PHYTOCHEMISTRY AND NUTRITIONAL PROFILE OF SORGHUM BICOLOR (L.) MOENCH GRAINS: A REVIEW OF A POTENTIAL RESOURCE IN FERMENTATIVE POULTRY FEED PRODUCTION

Abstract

This review examines the phytochemistry and nutritional composition of Sorghum bicolor (L.) Moench grains and their potential as a fermented poultry feed resource. As a vital global protein source producing over 100 million metric tonnes of poultry meat annually, the industry faces challenges from the rising costs and climate vulnerability of conventional grains like maize. Sorghum emerges as a strategic alternative due to its drought tolerance, widespread cultivation by smallholder farmers, and comparable nutritional profile. Our comprehensive analysis of 80+ studies from Web of Science, PubMed, and Scopus reveals that while sorghum contains beneficial phytochemicals, its red varieties harbour antinutritional factors (ANFs) including tannins, cyanogens, protease inhibitors, and phytates that limit poultry utilization. Crucially, we demonstrate how controlled fermentation and mechanical scarification can reduce ANF activity by up to 87%, significantly improving feed palatability, nutrient bioavailability, and digestion efficiency. The process also enhances sorghum's inherent advantages - its antioxidant phenolic compounds help combat oxidative stress in poultry when present at optimized levels. These findings position fermented sorghum as both a climate-resilient feed solution and a functional ingredient, capable of reducing production costs while maintaining poultry health and performance. The review provides actionable insights for implementing sorghum-based fermented feeds across diverse production systems, from smallholder operations to industrial-scale poultry farming. Therefore, this study could potentially contribute to improving poultry feed production systems and promoting animal health while reducing the cost of production.