Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia

Summary in the original language of the document

This study reviewed the nutritional composition and safety of sorghum, pearl, and finger millet in sub-Saharan Africa and South Asia, focusing on raw and value-added products. Using PRISMA guidelines, 35 peer-reviewed articles published between 2000 and 2023 were analysed. Data were extracted from Scopus, PubMed, and Google Scholar. Most studies (51.4%) were conducted between 2016 and 2020, with 53.3% focusing on macronutrients and 46.7% on micronutrients. Sorghum and millets were found to be rich in protein content ranging from 7.3% to 12.1% and carbohydrates exceeding 70%. Sorghum recorded the highest zinc levels (24.23 mg/kg), while finger millet had highest calcium content (344 mg/kg). Iron levels were significant in both grains, reaching 61.41 mg/kg in sorghum. Aflatoxin contamination ranged from 0.021 to 20.33 mg/kg, with microbial hazards reported in 83.3% of the studies. Fermentation was the most common processing method used to develop value-added products like porridge, beverages, and flour. Most of the studies on value-added products were from Zimbabwe (50%) and followed by India at 21.4%. This review highlights the potential of sorghum and millet to enhance nutrition and food security in drought-prone areas. However, research gaps remain on chemical and allergen hazards within the value chain, pointing to need for further studies.