Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia
Tafadzwa J. Musidzaramba | Brighton M. Mvumi | Loveness K. Nyanga | Irene Kadzere | Milka Kiboi | Makhosi Mahlangu | Gracious Chingoma | Mgciniwethu Mazula | Lesley Macheka
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.
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