ABSTRACT
Sorghum, popularly known as milo, is a versatile crop which can easily grow in drought-prone areas. It has high nutritional value and is a good source of phytochemicals, that is, tannins, flavonoids, phytosterols, and policosanols. These phytochemicals have high antioxidant activity as compared with other cereals and also exhibit positive health benefits. Processing conditions result in the reduction of antioxidant properties. Consumption of sorghum in the regular diet has shown anticancerous properties and prevents cardiovascular diseases, esophageal cancer, and many more. This chapter reviews and discusses the information on sorghum phytochemicals, their processing, and development of food products as well as human health application.
