Sorghum is an important cereal food due to the fact that it is tolerant to drought and high temperatures. It is successfully grown in Africa, India and China due to successful cultivation in climates too dry for maize production.
Literature revealed that sorghum grains have a potential to make foods of different kinds, either by extrusion, baking as well as by conventional cooking. Globally sorghum is consumed in various ways, ranging from porridge, bread, muffins, cookies, boiled sorghum, baked and steamed products and alcoholic and non-alcoholic beverages. In addition, sorghum has been identified as a good raw material for snack food development. Snack foods are referred to as foods and drinks that are eaten outside of the main meals of breakfast, lunch and dinner.
Sorghum is an important cereal food due to the fact that it is tolerant to climate variability; therefore, it may be important for food security in climate change. It has many properties that make it a potential staple-future food in both developing and developed countries including polyphenolics antioxidants, potential for slow starch digestibility and high fibre.