Sorghum Grain: From a Simple Cereal to Food Applications and Health Benefits

In the present context of climate changes, multipurpose and stress-resistant crops tend to be widely grown in areas with severe environmental conditions, such as drought and saline-alkali land. Due to its effective adaptation to high-temperature dry conditions, Sorghum bicolor (L.) Moench is a highly resistant and versatile crop. Sorghum is cultivated as a grain, sweet stem, forage material, and broomcorn, and is a source of fuel, alcoholic and non-alcoholic beverages, and building materials. Sorghum could be part of an integrated circular economy due to its special manufacturing possibilities. Despite having plenty of beneficial properties, sorghum is not very popular all over the world. Thus, the main purpose of our study is to reveal its benefits and various manufacturing possibilities. Currently known more for being used as animal feed and for biofuel production, once popularized, sorghum could become an important vector of food security. The present study reviews the latest data, highlighting the potential of sorghum to develop new food products, noting the functional and health properties of sorghum in foods and the processing possibilities of sorghum-based products.