Functional Ingredient and Nutraceutical Development of Sorghum for Health Promotion and Disease Prevention


This research aimed to commercialize sorghum extract as functional ingredient for food, beverage and cosmetic industry.

The primary achievement of this project is the successful development of a sorghum extract product with enriched health beneficial components, enhanced biological activities and a reasonable shelf life. The detailed outcomes of this project include:

  1. Comparison of solvent factor on concentration of phytocnutrients in sorghum and biological activities.

  2. Comparison of variety factor on concentration of phytocnutrients in sorghum and biological activities.

  3. Optimization of extraction and processing condition to obtain sorghum extracts.

  4. Investigation on stability of sorghum extracts.

The phytonutrient-concentrated sorghum extract can be further developed into a variety of food, beverage, dietary supplement or cosmetic products. It has the potential to promote human well- being, beauty and anti-aging through use of the product. It also demonstrates sorghum’s health benefits to the public, and the scientific evidence is supporting sorghum can be part of the healthy diet. Growers will benefit by the increased consumption and sales of sorghum and sorghum-based products.

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