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Sorghum is originally a wild plant in Africa, Sudan and central Asia which belongs to the family of Poaceae. The common names include millet, guinea corn, broom corn, sweet sorghum etc. In Nigeria languages, it is called Okababa (Yoruba), dawa/jero (Hausa) and soro (Igbo). The parts that are commonly used for herbal drugs include leaves, stem or grains. Different types of Sorghum bicolor are recognized including grain sorghums, sweet sorghums, and grass sorghums. It is known by a variety of names, including milo or milo-maize in the United State, dura in Sudan, great millet and guinea corn in West Africa, ka ir corn in South Africa, mtama in eastern Africa and jowar in India [1]. Sorghum [Sorghum bicolor (L) Moench] is valued for its grain, stalks and leaves. It is one of the World’s major cereal crops. Worldwide, there are a small number of grains that supply approximately 85% of the world’s food energy and only four other foods (rice, wheat, maize, and potatoes) are consumed more than sorghum. For 500 million people in over 30 countries of the semi-arid tropics, sorghum is a dietary staple. Sorghum stem sheath is popularly called ‘Karandasi’ or ‘poroporo baba’ within many localities in Nigeria and being claimed by a reasonable number of herb sellers to cure anaemia. The blood “tonic” is usually prepared by boiling the karandasi in water for 20–30 min and taken between 5 and 7days. The method of production is as described by Adetuyi et al., [2]. Sorghum stem sheath is soaked for 10mins at ambient temperature before boiling for 30mins. The extract is then iltered with cleaned muslin cloth to obtain clear solution. The liquid extracts were filtered through a 0.22 micron cellulose acetate filter to produce a sterile stock solution. The iltrate can be sweetened using food grade sucrose/honey according to individual’s preference.

Quality Evaluation of Sorghum bicolor Stem Sheath Enriched with Spondias mombin Extract