This grain is valued for its hardiness, particularly its ability to withstand drought and heat, making it a staple crop in arid and semi-arid areas. Sorghum is used in numerous ways: as a food source for humans, animal feed, and even in the production of biofuels. It’s naturally gluten-free, making it a suitable option for those with gluten sensitivities. Sorghum, often referred to as sorghum millet, is a versatile cereal grain belonging to the grass family. It’s scientifically known as Sorghum bicolor and goes by various names like jowar, great millet, or guinea corn. Originating in Africa, sorghum is now widely cultivated in tropical and subtropical regions worldwide.
Types of Sorghum millet
Sorghum millet is utilized in food products in a wide range of ways. It can be added to baked items and even popped like popcorn in addition to being eaten as food.
Whole grains: Since they are chewy and unprocessed, you can cook them similar to rice or quinoa. It offers an adequate basis for many different kinds of foods, from salad to pilaf.
Pearled grain: Although pearled sorghum does not have the bran layer, it’s a little softer texture than whole grain. This is the most common choice for people who need to put in less time and who prefer a milder flavor.
Popped sorghum: Considering the stovetop and microwave-roasted sorghum millet, they can be managed similarly to popcorn. They’re a suitable way to get a quick, nutritious snack, whether you’re eating them by themselves or adding them to your trail mixes and snack bars.
Bran: Sorghum millet’s antioxidants and fiber make it a great addition to baked products, granola, breakfast bowls, and smoothies.
Flour: Sorghum millet flour is a fantastic substitute for wheat flour, whether it is used as grain or white flour. It can also be helpful in gluten-free recipes. Pancakes, bread, muffins, and cookies are among the many baked foods manufactured.
Flaked Sorghum: The granular ingredients in Cracked Sorghum Millet are comparable to those found in quick oatmeal. It works incredibly well to give granola a crispy texture.
Syrup: Sorghum syrup’s deliciously spicy flavor adds a variety of sweetness to baking and cooking. It can be readily substituted with corn syrup, maple syrup, honey, or sugar in baking and savory recipes.
Sorghum Millet Nutritional Value (per 100g)
Nutritionally dense Sorghum is often underrated. 100 grams of Sorghum millet provide;
- Calories: 329
- Protein: 11 grams
- Fat: 3 grams
- Carbohydrates: 72 grams
- Fiber: 7 grams
The following micronutrients can also be found in Sorghum millet;
- vitamin B1 (thiamin)
- vitamin B6
- copper
- iron
- magnesium
- phosphorus
- potassium
- selenium
- zinc
Health Benefits of Sorghum Millet
- Anti-inflammatory qualities – It is important to remember that, like sorghum millet, it can be quite beneficial to those who suffer from inflammatory disorders because of its anti-inflammatory properties.
- Effectiveness as an anticancer drug – On the other hand, this study shows that certain sorghum molecules have anticancer properties. Further research is necessary to confirm these statements, though.
- Weight loss – Comparatively speaking, sorghum millet has more fiber, which increases your chances of losing weight by promoting fullness and lowering your caloric intake.
- Symptoms of diabetes are reduced – With its low glycemic index and high fiber content, Sorghum millet may help stabilize blood sugar levels, reducing diabetes complications.
Ways to Use Sorghum Millet
Whole Grain: This can serve as the foundation for meals or be prepared similarly to rice or quinoa. This grain is nutrient-dense.
Flour: To make gluten-free treats, such as bread, muffins, truffles, and desserts, flour is ground. Porridge: A lot of people follow their traditional recipe, which calls for the use of spices, sugars, and milk or water to soften it.
Beverages: It can be used as a foundation for non-alcoholic liquids or fermented to create traditional African drinks, such as Sorghum beer.
Animal feed: It is an essential component of animal feed due to its high nutritional content.
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