“A recent scientific review highlights the potential of sorghum starch as a sustainable, gluten-free carbohydrate source with significant health benefits, such as resistant starch and antioxidants. The research focuses on sorghum’s structural properties, interactions with proteins and polyphenols, and its physicochemical modifications to improve functionality for food applications.
This study contributes directly to the United Nations Sustainable Development Goals (SDGs), especially SDG 2 (Zero Hunger), by promoting sorghum as a nutrient-rich crop that supports food and nutrition security, particularly in regions facing climate challenges and undernutrition.
By understanding and improving the usability of sorghum starch through targeted modifications, this research encourages crop diversification and enhances the development of healthier, functional foods to combat hunger and malnutrition globally.
Discover more about this impactful research:
https://doi.org/10.1016/j.foodchem.2024.139810
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