer preferences for sorghum products because it causes a slightly
bitter taste. Therefore, technology is needed to reduce tannin levels.
During polishing, the moisture content of sorghum grains affects the physical quality of polished
sorghum. Conditioning sorghum grains at a water content of 18-20% can increase the polish yield [2].
Another study showed that sorghum contains high tannins, the optimum conditioning at a water
content of 16% [21]. Polishing dry sorghum with a moisture content of less than 12% resulted in low
yield and polish quality. The recommended process includes grading sorghum seeds then conditioned
at 20% moisture content may lead to produce 100% polished sorghum, then soaked in sodium
bicarbonate and dried to a maximum moisture content of 14%. These low-tanin sorghum seeds can
then be produced into processed sorghum products.
It was reported that the polishing process could reduce the tannin content; the higher the polishing
level, the lower the tannin content. At the polishing level of 90, 95 and 100% can reduce tannins up to
22.21; 39.81; and 47.22%, respectively [2]. This is in accordance with the results of research by
Salimi, et.al. [5] that the level of polishing affects the nutritional composition of sorghum.
The treatment of 100% sorghum polishing rate followed by immersion in 0.3% Na2CO3 solution
for 8 hours can reduce the tannin content of sorghum up to 78.8% (from 3.11 to 0.66% Tannic acid
equivalent) [2]. This tannin reduction treatment impacted the colour (appearance) of polished sorghum
grains and flour to become whiter and increase the taste of sorghum products.
6. Innovation Products of sorghum rice
Rural communities in dry climate areas consume sorghum in the form of steamed sorghum as a staple
food that is processed traditionally [22]. Sorghum grains have harder texture than rice, corn and
wheat. Therefore, it takes a longer time to cook sorghum. Polished sorghum needs to be soaked in
water for a few hours, then drained and cooked in a pot. Today's society, with a more active and
practical lifestyle, tends to prefer fast food products that are fast in serving, have a longer shelf life,
and have functional properties for health. Processed products based on polished sorghum that have the
potential to be developed include instantly cooked sorghum, fermented sorghum, pop sorghum, and
fortified products.

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The 3rd International Conference on Agricultural Postharvest Handling and Processing IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012031 doi:10.1088/1755-1315/1024/1/012031

Instantly cooked sorghum. Instant food products are types of food products that can be served and
consumed in a short time. The production of instant food products through several stages, namely
cooking, freezing and drying [23], resulting in a product that quickly absorbs water and can be served
only by rehydration with hot water. Instant product presentation is very practical, and it doesn't take
much time [24,25]. Instant processing is a term that includes various treatments, both chemical and
physical, that will improve the hydration characteristics of a product. Instantly cooked sorghum is
produced through the following steps. The sorghum grains were polished 95-100%, then soaked in a
salt solution (1% NaSitrate or 0.2% Na2HPO4) for 2 hours. The soaked sorghum was washed to
remove the remaining salt, then drained and cooked using an electric cooker with a ratio of polished
sorghum: water = 1: 3. Instantly cooked sorghum contains 10.02% protein, 0.63% fat, 80.21%
carbohydrate, 28.38% amylose, 3.30% soluble dietary fibre, 6.51% insoluble dietary fibre.This
product produces 403 kcal/100 g of energy. 0.65 tannins and 61.91% starch digestibility. Instantly
cooked sorghum is ready to be consumed after rehydrating with hot water for 5 minutes.
Sorghum fermented products. Sorghum, widely developed in Indonesia, is non-glutinous sorghum
that contains more than 20% amylose [1,2]. However, there are local varieties of sorghum with a
sticky texture, classified as glutinous sorghum, having very low amylose (less than 5%). Based on its
physicochemical properties, glutinous sorghum is suitable for processing into solid tape and solid
brem, a typical Indonesian fermented product.
Processing of sorghum tape adopts the method of making tape from glutinous rice, namely
glutinous sorghum that has been polished 95-100% soaked in water overnight, then drained and
steamed until fully cooked. The cooked sorghum was thawed until it was cold enough, then inoculated
with tape yeast (0.3%) and fermented for 2-3 days. Sorghum tape is ready to be consumed. If the
fermentation process is extended to 4-5 days, it will produce quite a lot of tape water. The tape is
squeezed and the juice is taken. The tape sorghum juice is cooked until thickened and molded into flat
rounds, then air-dried into a solid sorghum brem [22]. Fermentation is a food processing technology
by changing the substrate into a new form through the action of certain microbes. The purpose of
sorghum fermentation is to produce new products, which leads to the modification of the sorghum
substrate and the production of metabolites. These changes affect the taste, appearance, texture,
colour, taste, shelf life and nutritional properties of derived products [26].
Product diversification based on polished sorghum includes pop sorghum snacks, traditional
sorghum porridge and fortified sorghum. It was reported that mixed food ingredients with a
composition of 85% sorghum and 15% soybeans could increase the protein content from 11.3% to
17.3% [3]. Polished sorghum-based products fortified with micro minerals and enriched with soybeans
can be applied in emergency food programs, also for a gluten-free diet.
7. Innovation Products of sorghum flour
Consumption of wheat flour in Indonesia is increasing rapidly. Consumption of wheat flour in 2008
was 15.49 kg and is currently around 25 kg/cap/year. All of the national needs for wheat flour are met
from imports, meaning that the increasing consumption of wheat flour will further burden the
country's foreign exchange. Sorghum is a potential local cereal as a substitute for wheat flour.
Sorghum flour can substitute wheat flour either partially or entirely, according to the type of product.
In general, this flour can be processed into pasta products, bakery, bread, various cakes and pastries,
and traditional foods [22, 27). These pastries include various cookies, biscuits, eggrolls, crackers.
To maintain product characteristics, the substitution rate of sorghum flour to wheat varies, namely
for pasta products around 30-50%, bread 20-40%, cake 40-50% and bakery 80-100%. Pure sorghum-
based products have now been commercially developed by adding native or pre-gelatinised starch,
hydrocolloids, fats, and eggs to improve quality. This sorghum flour-based product is in great demand
for diets for people with diabetes mellitus, autism, celiac and those who want gluten-free product
intake [22,23,27]. Innovative products based on sorghum flour that are prospectively developed
include dry sorghum noodles and instant sorghum porridge.

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The 3rd International Conference on Agricultural Postharvest Handling and Processing IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012031 doi:10.1088/1755-1315/1024/1/012031

Sorghum dry noodles. The dry sorghum noodle formula is 80% sorghum flour, 20% cassava starch,
and 2% salt. The production process of sorghum noodles is as follows. In the first stage, all raw
materials are mixed, then add 55% water and stir until evenly distributed and then steamed for 15-20
minutes. The purpose of steaming is to gelatinise the starch so that it can be moulded and produce a
compact texture. In addition, the resulting noodles are not easily broken and reduce cooking loss. The
next stage is printing the steamed noodle dough, then drying using an oven at 40oC for 4 hours, then
packaged [28]. Sorghum noodles can be consumed after cooking for about 3-4 minutes, with a solid
loss of 11% during cooking. Cooked sorghum noodles contain 38.15% carbohydrates, 3.68% protein,
0.79% fat and 2.2% dietary fiber and 65.38 ppm anthocyanins [28].
Instant sorghum porridge. The raw materials for instant sorghum porridge are 80% sorghum flour,
20% cassava starch, and 5% vegetable oil. The production process of instant sorghum porridge is as
follows. In the first stage, all the ingredients are mixed well and then add 90% water and cooked until
it becomes a thick porridge, then poured on the drum dryer to form flakes. The following step is
grinding the flakes into instant sorghum flour, adding 30 and 40% full cream milk and sugar,
respectively. This instant sorghum porridge is ready to be consumed after being poured with hot water
[24,29]. Instant sorghum porridge with this formula contains 10.1% protein (db), 2.46% fat (db), and
energy 388.9 Kcal/100g. This product contains high dietary fibre (9.07%), low Glycemic Index (GI
51) and has a shelf life of up to 1 year [24].
8. Valorisation of sorghum by-products
Bran is the primary by-product of sorghum milling, accounting for 10%-15% of the grain [30,31]. It is
derived from the decortication process, which separates the grain from the aleurone in order to obtain
high-quality food products or special-purpose materials (e.g. superfood from sorghum bran, gluten-
free sorghum bran, and breakfast cereal). The potential value of high protein cereal coproducts such as
rice bran and maize gluten meal has been recognised beyond their use in livestock feed. Cereal
proteins have been used in various applications, including edible and non-edible coatings,
biodegradable packaging, fibres, binders, and thermoplastics ([32]. Zein, the maize aqueous alcohol-
soluble prolamin protein, has been the most widely used of the cereal proteins. Kafirin, a sorghum
aqueous alcohol-soluble prolamin protein, is similar to zein and may be used in edible and non-edible
films and coatings. The higher colour of the kafirin preparations extracted from brans indicates that
non tannin polyphenols can bind to kafirin.
Kafirin preparations from 10% bran were darker, red, and yellow than kafirins prepared from 25%
bran, probably due to the higher concentration of pigments in the pericarp-rich 10% bran. Because
the level of polyphenols was higher in the kafirins extracted from the brans, it would appear
that the bound polyphenols had a higher affinity toward the β-kafirins. The β-kafirins have been
reported to be very high in the amino acid proline [32]. Proline-rich proteins have a high affinity
for plant polyphenols, primarily driven by hydrophobic association, which may then be stabilised by
hydrogen bonding. The bran of sorghum contains significantly more hemicellulose and protein and
significantly less cellulose and lignin than the stalk. These compositional differences may be related to
how these macromolecules function in different parts of the sorghum plant [33]. Sorghum bran
contains less lignin, less cellulose and hemicellulose, and more starch than maize bran. This is most
likely due to the differences in extraction technologies and the intrinsic differences in grain
composition between maize and sorghum. Sorghum bran has a relatively high starch content (30%),
most likely due to the significant endosperm extracted during the decortication process. The wide
variety of chemical compositions is most likely due to varieties, technological processes, and
analytical methods used. Previously published research indicates that proteins extracted from wheat
and maize processing by-products can be used to manufacture film packaging materials. Typically,
plasticisers and cross-linking agents are added to the film casting solution to improve the films'
physical properties [34].

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The 3rd International Conference on Agricultural Postharvest Handling and Processing IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012031 doi:10.1088/1755-1315/1024/1/012031

9. Potential application of hemicellulosic fractions in food industry

Different types of hemicelluloses can be found in sorghum flour, sorghum bran, sorghum stalk, and
panicles. The composition and structure of hemicelluloses in various plant species varies according to
the tissue and organ type [35]. According to a previous study, in the water-extractable material of
sorghum flour, primarily in the form of (1,3), (1,4)—D-glucans and a trace of xyloglucan. However,
glucose was reported to be co-extracted and linked to arabinoxylan in the water-insoluble cell wall
material. Due to the high glucose content of sorghum flour, the hemicellulose is primarily composed
of glucoarabinoxylan (GAX) (30). The stalks of sorghum contain L-arabino-(4-O-methyl-D-
glucurono)-D-xylans [35]. A backbone composed of (1-4)-linked D-xylopyranose residues with single
arabinofuranose units attached to the O-3 or both O-2 and O-3 of certain xylose units. Other structures,
such as glucuronic acid and 4-O-methylgucuronic acid, are attached to xylose and arabinose residues
at O-2, either singly or in chains.
Xyloglucans have a broad range of applications in both the food and non-food industries, as they
can be used as a thickening, gelling, and stabilising agents in food products, as well as adhesive and
binding agents in the textile industry [36]. In terms of food applications, previous research has
examined the physicochemical properties of xyloglucans, including their flow characteristics, water-
holding capacity, and resistance to heat, salt, and a variety of pH values [36]. On the other hand, -
glucans are already well-known for their health benefits, including their ability to lower serum
cholesterol and to moderate postprandial blood glucose and insulin responses. Additionally, -glucan's
physical properties, such as water solubility, viscosity, and gelation, have been incorporated into food
and beverage products worldwide [37]. Apart from its use in the food and pharmaceutical industries, -
glucan has been incorporated into cosmetics for its soothing, moisturising, and anti-irritant properties,
as well as other cosmetic and personal care products.
10. Challenges for development and implementation of sorghum technology
The barriers to sorghum technology adoption in Indonesia include processing machinery, technical
guidance on how to incorporate sorghum flour into a variety of food products, and marketing strategy.
These obstacles must be overcome through collaboration between researchers, local governments, and
the private sector, as well as through regulation governing sorghum development to achieve national
food security and public healt.

11. Conclusion and Recommendation

Sorghum has the potential to be developed in Indonesia. Considerable innovation industrial tree could
be generated from sorghum and its by-product. Sorghum is also a good source of phenolic compounds,
especially tannins (1-10%), fibre, and low GI (GI 32). Sorghum bran is a high-protein by-product of
the sorghum dry-milling industry. This bran is source of kafirin, xyloglucan, and other glucans for
industrial products. Further management (agronomic practices) and breeding efforts should be
dedicated to increasing attainable yield of sorghum plantation. Utilisation of Sorghum flour, sorghum
polished, bran, and its by product in Indonesia need to be accelerated.

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