For many, drinking coffee is a morning routine to start off a long working day. However, when heavy coffee drinkers start experiencing ailments related to their coffee intake, they resort to having coffee substitutes.

Coffee substitutes are coffee-like brews made with the parts of roasted plants such as corn, ampalaya and soy.

In a study by the Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños (UPLB), researchers found out that sweet sorghum coffee [Sorghum bicolor (L.) Moench] substitute could be a potential healthier alternative, and was found to be nutritious as it contains beneficial phytochemicals, such as phenols particularly flavonoids, which contribute to its high antioxidant activity.

According to the study whole sweet sorghum grain was processed in making the coffee substitute powder which acquired a dark brown color, and the aroma and flavor resembling “rice coffee,” and a coffee-like bitterness. The raw sorghum grain was analyzed for proximate content, total phenolic and flavonoid, and tannin contents, as well as total antioxidant activity and fatty acid profile.

Findings of this study suggest that the consumption of sweet sorghum coffee may help in preventing neurodegenerative disorders such as Alzheimer’s and Parkinson’s, and chronic diseases such as cancer, cardio vascular diseases, cataract, and inflammation.

Researchers also added that the known coffee health benefits and growing popularity of sweet sorghum coffee, the potential industry of producing coffee substitute from sweet sorghum grain may increase the crop’s utilization in the country.

A full copy of the study entitled “Acceptability, nutritional, and potential health values of sweet sorghum coffee substitute” may be viewed at http://philscitech.org/.