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Review
. 2023 Oct 16;12(20):3790.
doi: 10.3390/foods12203790.

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

Etiene Valéria Aguiar  1 , Fernanda Garcia Santos  1 , Valéria Aparecida Vieira Queiroz  2 , Vanessa Dias Capriles  1
Affiliations
Review

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

Etiene Valéria Aguiar et al. Foods. .

Abstract

Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012-2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.

Keywords: Sorghum bicolor L. Moench; bioactive compounds; food processing; gluten-free; whole grain.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses or interpretation of data; in the writing of the manuscript or in the decision to publish the results.

Figures

Figure 1
Figure 1
Flow charts pertaining to the selection process of papers on Elsevier Scopus database, summarizing the obtained results of the literature review.
Figure 2
Figure 2
Keyword co-occurrence network from articles on sorghum thermal processing. Size of the bubbles represents more frequently used terms, while thicker connectors correspond to more frequent co-occurrence of terms. Source: Scopus database (2012–2022). A minimum of 8 occurrences was adopted to integrate keywords analysis using the VOSviewer software.
Figure 3
Figure 3
Keyword co-occurrence network from original articles regarding sorghum-based products. Size of the bubbles represents more frequently used terms, while thicker connectors correspond to more frequent co-occurrence of terms. Source: Scopus database (2012–2022). A minimum of 20 occurrences was adopted to integrate keywords analysis using the VOSviewer software.
Figure 4
Figure 4
Country co-occurrence network and main authors from original articles regarding sorghum-based products. Size of the bubbles represents more frequently used terms, while thicker connectors correspond to more frequent co-occurrence of terms. Source: Scopus database (2012–2022). A total of 14 articles was adopted as the minimum number of documents to include a country in the analysis using the VOSviewer software.
Figure 5
Figure 5
Comparison of total scientific production of original articles about different sorghum-based products in terms of title, abstract and keywords registered in Elsevier Scopus database (2012–2022).
See this image and copyright information in PMC

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