Letizia SATURNIDottore in Ricerca e Specialista in Scienze dell’Alimentazione
Tutor Master Internazionale di Dietetica e Nutrizione
Foodblogger – http://notonlyglutenfree.org
Sorghum: an ancient, healthy and nutritious old world cereal
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Class: MonocotyledonesOrder: GlumifloraeFamily: Graminaceae (Gramineae or Poaceae)
Sub family: AndropogonoideaeTribe: Andropogonaceae
Sub tribe: Sorghastreae Genus: Sorghum vulgare Pers.Synonym: Sorghum bicolor (L.) Moench.
What is Sorghum?
Sorghum is a cereal!
Tartarian buckwheat
rice cornwheat
ryebarley speltkhorosan wheat
(Kamut® )buckwheat greunkern
Cereals
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Bread
Pasta
Pizza
Savoury snacks
Biscuits
Sweet snacks
Flours
Products
from Cereals to…..wheat
ricecorn
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
…. in recent years
Cerealphobia!I’m afraid of CHO
because they make me put on weight
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Obese
Diabetic
Intollerant
Allergic122 Kg pro-capita of cereals 28 Kg pro-capita
of pasta26 Kg pro-capita
of sweetsvs 89 Kg in Italy
Nutrition
Health
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Dietary fibre
Vitamins
Inorganic compounds
Cereals&Co.
Lipids
Carbohydrates
Proteins
Phytic acid
Phenolic acids
Flavonoids
Tocols
Pigments
Sterols
http://www.phytochemicals.info/Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Cerealphobia!I’m afraid of CHO
because they make me put on weight
cereal
Beatification of cereals
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Cereals and Mediterranean Diet
Source: L. Saturni & G. Ferretti - Celiachia e Dieta Mediterranea senza glutine – Il Pensiero Scientifico ed., 2011
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Carbohydrates in a balanced diet providean intake of 55-60% of calories.
Sorghum - an ancient cereal
Sorghum - a nutritious cereal
Sorghum - a healthy cereal
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Teff
Teff
Millet
Sorghum
Africa
Asia
India
Europa
America
Australia
Sorghum
Quinoa
Teff
Amaranth
Sorghum (durra or grano di Siria)
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
What is an ancient cereal?
- Plinio (60-70 A.D.) was the first to give a written description of sorghum;
- Vavilov considered the old Abyssinian (Ethiopian) areas the centreof origin of sorghum;
- de Wet demonstrated that sorghum was the first to bedomesticated some 3000 to 5000 years ago;
- Dahlberg and Wasylikowa reported on sorghum remains found atthe Nabta Playa archaelogical site in the Western Desert, southern Egypt dating back to 8000 B.C.
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
There is no official definition but sorghum is a truly ancient grain.
Source: Lèder I. Sorghum and Millet. Cultivated plants, primarly as food sources – Vol 1
Sorghum is the world’s fifth most important cereal.
23% of sorghum is grown for human consumption
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Why are ancient grains so important? Agricultural interestSorghum is the dietary staple of more than 500 million people in over 30 countries of the semi-arid tropics (mainly in Africa and Asia).
Sorghum is particularly unique in that it grows in both temperate and arid climates.
Sorghum is drought-tolerant and resistant to water-logging and grows in various soil conditions.
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Consumer interestGreater use in fine dining (unique flavours)
More widely available other than from natural food sections in supermarkets
Health benefits (primarily used as whole grains–generally not refined)
Visual interest (organoleptic characteristics like taste and colour, seed size and shape)
Product applications include bakery, pasta, extruded snacks, batters and bread products.
Sorghum - a nutritious cereal
Sorghum - a healthy cereal
Sorghum - an ancient cereal
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Gluten-induced disorders
Celiac disease…. from a rare disorder typical of infancy to a common auto-immune inflammatory disease of the small intestine. It is mainly triggered and maintained by the storage proteins (gluten) of wheat, rye and barley, in genetically susceptible individuals.
Gluten sensitivity
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
The causes
Trigger
Genes
Leaky small
intestine
+
+
The clinical spectrum
Typical symptomsAbdominal distension, diarrhoea, vomiting,
weight loss, fatigue
Extraintestinal symptomsAlopecia, arthritis, ataxia, epilepsy, dental enamel hypoplasia,
infertility, osteoporosis
Associated diseasesType 1 diabetes, vitiligo, primary biliary cirrhosis
Source: Greetje J et al., Nature: Gastr & Hepat 7:204, 2010
A life-long gluten-free diet
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Upon diagnosis Gluten-free diet Long-term gluten-free diet
Protein - -
Fibre Fibre Fibre
Iron Iron -
Calcium Calcium -
Vitamin D Vitamin D -
Magnesium Magnesium -
Folate, Niacin, Vitamin B12, Riboflavin
Folate, Niacin, Vitamin B12, Riboflavin
Folate, Niacin, Vitamin B12
Zinc - -
• the length of time that an individual has lived with the active, but undiagnosed, disease
• the extent of damage to the gut intestinal tract
• the degree of malabsorption
Common nutritient deficiencies
Lipids
Carbohydrates(fibres and starches)
Proteins(kafirins)
http://www.phytochemicals.info/
Dietary fibre
Vitamins (vitamin A and B-complex)
Minerals(iron, zinc, iodine)
Phytochemicals(tannins, phenolic acid, anthocyanins)
Chemical composition
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Envirnomental
Artificial Suitable harvesting Correct storage conditions (cleaning, drying ……) Industrial processing (extrusion, puffing, cooking ….)
- strictly dependent on the plant (age, gender, stage of development …..)
- strictly dependent on ecological factors (climate, soil, altitude and interaction with other organisms like animal, plant, funghi, microrganisms)
Factors affecting the chemical composition
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Source: Awika JM et al.. Phytochemistry. 2004 - 65:1199-1221
Chemical composition(per 100 g edible portion; 12% moisture)
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Grains Proteing
Fatg
CHOg
Fibreg
Camg
Femg
Thiaminmg
Riboflavinmg
Niacin mg
Wheat 11.6 2.0 71 2.0 30 3.5 0.4 0.10 5.05
Brown rice 7.9 2.7 76 1.0 33 1.8 0.41 0.04 4.31
Corn 9.2 4.6 73 2.8 26 2.7 0.37 0.19 3.57
Millet 6.0 1.5 75 3.6 350 5.0 0.3 0.10 1.4
Sorghum 10.9 3.2 73 2.3 27 4.3 0.30 0.13 2.83
Data from Hulse et al. 1980; NRC/NAS (1982); USDA/HNIS (1989), Serna-Salvidar and Rooney (1991)
Proteins (6-18%)
ProteinsNon-Prolamine (albumins, globulins and glutelins)
LipidsEnzymes
ProteinsProlamins (Kafirins) FibreStarchMineralsEnzymes
FibreVitaminsMinerals
Kafirins are classified as either a, b, g or ,d based on molecular weight and solubility
Kafirins are rich in glutamic and non-polar amino acids (proline, leucine and alanine), but almost without the essential amino acid lysine.
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
gliadins glutenins
gluten
Secalins Rye +Hordeins Barley +Avenins Oats ?Zeins Maize -Oryzins Rice -Kafirins Millet, Sorghum -
Recent developments in proteomics have provided an important contribution to the understanding of the biochemical and
immunological aspects and the toxicity mechanism of prolamins. Source: Manone G et al., Expert Rev Proteomics 8(1):95, 2011
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Carbohydrates
Fibre(86%)
Starch(56-73% amylopectine and amylose)
Soluble sugar
Pentosans
Cellulose Hemicellulose
Starch Amylose %
Amylopectin%
corn wax <1 >99sorghum 30-20 70-80tapioca 17 83rice 19 81potatoes 20 80maize 30 70
wheat 25 75Eff
ect
on
seru
m g
luco
seSorghum: an ancient, healthy and nutritious old world cereal
Naples 28 October 2011
Both genetic and environmental factors affect the amylose content of sorghum.
The digestibility of the starch, which depends on hydrolysis by pancreatic enzymes, determines the available energy content of cereal grains. Processing the grains by methods such as steaming, pressure-cooking, flaking, puffing or micronization of the starch increases the digestibility of sorghum starch.
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Source: Brand JC et al., J Clin Nutr 1985
Effect of processing food
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Fruit and Vegetables
Source: http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
Buckwheat
10.0 6.7
AmaranthQuinoa
7.0
Sorghum
2.7
0.5-5.05.0-18.0
4.0-12.0
Rice
2.87.3
Corn
Pulses
Nuts
(g/100g)
12.0
Coconut
(….) Dietary fibre is the edible part of plantsAmerican Association of Cereal Chemists
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
produces a measurable reduction in the peak level of serum glucose after eating and also helps to regulate blood sugar levels (Glycemic Index and Glycemic Load)
reduces the risk of developing and, consequently, dying from cardiovascular disease (CVD)
is helpful in preventing constipation
reduces the risk of gastrointestinal problems (Irritable Bowel Syndrome) and certain types of cancer (oral cavity, lung, oesophagus, stomach and colon-rectum)
Health Benefits
Source: American Association of Cereals Chemists report, 2001
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Riccardi G et al. Am J Clin Nutr 2008;87:269S-274S
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Source: http://www.nal.usda.gov/fnic/foodcomp/search/
Corn
Rice11 mg Calcium
1.60 mg Iron
1.20 mg Zinc
15 mg Selenium 0.1 mg Copper
7 mg Sodium 77 mg Potassium
7 mg Calcium 2.71 mg Iron
2.21 mg Zinc
15.5 mg Selenium 0.31 mg Copper
35 mg Sodium 287 mg Potassium
They are important components of body tissues, fluids and work in
conjunction with enzymes, hormones and vitamins. Amaranth
1495 mg Calcium 12.5 mg Iron
1.4 mg Zinc
5.6 mcg Selenium 0.4 mg Copper
26.4 mg Sodium
3300 mg Potassium
159 mg Calcium 7.61 mg Iron
2.87 mg Zinc
18.7 mg Selenium 0.5 mg Copper
4 mg Sodium 508 mg Potassium
SorghumThe bioavailability of minerals in
sorghum varies from less than 1% for some forms of iron to more
than 90% for sodium and potassium.
Minerals
Source: Charalampopoulos D et al.. Application of cereals and cereal components in functional foods: a review. Int J Food Microbiol. 2002;79(1-2):131-41
In recent years cereals and their
components have been accepted
as functional foods and because
they provide nutrients with
antioxidant activity required for
human health.
Why is it important to talk about phytochemicals?
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Phytochemicals
Tannins of sorghum are almost exclusively of the condensed type.
Grains
mg/g (dry weight)
Sorghum
10.0 - 68.0
Finger millet
3.6 - 13.1
Buckwheat groats 1.7
Pinto beans
1.5 - 3.3
Fava beans
0.7
Lentils
3.2 - 10.4
Cowpeas
1.8 - 2.9
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Flavonoids - Tannins
Quantification of tannins
from any source is further
complicated by a lack of - appropiate standards - the choice of organic
solvent - extraction procedure.
0.3-0.9 0.3-7.5 0.2-0.90.2-5.0
Levels of anthocyanins - water-soluble pigments that contribute to the red, blue and purple pigmentation in plant foods
(mg/100g or 100ml)
Sample Amount (mg/100g)
Corn
Pink Red Purple Blue
0.090.561.6
0.23
Black Rice 0-4.9
Black sorghum 4.0-9.8
Brown sorghum 1.6-3.9
Red sorghum 3.3Source: L.Dykes et al.. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, vol. 52, 2007. JM Awika et al.. Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65:1199-1221, 2004
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Flavonoids - Anthocyanins
MoreoverPhenolic acids reported in cereals occur in both free and bound forms. Sorghum and
millet contain the widest variety of them.
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Phenolic Acids – benzoic and cinnamic acid derivatives
Health Benefits
a protective role against the cell-damaging effects of free
radicals and they lower the risk of chronic degenerative diseases and the risk of the other age-related diseases.
reduce the risk of cardiovascular disease, ischemic stroke,
type II diabetes, metabolic syndrome and gastrointestinal cancers.
Source: L.Dykes et al.. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, vol. 52, 2007; 105-111
Levels of phenolic acids in foods and beverages
0.2-3.0 3.0-5.0 4.0-8.0 6.0-9.0 5.0-10
Phenolic acids
Source: L.Dykes et al.. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World, vol. 52, 2007; 105-111 Marja P. Kahkonen et al. Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. J. Agric. Food Chem. 1999, 47, 3954-396
Sample Amount (mg/100g)
Finger millet 0.61
Pearl millet 1.48
Corn 0.60
Oats 0.47
Rice 0.20-0.38
Sorghum 0.38-0.74(mg/100g or 100ml)
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Grain Phytosterols
(mg/100g)
Sorghum 46-51
Corn 70-88
Barley 55-76
Wheat 40-74
Oats 35-60
Rye
96
Brown rice 72
Buckwheat 96
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Phytosterols
Sorghum has some limitations, due to the presence of some factors such as
Trypsin
Amylasae inhibitors
Phytic acid
Tannins
These compounds are known to interfere
with protein, carbohydrates, mineral and
other phytochemicals metabolism.
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Fermentation makes the foods easier to digest and the nutrients easier to assimilate and also it
retains enzymes, vitamins and other nutrients that are usually destroyed by food processing.
Moreover, fermentation has been used for hundreds of years as an effective and low cost means to
preserve the quality and safety of food.
…. but
Fermentation was observed to
reduce the negative effects of
some nutrients (write in red) improve mineral extractability improve protein digestibility improve the amino acid
availability
Sorghum flour
Injera Fermented
Energy (kcal/100g) 385.88 388.48 379.67
Protein 12.25 11.55 10.70
Carbohydrate 74.68 80.16 75.36
Lipid 4.24 2.40 3.93
Fibre 1.71 1.95 1.82
Ca 3.75 4.75 4.99
Fe 2.24 3.95 3.64
Cu 0.61 0.71 0.32
Polyphenols 8.10 3.69 6.64
Phytate 317.65 286.70 247.92
Tannins 0.18 0.16 0.18
The scientific community is not in complete agreement on the use of sorghum as a food for human nutrition
but…….
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Thank you for your attention!
Sorghum: an ancient, healthy and nutritious old world cerealNaples 28 October 2011
Dottoressa Letizia SATURNIDottore in Ricerca e Specialista in Scienze dell’AlimentazioneTutor Master Internazionale di Dietetica e Nutrizione Foodblogger – http://notonlyglutenfree.orgE-mail: [email protected]