Sorghum is a genus of about 25 species of flowering plants in the Poaceae grass family. Many of these plants have evolved as cereals for human consumption and some as pastures for cattle. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread across the world. Seventeen of the 25 species are indigenous to Australia, some of which spread to Africa, Asia, Mesoamerica and certain islands in the Indian and Pacific Oceans. One species is grown for food, while many others are used as forage plants, either planted worldwide in warm climates or naturalized in pasture lands.
Sorghum (Sorghum bicolor), also known as the Great Millet, Indian Millet, Milo, Durra, Orshallu, Grass Grain Cereal Plant (Poaceae) and its edible starchy seeds. The plant is likely to have originated in Africa, where it is a major food crop, and has a variety of varieties, including grain sorghum, used for food; grass sorghum, cultivated for hay and forage; and broomcorn, used for making brooms and brushes. In India sorghum is referred to as jowar, cholam or jonna, in West Africa as guinea corn, and in China as kaoliang. Sorghum is particularly valued in hot and arid regions for its resistance to drought and heat.
Sorghum is in the Panicoideae subfamily and the Andropogoneae tribe (the tribe of big bluestem and sugarcane).
Sorghum is a sturdy grass that typically grows to a height of 0.6 to 2.4 meters (2 to 8 feet), often as high as 4.6 metres (15 feet). The stems and leaves are covered with white wax, and the pit, or central part, of the stems of some varieties is juicy and sweet. The leaves are about 5 cm (2 inches) wide and 76 cm (2.5 feet) tall. The small flowers are produced in panicles that vary from loose to dense; each flower cluster has 800–3,000 kernels. Seeds vary greatly in color, form and scale, but are smaller than those of wheat.
Historical (Origin) of Sorghum Cultivation
The last wild relatives of commercial sorghum are currently limited to Africa south of the Sahara, while Zohary and Hopf add “perhaps” Yemen and Sudan, suggesting their domestication. However, remember Zohary and Hopf, “the archaeological exploration of sub-Saharan Africa is yet in its early stages, and we still lack critical information for determining where and when sorghum could have been taken into cultivation.” Bicolor was retrieved from Qasr Ibrim in Egyptian Nubia, wild examples were dated to around 800–600 BCE, and domesticated examples were not older than CE 100. The oldest archeological evidence originates from sites dating to the second millennium BC in India and Pakistan.
Most cultivated varieties of sorghum can be traced back to Africa, where they flourish on the land of savannah. Sorghum was cultivated widely in parts of the Middle East, North Africa and Europe during the Muslim Agricultural Revolution. The name “sorghum” emerges from the Italian word “sorgo” in turn from the Latin word “Syricum (granum)” which means “grain of Syria”
It came late to the Near East, considering the antiquity of sorghum. It was uncommon in the Mediterranean region in Roman times. Tenth century documents suggest that it was commonly cultivated in Iraq and that it became Kirman’s main food in Persia. In addition to the eastern parts of the Muslim majority country, this crop was also cultivated in Egypt and later in Islamic Spain. It was introduced from Islamic Spain to Christian Spain and then to France (by the 12th century). In the Muslim world, sorghum was generally cultivated in areas where the soil was low or the weather was too hot and dry to cultivate other crops.
Sorghum is well suited for growth in humid, arid or semi-arid regions. The several subspecies are classified into four groups—grain sorghums (such as milo), grass sorghums (for pasture and hay), sweet sorghums (formerly called “Guinea corn” used to make sorghum syrups) and broom corn (for brooms and brushes). The word “sweet sorghum” is used to describe the S varieties. The bicolor is sweet and juicy.
Types of Sorghum
There are four (4) major types of sorghum, namely:
- Grain Sorghum
- Forage Sorghum
- Biomass Sorghum
- Sweet Sorghum
Grain Sorghum
Grain sorghum can take many forms and sizes from a compact, circular panicle to an open, droopy panicle that can be small or tall. Grain sorghum is available in red, orange, bronze, tan, white and black forms. Red, orange or bronze sorghum is very popular and can be used in all parts of the sorghum industry. Tan, cream and white colored sorghum varieties are typically made into flour for the food industry. Black and Burgundy forms have positive antioxidant qualities and are used in other food applications.
Forage Sorghum
Depending on the species and variety chosen, sorghum can be used for grazing pasture, hay production, silage and green chop. Forage sorghum usually grows 8-15 feet tall and is most widely used as silage for feeding livestock.
Biomass Sorghum
Of all the sorghum varieties, biomass sorghum has the highest stature, reaching a height of 20 feet in a typical growing season. In order to generate a great amount of non-grain biomass, biomass sorghum has been bred. Such hybrids are used mainly for bioenergy production.
Sweet Sorghum
Sweet sorghum is primarily grown for the production of sorghum syrup. Sweet sorghum, unlike grain sorghum, is harvested for the stalks rather than for the grain and crushed to obtain a syrup like sugar cane or beets. Sweet sorghum is used to manufacture whiskey and rum style items and for biofuel and chemical processing as a safe alternative sweetener.
Uses of Sorghum
Sorghum is used for food, fodder and alcoholic beverage processing. Details of its uses are as stated below:
Use as fodder
Sorghum grain is mainly used as a maize (corn) replacement for animal feed since its nutritional qualities are somewhat similar. Some varieties widely grown for feed have been produced to discourage birds and thus produce a high concentration of tannins and phenolic compounds, which ensures that additional processing is required to allow the grain to be digested by cattle.
Culinary use
In the arid, less developed regions of the world, sorghum is an important food crop, especially for subsistence farmers. It is used to make foods such as couscous, sorghum flour, porridge and molasses.
Bhakri (jolada rotti in northern Karnataka), a variety of unleavened breads traditionally made from sorghum, is a staple diet in many parts of India, such as the state of Maharashtra and northern Karnataka. In eastern Karnataka and the Rayalaseema district of Andhra Pradesh, roti (jonna rotte) made from sorghum is a staple food.
In South Africa, sorghum is mostly consumed as a hard porridge, almost like pap. It’s named mabele in Northern Sotho and “brown porridge” in English. The porridge may be eaten with maswi (soured milk) or merog (a mixture of boiled greens much like collard greens or spinach).
In Ethiopia, sorghum is fermented to produce injera flatbread, and in Sudan, kisra is fermented. Dosa is often produced of sorghum-grain mixture in India, but rice is more widely used in place of sorghum.
Sorghum syrup was used as a sweet condiment in the cuisine of the Southern United States, just as maple syrup was used in the North, typically for cookies, corn bread, sandwiches, hot cereals or baked beans. It’s unusual today.
In Arab cuisine, unmilled grain is sometimes cooked to produce couscous, porridge, soups and cakes. Many poor people use it, along with other flours or starches, to make bread. Seeds and stalks are fed to livestock and poultry.
Sorghum seeds can be popped in the same way as popcorn (i.e. with oil or hot air, etc.), but the popped kernels are smaller than popcorn.
Sorghum is also used to make tortillas (e.g., in Central America). In El Salvador, sorghum (maicillo) is often used to produce tortillas when there is not enough corn.
Since 2000, sorghum has been primarily used in home-made and commercial breads and cereals processed especially for the gluten-free diet.
Alcoholic beverages
Sorghum is used for the manufacture of beer, like the local variant of Guinness. In recent years, sorghum has been used as a replacement for other gluten-free beer grains. While the African varieties are not gluten-free, as malt extract is still used, real gluten-free beer with alternatives such as sorghum or buckwheat is now accessible. Sorghum is used in the same manner as barley for the development of a “malt” that can form the base of a mash that would ferment a beer without gliadin or hordein (together “gluten”) and will also be appropriate for coeliacs or those that are susceptible to such glycoproteins.
Other uses
Sorghum straw (stem fiber) can also be turned into an outstanding wallboard for house construction, as well as biodegradable packaging. As it does not absorb static electricity, it is often used in wrapping materials for critical electronic devices.
Nutritional Value and Chemical Composition of Sorghum
Sorghum is a grain rich in nutrients. Half a cup of uncooked sorghum (96 grams) contains:
- Calories: 316
- Protein: 10 grams
- Fat: 3 grams
- Carbohydrates: 69 grams
- Fiber: 6 grams
- Vitamin B1 (thiamine): 26% of the Daily Value (DV)
- Vitamin B2 (riboflavin): 7% of the DV
- Vitamin B5 (pantothenic acid): 7% of the DV
- Vitamin B6: 25% of the DV
- Copper: 30%of the DV
- Iron: 18% of the DV
- Magnesium: 37% of the DV
- Phosphorus: 22% of the DV
- Potassium: 7% of the DV
- Zinc: 14% of the DV
Sorghum is rich in a number of nutrients, including B vitamins, which play a vital role in the metabolism, neuronal growth and wellbeing of the skin and hair. It is also a rich source of magnesium, a mineral that is essential for bone formation, cardiac health, and more than 600 biochemical reactions in your body, such as energy production and protein metabolism.
In addition, sorghum is rich in antioxidants such as flavonoids, phenolic acids and tannins. Eating a diet high in these antioxidants may reduce oxidative stress and inflammation in your body. In comparison, half a cup (96 grams) of sorghum provides nearly 20% of the required daily fiber intake. A fiber-rich diet enhances digestive wellbeing, stabilizes blood sugar levels and helps to regulate weight. In the end, this grain is a perfect source of protein. In reality, it supplies as much protein as quinoa, a grain of cereal known for its high protein content.
Health Benefits of Sorghum
The following are some of the most noticeable health benefits of sorghum:
- Gluten Free
- Rich in Fiber
- Prevents Diabetics
- A Rich Source of Protein
- Contains Several Essential Minerals
- Helps in Weight Management
- Enhances Healthy Digestive System
- Rich in Antioxidants
Gluten Free
Gluten, a protein present in grains such as wheat or barley, is blamed for stomach disorders. Introducing sorghum into our diet would enable us to eat just as tasty baked goods without the bloating, discomfort, and cramps that sometimes come from the intake of gluten. Sorghum has been found to be an ideal replacement for wheat for those who are either intolerant or decide to enjoy a gluten-free diet.
Rich in Fiber
Eating adequate fibre and satisfying our everyday needs can be a deciding factor in sustaining a balanced digestive system. However, most of the cereals and other foods that we prefer to consume are extremely poor in this essential compound. In truth, sorghum is far higher in fiber than barley or rice, just as tasty and gluten-free. Each serving would contain 12 grams of fiber, which is an even higher amount of the daily intake required. It will reduce not only the risk of severe digestive disorders, but also lower the risk of obesity, strokes and diabetes.
Prevents Diabetics
Sorghum can help regulate the amount of sugar in the blood. It is a complex carbohydrate that is normally steadily digested by our muscles, even more than comparable grains. This ensures that it encourages a steady raise in the amount of sugar, preventing peaks and falls. The combination of this amazing property and the high amount of fiber found in the serving makes this ingredient the ideal addition for people with diabetes and those trying to lose weight.
A Rich Source of Protein
The impressive nutritious properties of this grain do not stop at the high content of fibers and minerals, sorghum is also incredibly abundant in proteins. People on a strict diet will feel fuller for longer after eating sorghum, and although they will be very full with their food, they will also be under their diet requirements.
Contains Several Essential Minerals
Sorghum is highly rich in iron, producing more than 8 milligrams per cup. This mineral is important for the efficient functioning of hemoglobin, which is the protein responsible for transmitting oxygen through the blood. A diet containing sorghum increases the regulation of the cardiovascular system. Sorghum also contains exceptionally high levels of calcium, copper, zinc, phosphorus and potassium. Among some of the most exclusive vitamins found in this grain, it is possible to find high amounts of B vitamins which help to create and regenerate cells.
Helps in Weight Management
A nutritional and healthy diet makes a person feel comfortable and also helps to lose weight. There are not many sugars and grains that are allies in diets, since this component is also considered to be responsible for weight gain and obesity. Although it is advised to include carbohydrates in a mild way, sorghum is helpful in strictly pursuing a low-carbohydrate diet. The fiber contained in it helps to clean the intestines and the colon, removing the sensation of bloating and pain.
Enhances Healthy Digestive System
Owing to the availability of fibers and minerals, this grain can be beneficial in avoiding serious or non-digestive diseases and disorders. It can minimize bloating and can also be protective against ulcers. It is often used sometimes by those suffering from diarrhea or constipation, as it helps to rebalance the bowel activity and to settle the intestines.
Rich in Antioxidants
Besides several other minerals and vitamins, sorghum is also high in antioxidants. These antioxidants are responsible for the battle toward free radicals when preserving and regenerating weakened cells. Among the effects of antioxidants that have been confirmed in several trials, it is possible to undergo a reduction in inflammation, a risk of cancer and an improved health of the skin. Sorghum contains high concentrations of tannins, anthocyanins, phytosterols, policosanols and phenolic acids, which are essential phytochemicals. It makes sorghum an important ingredient to be added to our diets in order to improve our immune system and general health.