Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali

Sorghum (<i>Sorghum bicolor</i> L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“<i>Duguyiriwa”, “Jakumbe”, “Seguifa</i>”, and “<i>Kenikedje</i>”) consumed in Mali. The physicochemical properties, macronutrients, and micronutrients were determined using gravimetric, spectrophotometric and HPLC methods. Antinutritional factors (ANFs) were determined spectrophotometrically. Furthermore, the technological properties were estimated through the grinding yield, water solubility index (WSI), and absorption capacity of water (WAC) and oil (OAC) <i>via</i> the gravimetric technique. The physical characteristics revealed that the grains from all the varieties were the same forms and sizes, whereas they were different in color and weight. Overall, these grains can be easily stored due to their low humidity (7.28±0.09–8.49±0.20%) and free acidity (< 0.10 °Dornic). The varieties are relatively rich in macronutrients: proteins (5.32–6.38%), carbohydrates (79.90–80.94%) and fibers (2.45–2.84%). In addition, they are potential sources of micronutrients such as potassium, phosphorus, magnesium, calcium and iron. Thin layer chromatography (TLC) highlighted the presence of lysine (an essential amino acid) in all the samples, except <i>Kenikedje</i>. These nutritional values could be reinforced by the nonharmful levels registered with antinutritional factors (ANFs): lectins (0.64–2.52 mg equivalents SAB/100 g) and tannins (0.07–0.13 mg equivalents AG/100 g). Analysis of technological performance revealed that all the investigated varieties possessed good processing abilities. Higher grinding yields (> 92%) and water absorption capacities (WAC > 67%) were observed for all varieties. In terms of technological transformation, the <i>Duguyiriwa</i> sample was the best variety because it presented the highest WAC (74.37±1.44%) and lowest oil absorption capacity (OAC = 8.97±0.05%). In summary, these sorghum varieties are potential sources of nutrients and have good technological processing ability.