sorghum is used in preparations of cereals. it is a rich source of carbohydrates and is used in animal feed amo
Also called durra, Egyptian
millet, guinea corn, jwari, jowar, juwar, Milo, maize, shallu, Sudan grass,
cholam (Tamil), Jola(Kannada) Jonnalu (Telugu) Gaoliang(Chinese) and great millet.
Other native names are kafir corn, dura dari, mtama and solam.
Sorghum is used for grain and
many of the varieties are used as fodder plants. Sorghum bicolor, one of the
varieties of the crop is an important world crop which is used for food as
grain and in the production of sorghum syrup or ‘sorghum molasses’, fodder, as
well as the production of alcoholic beverages and bio-fuels.
Sorghum is an important food crop
in Africa, Central America and south Asia and is described as “the third most
important cereal crop grown in the United States and the fifth most important
cereal crop grown in the world”.
When processed, sorghum seeds are used to
produce sorghum noodles, sorghum flour and couscous. Cooked as porridge,
sorghum grain is consumed in most parts of the world by humans as well as
animals. In the USA, a wet milling method is used to make sorghum starch used
in a variety of industrial applications such as adhesives and in paper making.
In India, sorghum seeds are used
as fodder for poultry and cattle. Sorghum is used to produce molasses, and
jolada rotti in northern Karnataka, special bread. It is used as a staple diet
in Mahashatra, Karnataka, India.
In South Africa it is used in the
production of brown porridge called mabele much like pap. Generally, sorghum is used as staple food for
millions of poor and rural people in the semi arid tropics of Asia and Africa.
Sorghum is well suited to its use
as staple starch in most of the developing world. In the southern United States,
sorghum syrup is used as a sweet condiment. In Arab cuisine, the un -milled
grain is often cooked to make couscous, porridges, soups and cakes.
Sorghum seeds can be used in the
same manner as popcorn. In Central America, sorghum is used in making
tortillas.
Ethanol can be produced from
sorghum a fact which has been widely proven. Currently, 12% of grain sorghum
production in the USA is used to make ethanol (renewable fuel).
NUTRITIONAL VALUES OF SORGHUM:
Sorghum seeds are a principal
source of energy, protein, vitamins and minerals. According to wisegeek.org,
the grain is very high in fiber and iron with a fairly high protein level as
well.
Nutrition Facts
|
Serving
Size
|
100 g
|
Amount
Per Serving
|
Calories 339
|
% Daily Value
|
Total
Fat 3.3g
|
5 %
|
Saturated
Fat 0.5g
|
2 %
|
Cholesterol 0mg
|
0 %
|
Sodium 6mg
|
0 %
|
Total
Carbohydrate 75g
|
25 %
|
Dietary Fiber 6.3g
|
25 %
|
Protein 11g
|
22 %
|
Vitamin A
|
0 %
|
•
|
vitamin C
|
0 %
|
|
|
Daily values are based
on 2000 calorie diet.
|
|
|
|
Sorghum
nutrition facts and analysis
|
Vitamins
|
Nutrient
|
Amount
|
DV
|
Niacin
|
2.927 mg
|
15 %
|
Retinol
|
0.00 mcg
|
Riboflavin
|
0.142 mg
|
8 %
|
Thiamin
|
0.237 mg
|
16 %
|
Vitamin A
|
0.00 mcg
|
0 %
|
Vitamin B12
|
0.00 mcg
|
0 %
|
Vitamin C
|
0.0 mg
|
0 %
|
Vitamin D
|
0.00 IU
|
0 %
|
Minerals
|
Nutrient
|
Amount
|
DV
|
Calcium, Ca
|
28.00 mg
|
3 %
|
Iron, Fe
|
4.40 mg
|
24 %
|
Phosphorus, P
|
287.00 mg
|
29 %
|
Potassium, K
|
350.00 mg
|
7 %
|
Sodium, Na
|
6.00 mg
|
0 %
|
Proteins and Amino acids
|
Nutrient
|
Amount
|
DV
|
Protein
|
11.30 g
|
23 %
|
Alanine
|
1.033 g
|
Arginine
|
0.355 g
|
Aspartic acid
|
0.743 g
|
Cystine
|
0.127 g
|
Glutamic acid
|
2.439 g
|
Glycine
|
0.346 g
|
Histidine
|
0.246 g
|
Isoleucine
|
0.433 g
|
31 %
|
Leucine
|
1.491 g
|
55 %
|
Lysine
|
0.229 g
|
11 %
|
Methionine
|
0.169 g
|
16 %
|
Phenylalanine
|
0.546 g
|
31 %
|
Proline
|
0.852 g
|
Serine
|
0.462 g
|
Threonine
|
0.346 g
|
33 %
|
Tryptophan
|
0.124 g
|
44 %
|
Tyrosine
|
0.321 g
|
18 %
|
Valine
|
0.561 g
|
31 %
|
|