Effects of storage practices on nutritional biochemistry of sorghum grains

Abstract

Sorghum (Sorghum bicolor), a vital cereal crop cultivated predominantly in arid and semi-arid regions, plays a crucial role in ensuring food security and nutritional well-being. Despite its resilience to harsh climatic conditions, improper storage practices significantly impact the grain's nutritional biochemistry, leading to losses in macronutrients, bioactive compounds, and overall grain quality. This article examines the effects of various storage practices on the biochemical composition of sorghum grains, focusing on factors such as moisture content, temperature, pest infestation, and microbial contamination. Additionally, advanced storage strategies, including hermetic storage, low-temperature environments, and biopesticides, are discussed as effective methods to mitigate nutrient loss. This comprehensive review offers insights for researchers, policymakers, and stakeholders to enhance the post-harvest management of sorghum and ensure its contribution to global food security.