Sorghum is one of the 5 most important and produced cereals in the world, being preceded respectively by wheat, rice, corn and barley. But there are those who still don’t know about this cereal and its virtues as food.
In this article, we share information about sorghum so that you can enjoy its nutrients and benefits.
Origin
sorghum ( bicolor sorghum ) is a species of flowering plant in the Poaceae family. This food, at first, was grown in Africa and Asia.
Originally from Africa, it was domesticated for animal and human consumption, later spreading to India and China.
Currently, India is one of the main producers of this cereal that is becoming increasingly known and produced for human consumption.
Characteristics
Sorghum is an annual herbaceous plant belonging to the grass family. Its appearance is similar to that of corn and can reach a height of between one and three meters.
It is a species capable of developing in diverse and even hostile environmental conditions, as it is resistant to drought and adapts to very high temperatures, around 30-35°C, and also to lower temperatures, as long as it does not drop below 14°C.
The water requirement of this plant is minimal, which allows it to withstand very hot and dry climatic conditions. For this ability, sorghum has been nicknamed the “camel plant”.
What is sorghum used for?
This cereal serves as human food in many countries in southern Africa, Asia and Central America, and is also an important component of animal feed in the United States, Australia and South America.
Sorghum is useful in the production of bread flour, industrial gum, alcohol and even as fodder or vegetable cover.
In arid regions with little rain, this cereal represents one of the staple foods or even the only valid alternative to corn for the production of grains for food and fodder.
Forms
A yellowish white flour can be obtained from sorghum which is used in baking, where it is usually used to make brioches, biscuits, flakes, breads and crepes.
In India it is customary to use the infusion of sorghum roots in the preparation of a pleasant and refreshing drink, useful in case of fever, inflammation and stomach irritability.
With the sorghum inflorescence it is possible to make ecological brooms and brushes, effective in cleaning external and internal environments.
In culinary recipes, sorghum can be used in different ways: cooked, roasted and in the form of flour.
sorghum varieties
Currently, there are some varieties of sorghum that can be used for different purposes:
- grain sorghum -> human food
- sweet sorghum -> biomass for bioethanol production
- sorghum broom -> make brooms
- Forage sorghum -> cattle feed
Foods of the World with Sorghum
Africa and Asia account for 95% of the total sorghum used for human consumption. This cereal supplies 70% of the energy intake of the population.
Sorghum is widely used in the production of food products around the world:
- Couscous in Africa
- Chapati breads (unfermented breads) in India
- Beers (Dolo, Tchapallo, Pito, Burukutu) in Africa
- Kisra (leavened bread) in Sudan
- Tortillas in South America
- Baked goods in Japan and the United States
Nutritional properties of sorghum
Sorghum has the following properties:
- antioxidant
- anticancer
- anti-inflammatory
- vasoprotective
- antimutagenic (prevents harmful mutation of genes and DNA)
- antimicrobial
Health Benefits of Sorghum
The consumption of this cereal promotes several health benefits:
- it is very nutritious because it contains a good concentration of complex carbohydrates and important minerals such as iron and calcium.
- Gluten-free it can replace wheat in the preparation of “gluten-free” foods and be used by people intolerant to this protein or celiacs.
- The nutritional value of sorghum is similar to that of maize: 100 g of sorghum contains an average of 356 kcal, mainly carbohydrates (71 to 76%), followed by proteins and a smaller amount of lipids.
- This cereal is rich in vitamin E.and minerals such as phosphorus, potassium, iron, zinc and manganese
- It is also a source of dietary fiber. mainly insoluble fibers and resistant starch, which offer benefits such as increased fecal volume, reduction of blood glucose and levels of LDL cholesterol and blood triglycerides.
- Contains bioactive compoundssuch as phenolic acids (gallic, fumaric, caffeic, ferulic, among others), tannins and anthocyanins, which is why it is considered a superfood.
- It is an ideal food to control diabetesthanks to the presence of tannins that inhibit the absorption of starch and facilitate the regulation of insulin and blood glucose levels.
- Improves the health of the digestive systemdue to the fibers present in this cereal.
- It is a great source of energysince the process of metabolizing the complex carbohydrates that make up the sorghum is transformed into simple glucose molecules, effective in providing energy to the body.
- Improves bone density thanks to the amount of magnesium present in this cereal
- Contains antioxidants that neutralize free radicals and prevent cell degeneration.
Advantages of sorghum consumption
This cereal has great potential for use in the food industry, as it has the following advantages:
- High nutritional potential
- Benefits for human health
- Low cost
- It can be used instead of wheat and corn.
- It is a versatile and useful ingredient in many recipes.
- It is a light, energetic and healthy food.
Now that you know the valuable qualities of this cereal, include it in your diet.
Did you know this cereal?