Title : Nutritional composition of traditional grains: A review of sorghum and millets in sub-saharan Africa and South Asia
Abstract:
This study highlights findings from a systematic review of the nutritional composition of drought-tolerant traditional grains; sorghum and millets (pearl and finger millet), in sub-Saharan Africa and South Asia. Conducted using PRISMA guidelines, 35 peer-reviewed scientific articles published between 2000 and 2023 were analysed to extract and synthesise data on the macronutrient and micronutrient profiles of these grains. The findings revealed that sorghum and millets are rich in nutrients essential for human health, particularly in drought prone regions. Analysis of the macronutrients showed that sorghum contains carbohydrates ranging from 70.7% to 74.5%, protein levels between 8.1% and 12.1%, and fat content from 3.1% to 4.7%. Finger millet exhibited slightly lower protein content (7.3%) but was richer in crude fibre (up to 3.6%). Ash content varied from 1.1% to 3.2%, demonstrating the mineral-dense nature of these grains. In terms of micronutrients, sorghum had notably high iron (up to 61.41 mg/kg) and zinc (up to 24.23 mg/kg) concentrations, while calcium content reached as high as 2500 mg/kg. Finger millet stood out for its calcium content (344 mg/kg). In addition, phosphorus levels were particularly high in sorghum (up to 2893.4 mg/kg), contributing to its value in energy metabolism and structural functions. This review affirms the critical role traditional grains play in promoting food and nutrition security, especially in regions where malnutrition and micronutrient deficiencies persist. Given their nutritional density and resilience to harsh climatic conditions, sorghum and millets present significant potential for integration into national food systems, school feeding programmes, hospital meals, and biofortification initiatives. However, increased awareness, targeted agricultural policies, and nutrition-sensitive programming are essential to leverage the full benefits of these grains owing to their current limited consumption levels.
