Impact of processing on the nutritional, bioactive compounds and rheological behavior of sorghum in tropical climates for food applications

Background Sorghum, agronomically adapted to tropical climates, is a key climate-resilient opportunity crop and a nutritious alternative to imported wheat, crucial for tropical food security. However, the successful integration of sorghum flour is fundamentally limited by a lack of standardized processing methods, a limited understanding of processing impacts on final quality and a substantial lack of optimized application guidelines for specific sorghum flour-based products in tropical climates. Scope and approach This review addresses critical gaps by systematically synthesizing findings from recent primary studies (2020–2025) on sorghum flour derived from sorghum cultivated in tropical climates. The study first establishes a comprehensive baseline for key properties (nutritional composition, bioactive compounds and rheological behavior). It subsequently evaluates the impact of various processing techniques (pre-treatment, milling, decortication, biological and thermal) on functional attributes, considering the variety's tannin classification. The final analysis examines optimal sorghum grain processing methods for maximizing textural quality, consumer acceptance and health advantages, before identifying key success factors for industrial commercialization, product innovation and favourable food policy. Key findings and conclusions This synthesis provides the first definitive data baseline for tropical sorghum flour, identifying optimal grain processing strategies and yielding a necessary set of standardized recommendations to guide future research and high-quality commercialization. Successful commercialization is justified by its advantageous attributes, but requires a coordinated, integrated approach driven by research, industry and national policy. With this collective approach, the outlook for sorghum flour as a viable wheat alternative in tropical climates is positive.

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