The Potential of Sorghum in the Sustainable Food System of West Nusa Tenggara (NTB): A Review of History, Nutrition, Phytochemistry, Bioactivity, and Development Strategies
Keywords:
Sorghum; Functional food; Food security
Abstract
Sorghum (Sorghum bicolor L. Moench) is a cereal crop with potential as a local food resource, functional food ingredient, and dryland-adaptive commodity. West Nusa Tenggara, Indonesia, faces food security challenges related to dietary diversification, dependence on rice and wheat, climate change, and dryland resource limitations. This article aims to map the potential of sorghum in the West Nusa Tenggara context using a scoping review approach. Literature was drawn from scientific articles, review papers, official reports, and relevant policy documents, mainly published between 2014 and 2026, while older sources were used for foundational concepts on food security, sorghum history, and review methodology. A narrative-thematic synthesis was conducted covering sorghum history, food security, nutritional composition, primary metabolites, bioactive compounds, in vitro and in vivo biological activities, processing effects, research trends, and development strategies. The review indicates that sorghum is a potential source of carbohydrates, protein, dietary fiber, minerals, phenolic compounds, flavonoids, tannins, anthocyanins, 3-deoxyanthocyanidins, and phytosterols. Sorghum also has development opportunities as local flour, gluten-free food, school food, small-scale enterprise products, animal feed, and simple bioindustry materials. However, evidence specific to West Nusa Tenggara remains limited. Further local studies are needed on varieties, productivity, nutritional composition, phytochemical profiles, biological activities, processing technologies, consumer acceptance, value chains, and regional policy support.
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Li, Z., Zhao, X., Zhang, X., & Liu, H. (2021). Bioactive compounds and biological activities of sorghum grains. Foods, 10(11), 2868. doi:10.3390/foods10112868
Li, Z., Zhao, X., Zhang, X., & Liu, H. (2022). The effects of processing on bioactive compounds and biological activities of sorghum grains. Molecules, 27(10), 3246. doi:10.3390/molecules27103246
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2026-06-29
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