Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms.

Sorghum is a drought-resistant crop widely spread in tropical regions of the American, African, and Asian continents. Sorghum flour is considered the main alternative for wheat flour, and it exhibits gluten-free nature. Generally, conventional wet chemical methods are used to analyze the nutritional profile of sorghum.