SORGHUM

Sorghum (Sorghum bicolor) is not widely recognized in the global food market compared to popular grains like barley, rice, wheat, and corn, ranking fifth in production. Despite its lesser-known status, sorghum remains an essential crop that has historically played a significant dietary role in specific regions.

Characteristics

~ Sorghum possesses traits that make it well-suited for challenging conditions.

~ Its deep root system grants it drought tolerance, enabling it to outperform maize in semi-arid regions prone to stress.

~ Sorghum can thrive in areas unsuitable for maize due to its ability to withstand salinity and brief periods of waterlogging, although it is sensitive to frost and sustained flooding.

~ During its early growth stages, sorghum is vulnerable to weed competition, with Striga being a particularly harmful parasitic weed in Africa that attaches itself to sorghum roots.

~ Known by various names like milo, great millet, Indian millet, and jowar, sorghum is a grass plant believed to have originated in Africa around 8,000 B.C. where it has remained a significant crop.

~ Today, the United States is the largest global producer of sorghum. Besides human consumption, sorghum is utilised for diverse purposes, including animal feed and as an emerging biofuel source

Nutrient Composition

Sorghum, a gluten-free grain, can be cooked and enjoyed on its own or used as an ingredient in various recipes. A half-cup serving of whole-grain sorghum provides approximately

Calories: 316

Protein: 10 grams

Fat: 3.3 grams

Carbohydrates: 69 grams

Fibre: 6.45 grams