Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia
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 S...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2461628 |
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| author | Tafadzwa J. Musidzaramba Brighton M. Mvumi Loveness K. Nyanga Irene Kadzere Milka Kiboi Makhosi Mahlangu Gracious Chingoma Mgciniwethu Mazula Lesley Macheka |
| author_facet | Tafadzwa J. Musidzaramba Brighton M. Mvumi Loveness K. Nyanga Irene Kadzere Milka Kiboi Makhosi Mahlangu Gracious Chingoma Mgciniwethu Mazula Lesley Macheka |
| author_sort | Tafadzwa J. Musidzaramba |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-cd58c82991f344a8b2ca4cb3eae98980 |
| institution | Kabale University |
| issn | 2331-1932 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-cd58c82991f344a8b2ca4cb3eae989802025-02-06T14:15:47ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322025-12-0111110.1080/23311932.2025.2461628Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South AsiaTafadzwa J. Musidzaramba0Brighton M. Mvumi1Loveness K. Nyanga2Irene Kadzere3Milka Kiboi4Makhosi Mahlangu5Gracious Chingoma6Mgciniwethu Mazula7Lesley Macheka8Centre for Innovation and Industrialisation, Marondera University of Agricultural Sciences and Technology, Marondera, ZimbabweDepartment of Agricultural and Biosystems Engineering, Faculty of Agriculture, Environment and Food Systems, University of Zimbabwe, Harare, ZimbabweDepartment of Nutrition Dietetics and Food Sciences, Faculty of Science, University of Zimbabwe, Harare, ZimbabweResearch Institute of Organic Agriculture FiBL, Frick, SwitzerlandResearch Institute of Organic Agriculture FiBL, Frick, SwitzerlandDepartment of Crop Science, Lupane State University, Lupane, ZimbabweDepartment of Agricultural and Biosystems Engineering, Faculty of Agriculture, Environment and Food Systems, University of Zimbabwe, Harare, ZimbabweDepartment of Crop Science, Lupane State University, Lupane, ZimbabweCentre for Innovation and Industrialisation, Marondera University of Agricultural Sciences and Technology, Marondera, ZimbabweThis 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.https://www.tandfonline.com/doi/10.1080/23311932.2025.2461628Food and nutrition securityclimate changenutritional compositionsorghummilletsNutrition |
| spellingShingle | Tafadzwa J. Musidzaramba Brighton M. Mvumi Loveness K. Nyanga Irene Kadzere Milka Kiboi Makhosi Mahlangu Gracious Chingoma Mgciniwethu Mazula Lesley Macheka Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia Cogent Food & Agriculture Food and nutrition security climate change nutritional composition sorghum millets Nutrition |
| title | Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia |
| title_full | Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia |
| title_fullStr | Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia |
| title_full_unstemmed | Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia |
| title_short | Nutritional profile and food safety of raw and value-added food products of sorghum and millets in sub–Saharan Africa and South Asia |
| title_sort | nutritional profile and food safety of raw and value added food products of sorghum and millets in sub saharan africa and south asia |
| topic | Food and nutrition security climate change nutritional composition sorghum millets Nutrition |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2025.2461628 |
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