Sorghum, also referred to as milo, isn’t a well known grain, despite the fact that it’s regarded as the fifth most significant cereal (after wheat, oats, corn and barley) grown on the earth. Clinically referred to as Sorghum bicolor, it is associated with Poaceae family. They’re mainly grown in exotic regions and so are totally free of toxic chemical substances. Wild Sorghum plant actually reaches soaring height of six feet or even two meters tall. However, for simple harvest, numerous dwarf breeds have already been specifically created for farming. In Africa, traditional towering Sorghum is still cultivated for  stalks that are utilized for numerous reasons. There is certainly another varieties of Sorghum, known as Sweet Sorghum, basically grown for the creation of Sorghum syrup. In Sweet Sorghum, rather than seeds, the stalks of the plant are gathered. They’re crushed just like beets or sugar cane to produce  syrup, that further is cooked and decreased to focus the natural sugars and packaged for sale. Earlier Sorghum consumption was restricted to disadvantaged groups, and the coarse grain was frequently referred as “poor people’s crop”.

Sorghum is definitely the wide term for a whole genus of grasses which are indigenous to tropics and subtropics around the world. Whilst there are more than 30 various varieties of sorghum, just one is gathered for human consumption, whilst the others are mainly utilized as fodder for animals. The key varieties for human beings, Sorghum bicolor, is indigenous to Africa, but could now be found all across the globe like a staple food product. It’s also grown in several countries. Sorghum is especially utilized in the creation of sorghum molasses, sorghum syrup, and as a grain. Also, you can use it in the manufacture of alcoholic beverages as well as biofuels all over the world. It really is broadly regarded as the fifth most significant cereal crop on earth.

Sorghum is a superb grain for individuals on the gluten-free diet or for individuals with celiac disease since it doesn’t include any gluten. Additionally, sorghum is really a whole grain meaning that it may be consumed whole, for optimum nutrition as well as health benefits. Sorghum is full of anti-oxidants which combat harmful free-radicals and lower the chance of cancers, degenerative diseases, cardiovascular diseases, diabetes etc. It’s additionally a rich source of dietary fiber which will help the digestive system function effectively and may avoid problems like constipation, irregular bowel movement etc.

Sorghum consists of many nutritional vitamins like the B complex group: B3 (niacin), B6 (pyridoxine) as well as others and several minerals like magnesium, potassium, iron, copper, calcium as well as others. These types of vitamins are crucial for metabolizing of fats, carbohydrates and protein and also the minerals like iron (24% of RDI) and copper are essential within the development of red blood cells; calcium is vital for healthy bones etc.

Sorghum might be hard to find for individuals simply because it’s mostly utilized as animal food and also for the creation of ethanol, yet health food stores might have it. Like most grains, it’s best kept far from sunlight and moisture, in the cool, dark and dry place in air-tight containers. Sorghum may be used possibly cooked or even as flour. To cook sorghum, toast it in the dry pan for a while till it turns golden. Then, cook it in the 1:4 ratio along with water for 30 minutes. Season it as preferred along with salt, pepper, allspice, ginger, cinnamon, sugar, honey, agave, caramel, cheese, vegetables – the options are endless!

Health Benefits of Sorghum

A number of the health benefits of sorghum consist of its capability to avoid certain kinds of cancer, help control diabetes, provide a dietary choice for individuals with Celiac disease, enhance digestive health, build strong bones, promote red blood cell development, and boost energy and fuel production.

1. Digestive Health

It appears as though numerous healthy foods include a few quantity of dietary fiber, that significantly increases the functionality of the digestive tract. However, sorghum is among the best foods out there for soluble fiber. A single serving of sorghum contains 48% of your every day suggested consumption of dietary fiber, a lot more than 12 grams! This means that your digestive tract could keep your food moving along quickly, avoiding things such as cramping, bloating, constipation, stomach aches, excess gas, and diarrhea. In addition, excessive quantities of fiber within the body helps you to remove harmful cholesterol (LDL), which will help to enhance heart health and safeguard the body from conditions just like atherosclerosis, heart attacks, as well as strokes.

2. Cancer Prevention

The bran layer of the sorghum grains include essential anti-oxidants that aren’t present in a number of other kinds of food. These types of anti-oxidants have already been straight linked to a reduced possibility of developing different types of cancer, which includes esophageal cancer, specifically in comparison to individuals who frequently consume wheat and corn. Antioxidants are the beneficial compounds which neutralize as well as eliminate free-radicals within the body, which frequently lead to healthy cells within the body to mutate into cancer cells.

3. Diabetes Control

Extreme carbohydrates break down into simple sugars as well as wreak havoc on the blood sugar levels within the body, resulting in diabetes, or even leading to chaos for all those individuals who currently suffer from this disease. However, the tannin-rich bran of sorghum in fact has got enzymes which prevent the assimilation of starch through the body, that can assist to manage insulin and blood glucose levels within the body. By keeping these levels well balanced, diabetics won’t suffer as many plunges as well as spikes within their glucose levels, therefore avoiding diabetic shock along with other health problems.

4. Celiac Disease

Although it is really a comparatively “new” condition, it seems to be gaining awareness all across the globe. Celiac disease is really a serious allergy to gluten, that is mainly present in wheat-based products. Remarkably, wheat/gluten can be found in a large number of normal food products, making life for all those struggling with Celiac disease very hard. Thankfully, alternative grains and grasses, like sorghum, could be consumed securely by those struggling with this increasingly common condition, with no unpleasant inflammation, nausea, as well as gastrointestinal damage that gluten causes.

5. Bone Health

Magnesium can be found in higher amounts in sorghum, which means your calcium levels will probably be properly maintained, as magnesium boosts calcium assimilation within the body. These two minerals may also be integral for the growth and development of bone tissue as well as accelerates the healing of damaged or aging bones. This could avoid conditions just like osteoporosis as well as arthritis, therefore keeping you active and healthy well in your old age.

6. Circulation and Red Blood Cell Development

Copper and Iron may also be present in sorghum, as well as in an identical way as magnesium and calcium, copper helps you to boost the uptake as well as absorption of iron in the body. What this means is a decreased chances of developing anemia, that is an additional term for iron deficiency. With sufficient iron and copper within your body, red blood cell development is increased, therefore boosting circulation of the blood, revitalizing cellular growth as well as repair, and enhancing the hair growth of the scalp, whilst enhancing levels of energy through the entire body. A single serving of sorghum includes 58% of the everyday suggested consumption of copper.

7. Energy Levels

Niacin, also referred to as vitamin B6, is really a key element in transforming food into usable energy as well as fuel for the body. Breaking down and metabolizing nutrition into energy could keep your energy levels stable during the day, instead of the cheap peaks and troughs which sugar boosts provide you with. Sorghum consists of 28% of the suggested niacin intake each day!

8. Helps your metabolism

Sorghum is filled with minerals which support your metabolism, just like vitamin B-3, magnesium, niacin and iron. All of these strengthen your body break down and metabolize nutrition within your body, plus they assist healthy circulation, immune function and much more.

9. Manages Cholesterol

Sorghum is really a rich source of phytochemicals, that is what drew researchers in the University of Nebraska to study its possible in managing cholesterol. Once they fed different amounts of sorghum lipids to hamsters for over 4 weeks, they discovered that the healthy fats {contained in|obtained in} sorghum decreased bad cholesterol levels considerably.

Uses of Sorghum

Sorghum is a member of the grass family of plants. Although some people in the United States do not know this grain, it is just a main staple in large parts of the world It’s the fifth most often cultivated cereal grain, following wheat, corn, oats and barley in popularity. Sorghum has numerous and varied uses in farming, cooking and industry.

1. Livestock Feed

In the United States, 90 percent of sorghum is utilized for feeding livestock. This particular annual grass is resistant to drought, poisonous soils, as well as temperature and altitude extreme conditions, which makes it helpful for farmers in regions along with less than ideal farmland and climates. Livestock can consume the seeds, stalk, and leaves of sorghum plants, either harvested or in the field as forage. Its feed value is comparable to corn.

2. Cereal and Flour

Sorghum has been utilized for human food for hundreds of years in Africa as well as parts of Asia. This particular bland, somewhat sweet grain is typically offered as porridge or even made into flatbread. Sorghum flour is a well-liked replacement for wheat flour for those who are not able to tolerate gluten. You can use it for baked goods, snack foods as well as noodles.

3. Syrup

A number of sorghum referred to as sweet sorghum is grown within the southeastern and gulf states for the creation of syrup. The stalks of the plant are harvested, and also the juice is extracted as well as concentrated to create a sweet syrup. Sorghum syrup is comparable to molasses and could be substituted with sugar, honey or corn syrup in cooking or even poured over pancakes, biscuits or waffles.

4. Alcoholic Beverages

In Africa, sorghum is utilized to create a traditional beer referred to as opaque beer. This particular fermented sour beer is brewed in homes as well as commercially. Within the U.S., Anheuser-Busch creates a kind of sorghum beer, known as Redbridge, that is marketed to those who are suffering from wheat allergy. In China, the most popular Mao-tai and Fen liquors are manufactured from sorghum.

5. Industry

Sorghum is progressively utilized for the creation of ethanol, second just to corn. Much of the sorghum which is converted to ethanol is grown in Kansas. Sorghum is utilized to create packaging materials as well as wallboard. The starch from sorghum is utilized within the manufacturing of paper and adhesives.

Different uses of Sorghum in different countries

Sweet sorghum features a long history of farming in Asia, Europe and America. Due to the rapid boost in crude oil prices which occurred throughout the 1970s, sweet sorghum have been investigated like a possible source of fermentable sugars for ethanol fuel production. This is due to the crop’ s higher sugar content as well as biomass creation, wide geographic as well as climatic adaptation, and comparatively low water as well as fertilizer requirements (Nathan 1978). It’s been cultivated to make sweet syrup in the United States. Additionally it is ideal for feeding to animals as forage, silage and hay.

Alternative uses of sorghum encompass usage of grain as well as sweet stalk in food and non-food sectors forth manufacture of commercially valued items, like alcohol (potable and industrial grade), syrups (natural and high fructose), glucose (liquid and powder), altered starches, maltodextrins, jaggery, sorbitol and citricacid (downstream products from starch).

In India

In India, sorghum is typically consumed in the form of unleavened flat bread (roti). In southern India, it really is consumed in the form of sankati, annam and ganji (thin porridge). Popped sorghum as well as sorghum noodles are consumed as breakfast or snack foods. The possible promising option food products from sorghum are bakery products, maltodextrins as fat replacers in cookies, liquid or powder glucose, higher fructose syrup as well as sorbitol. Malted sorghum could be a good option for baby weaning foods.

The industrial products made out of sorghum grain consist of alcohol (potable grade) and also lager beer. Commercialization of alcohol production from grain is definitely in practice. Other technologies like manufacture of glucose, maltodextrins, high fructose syrup and cakes from sorghum are yet to be scaled up. The sweet sorghum with its juicy sweet stalk is utilized like a bio-energy crop. Sweet sorghum items like syrup and jaggery have obtained excellent attention from dry land farmers. Attempts for scaling up the technology for alcohol production from sweet sorghum were successful, yet more work is required to incorporate the present production along with possible market.

In China

For thousands of years sorghum grain has been utilized in China as food and as raw material for Chinese liquor, starch, vinegar and caramel. There are lots of traditional sorghum foods in China, with many processing methods. In accordance with Zhao Shukun (1987), it absolutely was discovered that there were a round 40 traditional sorghum foods, that could be sorted in to three groups based on raw materials as well as processing methods: polished grain foods, flour foods and popped foods. Chinese sorghum beer was first made out of sorghum as main raw material within the Institute of Sorghum, Shanxi Academy of Agricultural Sciences in early 1980s based on traditional technology for barley beer. Popped sorghum is really a newly created food in recent times. Crisp and popped sorghum created using special popping machine is popular. Sorghum pigment (red) is chemically a derivative of flavones – just like compound, that is a natural pigment without any toxicity or flavour. Usually this is a red powder or even lumpy solid, and may even be processed in to liquid o r paste when needed. It may bed is solved in water. Sorghum pigment could be traditionally used for colouring processed me at and fish, soy bean products, cake, drinks, candy, medical capsules, etc.

Because sorghum just isn’t as common as rice and wheat, and seed companies are unwilling to control sorghum seed, it’s not easy for farmers to obtain new sorghum varieties or even relevant technologies which are desired. Occasionally research results cannot meet requirements of winery. Therefore it is essential to begin a coalition of research institutes, producers as well as processing companies.

In Pakistan

Sorghum is usually consumed like a food grain (87%) whilst only 5% of it goes into feed. Sorghum is an essential summer fodder crop with increasing importance within the irrigated areas near towns. Just like many developing nations, the available data on production and usage of sorghum in Pakistan are less accurate since these are mainly developed in outlying areas as subsistence crops. Also, within the hot and dry agro-eco regions, they’re grown as dual-purpose crops, exactly where both grain and stover are sought after outputs. Presently sorghum and millet, every contribute about 3% of the cereal area and slightly lower than 1% of cereal production. Until the growth and development of commercial poultry feed industry, the grains of those crops were basically utilized to feed livestock and rural poultry.

In Thailand

Methods and feasibility on alternative uses of sorghum in Thailand are discussed. The usage of sweet sorghum for ethanol production is proposed. Sorghum (Sorghum bicolor) is a crucial cereal crop cultivated in Thailand and also ranks third following rice (Oryza sativa) and maize (Zea mays). It really is grown because of its grain and primarily utilized for animal feeding. There are actually four classes of sorghum generally cultivated in Thailand: grain sorghum, fodder sorghum, sweet sorghum and broomcorn. Major emphasis is on grain sorghum production. In Thailand, sorghum grain is usually utilized for the livestock feed industry. However, high tannin sorghum grains usually are not effectively utilized by monogastric animals. Lately, the Thai government promoted the usage of gasohol (gasoline +10% of 99.5% ethanol) and also attempted to promote the usage of diesohol (diesel+10% ethanol) in the future.

Of the raw materials, ie, rice, cassava (Manihot esculenta), sugarcane, molasses and sweet sorghum for creating ethanol in Thailand, just cassava and molasses were cost effective Usage of cassava and molasses as raw materials for producing ethanol can generate more cash compared to selling as cassava chips, cassava pellet s and raw molasses. Manufacture of ethanol from rice and sugarcane will reduce the value of the crops. Many experiments on sweet sorghum production have already been done at Khon Kaen University, Thailand. It really is previously proved that sweet sorghum is among the ideal crops to be used just as one energy resource.

How to Cook Sorghum

3 cups water

1 cup sorghum

1 tablespoon olive oil

1 teaspoon kosher salt

Pour the water in a large pot. Add the sorghum, olive oil, as well as salt. Set the pot on high heat. Bring the water to the boil. Decrease the heat to medium-low. Let the sorghum simmer, covered, till the it is soft and still chewy, about one hour. If, for whatever reason, the sorghum grains are still hard after all the water is assimilated, add another cup of water and continue cooking.

Sorghum Recipes

Sorghum is really a functional grain which be included in any dish in a number of methods. White food-grade sorghum could be milled straight into whole grain flour to create foods like cookies, cakes, breads, pizza dough, pastas, cereals and much more. Whole grain sorghum can also be a healthy addition to salads, utilized as a complimentary side or  in the main dish. Sorghum’s natural attributes make it possible to savor deliciously healthful as well as gluten-free versions of some of America’s favorite foods, because of these recipes.

1. Chicken Jambalaya

Servings: 4

2 tablespoons canola oil, divided

1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces

Salt & black pepper to taste

1 each yellow onion, chopped

1 each green bell pepper, chopped

2 stalks celery, chopped

1 tablespoon garlic, minced

1 tablespoon Cajun seasoning

¼ teaspoon cayenne pepper

2 cups whole grain sorghum, cooked

3 cups chicken stock

1 can (14.5 ounce) diced tomatoes, canned

1 tablespoon fresh parsley, chopped


In the big, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season gently with salt and pepper, and brown on both sides, about 7 minutes, working in batches if required. Eliminate the chicken to a plate. Add some remaining tablespoon of oil and the onions, peppers, and celery, and cook till the vegetables are soft, about 5 minutes. Add some garlic, Cajun seasoning, cayenne, salt and pepper, and provide it a stir. Stir within the sorghum. Add the chicken back to the pot, combined with the broth parsley, and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to the simmer. Cook till the liquid is absorbed and about 30 minutes.

2. Stuffed Mushroom

Yield: 8 stuffed mushroom

1 cup pearled sorghum, cooked

8 each button mushroom, destemmed

3 ounces spinach, wilted

4 ounces grated parmesan

Salt to taste

Black pepper to taste

1 ounce mozzarella cheese, shredded

1 tablespoon olive oil

3 ounces smoked gouda cheese, shredded


Thoroughly wash as well as dry mushroom. Set oven to 350 degrees.  In a bowl mix sorghum, spinach, parmesan, and mozzarella.  Lightly season a combination with salt and pepper in your taste.  In a tiny pan over medium heat add olive oil and lightly sear mushroom caps on one side for 2 minutes.  Take out of pan and season with a pinch of salt, set aside to cool.  Once cooled stuff one ounce of stuffing into each mushroom cap.  Top each cap with smoked Gouda.  Bake at 350 to 15 minutes.

3. Veggie Burgers

Servings: 16-2 ounce portions

2 tablespoons garlic, minced

2 tablespoons scallion, sliced

1 tablespoon togarashi (Japanese spice)

1 teaspoon tamari (gluten free soy sauce)

Salt to taste

Ground black pepper to taste

1/3 cup cilantro, chopped

1/3 quart whole grain sorghum, cooked

1 quart black beans

1 teaspoon sesame oil


Place sauté pan over medium heat.  Once pan is hot add sesame oil and black beans.  After Stirring or tossing within the heat for 2 minutes add some garlic, scallions, salt, pepper,  cilantro and continue to cook for an additional 2 minutes.  Turn off the heat and deglaze together with the tamari. Toss together for 30 seconds.  Place bean mixture in a bowl and set aside to cool.  Once cooled, fold within the sorghum and place in refrigerator for 1 hour.  It should now be firm enough to start to make 2oz slider patties.  When you are prepared with the oil of your liking over medium heat pan sear each burger for 5 minutes on each side.

4. Gluten-Free Sugar Cookie


1 1/3 cups sorghum flour

2/3 cup cornstarch

1/2 cup soy flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup butter

3/4 cup sugar

1 teaspoon vanilla

1 egg

4 teaspoons milk


Whisk flours, cornstarch, baking powder and salt together, set aside. Completely cream butter, sugar and vanilla. Add egg, beat till light and fluffy, stir in milk, blend in dry ingredients. Chill about 1 hour. Pre-heat oven to 375 degrees. Roll dough into balls and place on ungreased cookie sheet. Bake 7 minutes. Eliminate immediately from cookie sheet, cool on wire racks just before frosting.

5. Sorghum Bread

This particular basic gluten-free bread recipe will become a staple within your GF household!


1 cup sorghum flour

2/3 cup tapioca flour

2/3 cup cornstarch

1 1/2 teaspoons xanthan gum

1/3 cup dry milk powder or nondairy substitute

1/2 teaspoon salt

1 teaspoon unflavored gelatin

1 teaspoon baking powder

3 tablespoons sugar

2 1/4 teaspoons dry yeast granules

2 eggs

1/2 teaspoon dough enhancer or vinegar

3 tablespoons vegetable oil

1 cup lukewarm water (more or less)


1) Grease an 8½” by 4½” loaf pan and dust with rice flour.

2) Combine the dry ingredients in the medium bowl. (Note from Jenny Rees, UNL Extension: I do not add xanthan gum here. I add it close to the end of a 3½ minute beating of all ingredients as my dough is too sticky to beat together with the mixer if I add it here. Just be sure you add it!)

3) Within the mixing bowl of the heavy duty mixer, whisk the eggs, dough enhancer and oil. Add the majority of the water, holding back about 3 tablespoons to add when needed. Turn mixer to low and add the flour mixture a little at a time. The mix ought to be the consistency of cake batter. Add some remaining water a little at a time to achieve this texture. Turn mixer to high and beat for 3½ minutes. Spoon in the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan.

4) Bake 50 to 55 minutes in the 400°F oven, covering after Ten minutes with aluminum foil. (Jenny’s note: I bake in a 350°F oven for around 50 minutes or until done and do not cover with aluminum foil. The crust gets dark – not burnt – but rubbing it immediately with butter or oil after it’s done keeps the crust soft.)

5) Turn out immediately to cool. To get a softer crust, rub instantly with butter or oil. Cool before slicing.

6. Sorghum Pancakes

This gluten-free pancake recipe is incredibly functional. If you’re on the dairy-free diet, you are able to leave out the milk, without substituting anything in its place – just adjust the water to supply the specified thickness of batter.


2 cups sorghum flour

3 teaspoons baking powder

1 teaspoon sugar

3/4 teaspoon salt

1/2 cup non-fat dry powered milk (or powdered buttermilk)

1 tablespoon corn oil or other cooking oil

3 eggs

1 1/2 cups water


Combine dry ingredients. Stir in eggs, oil and water; mix well.

Drop by spoonfuls onto a hot, 375°F griddle and cook until golden brown, turning once.

Note: If you want thinner pancakes, add more water or add some applesauce.


Certain varieties of sorghum can in fact be damaging to animals when they’re in the early stages of development. These types of varieties consist of nitrates and hydrogen cyanide when they’re within their infancy. They may also produce them when they’re completely grown if they’re in the stressful situation. Higher amounts of cyanide may also be hazardous to humans who might ingest the plant in large amounts.

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