Sorghum bran has much higher levels of some essential amino acids and minerals needed for human health and development than a whole grain or dehulled sorghum flour, researchers from the University of Johannesburg have found.
Sorghum bran packs a calcium, magnesium, leucine and valine punch much higher than the whole grain flour. The climate-resilient gluten-free grain also holds its own on macro – and micronutrients compared to the biggest grains produced worldwide.
Dr Janet Adebo and Dr Hema Kesa investigated and compared the nutritional quality and functional properties of the different anatomical parts of two locally available sorghum varieties - white and brown sorghum.
Dr Adebo is a researcher and Dr Kesa the Director of the Food Evolution Research Laboratory (FERL) within the School of Tourism and Hospitality at the university.
Bran for nutrition
Says Dr Adebo: “The reduction of nutrients in sorghum bran has become a matter of nutritional concern. Bran removal, or reduction in bran particle size due to milling or deliberate dehulling, affects the nutritional quality.
“There is strong scientific evidence linking regular consumption of whole grain cereal foods to long-term health benefits. The studies mostly associate this with the bran component included as part of whole grains,” she adds.
Climate resilient, versatile food resource
Sorghum is widely grown both as a traditional and commercial crop for human and animal food in much of Africa and Asia. It is one of three gluten-free grains in the top seven produced grains world-wide – the others are corn (maize) and rice.
The grain has the added advantage of being produced locally in many developing countries. It is known for its high resilience during water scarcity. There are some varieties tolerant to waterlogged soil that is not suitable for farming corn (maize).
Whole grain sorghum is traditionally made into porridge, flatbreads, beer, and cakes. In industry, sorghum bran is also known as sorghum offal, sorghum milling waste or sorghum mill feed. Some online food vendors sell the bran as a human food.
In consumer foods, sorghum bran is already used as an additional ingredient in the development of high fibre snacks, baked products, chocolate, and pasta.
Fibre
Crude fibre in the bran samples Dr Adebo analysed were much higher than from other parts of the whole grain, says Dr Adebo. Compared to the whole grain, white sorghum bran had 278.4% higher crude fibre, and brown sorghum bran had 203% higher crude fibre.
Leucine
Meanwhile, brown sorghum bran contained high levels of the essential acid leucine, above the Recommended Daily Allowance (RDA) level. The levels detected in the brown sorghum bran were up to 1.60 g/100g, says Adebo.
The bran could help supply needed levels of this essential amino acid required for repairing and building muscle.
Valine
High amounts of up to 0.80 g/100g valine was detected in the brown sorghum bran.
The essential amino acid valine is vital for muscle tissue and repair as well as growth hormone production – much of these functions are needed in kids and teenagers who require these essential nutrients.
Calcium and magnesium
Relatively high calcium and magnesium levels were detected in sorghum bran. The results show that sorghum bran is a cheap and readily available source of these minerals which can assist in bone growth and development.
The analysis found 1020.91 mg/100 g calcium and 292.25mg/100g magnesium in brown sorghum bran.
In white sorghum bran, the results show 995.17 mg/100 g calcium and 226.02 mg/100g magnesium.
Click here to see more...