Sorghum (Sorghum bicolor), known as small rice and guinea corn, is a widely grown food and feed crop and an important energy crop. Sorghum is a cereal plant of the Gramineae family and its edible starchy seeds. Sorghum is one of the world's fifth most important cereals after corn, rice, wheat and barley.
Mainly cultivated in Africa, Asia and America. Today, sorghum is a major crop in the United States, India, Argentina, Mexico, Africa, China and Australia. The main exporting countries are the United States, Australia and Argentina.
Background and history
Sorghum is native to northeastern Africa and was domesticated 4,000 to 7,000 years ago in Ethiopia, Chad, and Sudan. Furthermore, the crop is thought to have been developed from its wild ancestor, Sorghum arundinaceum. The crop then spread throughout Africa through the highlands of Ethiopia and the semi-arid Sahel region. Sorghum arrived in southern Africa more than 3,000 years ago. In China, the Near East and India, there is evidence that the crop was known as early as the 8th century BC and reached North America by the late 19th century, eventually reaching the South and Australia.
agriculture
In agriculture, it requires less water than other grains and can withstand considerable climate changes. Sorghum has the advantages of drought, heat and salt tolerance, and therefore has important economic value in arid and semi-arid areas. It is widely cultivated as a major food crop, providing food and energy needs for humans and animals.
Sorghum is a strong grass that usually grows to a height of 2 to 8 feet, sometimes as high as 15 feet. The stems and leaves are coated with a white wax, and the pith, or center part of the stems of some varieties, is juicy and sweet. The leaves are about 2 inches wide and 2.5 feet long. These tiny flowers form panicles, ranging from loose to dense. Each flower cluster contains 800-3,000 nuts. Different types of seeds vary widely in color, shape, and size.
Sorghum comes in many different varieties and shapes, including sweet sorghum, rice sorghum, and hybrid sorghum. Its seeds are used for food, alcoholic beverages, feed and industrial purposes. Sorghum stems and leaves can also be used for feed and biomass energy.
Production is mainly limited by multiple factors such as climate change impacts, poor agronomic practices, poor fertility management practices, poor pest and disease management, lack of ready markets, lack of organized market infrastructure, review articles by researchers. The present work reviews sorghum crop focusing on its biology, economic importance, ecological requirements, current production status and production constraints in Kenya.
use
Sorghum has a wide range of uses across various industries and sectors:
- Food: Sorghum seeds are a staple food in many parts of the world, especially in Africa and Asia. They can be eaten in a variety of forms, including whole grains, flour, porridge and popcorn. Sorghum is gluten-free and suitable for people with gluten sensitivity. It is also used in the production of traditional foods such as injera in Ethiopia and couscous in North Africa.
- Beverages: Sorghum is used to produce alcoholic beverages such as beer and whiskey, as well as traditional African beverages such as "dolo" and "pito". The starch in sorghum seeds is fermented to produce alcohol.
- Animal Feed: Sorghum is a valuable livestock feed crop. It is used as feed for cattle, poultry, pigs and other farm animals. Sorghum feed is particularly beneficial in areas with limited water resources or drought.
- Biofuels: Sorghum biomass, including stems and leaves, can be converted into biofuels such as ethanol and biodiesel. This contributes to the production of renewable energy and reduces dependence on fossil fuels.
- Industrial uses: Sorghum straw and sugarcane bagasse (the fibrous residue left after juice extraction) are used in a variety of industrial applications, including papermaking, construction materials and bio-based products.
- Medicinal Uses: Some traditional systems of medicine use sorghum extract for its purported health benefits, including anti-inflammatory and antioxidant properties. However, further scientific research is needed to verify these claims.
- Erosion control: Sorghum’s extensive root system helps prevent soil erosion and is important for soil protection in areas prone to erosion.
- Ornamental: Certain ornamental sorghum varieties are grown for their beautiful appearance and used for landscaping and decorative purposes.
for food use
Sorghum has lower feed quality than corn. It is rich in carbohydrates, contains 10% protein and 3.4% fat, and contains calcium and small amounts of iron, vitamin B1 and niacin. Gluten-free grains are often ground into meals and made into porridge, bread and cakes. The characteristic strong flavor can be reduced through processing. The grain is also used in the manufacture of cooking oils, starch, glucose, pastes and alcoholic beverages.
Sorghum seeds are often used to make powder, porridge, biscuits, bread, biscuits and rice noodles. It is generally considered a nutrient-dense grain, rich in carbohydrates, protein, fiber, vitamins and minerals. Sorghum is also a gluten-free option, making it suitable for people with gluten allergies or intolerances.
In northern Ghana, people prepare a dish called Waakye (waa-che) in which rice and beans are cooked with sorghum leaves, giving the dish a reddish color.
In addition to being eaten, sorghum is also used to make alcoholic beverages such as beer and spirits. Its seeds are rich in starch and can be used for fermentation and brewing. In addition, sorghum stems and leaves can also be converted into biomass fuel for generating electricity and making biodiesel.
nutritional value
Sorghum leaves mainly contain carotenoids, flavonoids and phenolic acids, chlorophyll, lycopene and beta-carotene, as well as palmitic acid, stearic acid, oleic acid and linoleic acid. Research shows that a diet prepared from these leaves will provide natural antioxidants and essential fatty acids that can fight cardiovascular-related diseases.
Health Benefits of Sorghum
You can consume sorghum in different forms as high fiber and rich protein source, sorghum flour, sorghum seeds available in local market.
Sorghum is a good source of vitamins and minerals
Sorghum is a nutrient-rich grain that provides essential vitamins and minerals. It contains B vitamins, including thiamine, riboflavin, and niacin. Sorghum also contains fat-soluble vitamins B, E and K, as well as the important mineral phosphorus. However, refined sorghum products may lose some of these nutrients. Overall, sorghum supports important body functions and should be included in a balanced diet.
Sorghum is rich in dietary fiber
Since sorghum has no inedible hull, it is a very beneficial source of dietary fiber. It provides ample fiber and essential nutrients to promote digestion, hormone production and cardiovascular health.
Sorghum is rich in antioxidants
Sorghum is a rich source of antioxidants and its peel contains polyphenolic compounds. Its antioxidant activity is 3-4 times higher than other cereals. Black sorghum is rich in antioxidants and has anti-inflammatory, anti-cancer, and anti-diabetic properties.
Sorghum helps inhibit tumor growth
Sorghum, especially dark-colored varieties, contains the compound 3-deoxyanthocyanidin (3-DXA), which can inhibit tumor growth. These compounds have been found to have potent antiproliferative activity against human colon cancer cells. Additionally, the antioxidants in sorghum grains help fight free radicals and reduce the risk of cancer.
Benefits of sorghum for diabetics
Sorghum, as a low glycemic index food, has a positive impact on diabetics. Because sorghum bran contains tannin compounds, the digestion of starch is slowed, resulting in a slower release of glucose into the blood. This can help diabetics better control blood sugar levels and improve insulin sensitivity.
Sorghum flour safely treats celiac disease
Sorghum flour is gluten-free and a safe alternative for people with celiac disease. Research shows that sorghum-based products do not cause adverse effects in people with celiac disease, making them a viable option for people with celiac disease.
Using sorghum to lower cholesterol levels
Sorghum is a potential way to lower cholesterol levels. Its dietary fiber can lower LDL cholesterol by reducing bile reabsorption in the intestines. Sorghum's lipids also lower cholesterol, reducing the risk of stroke, inflammation and type 2 diabetes.
Benefits of Sorghum for Weight Loss
Sorghum aids in weight loss because it is rich in fiber, which promotes feelings of fullness and reduces food intake. Its low glycemic index allows for better weight management. Including sorghum in your daily diet can help control your weight.
Sorghum increases bone strength
Sorghum is a good source of calcium and magnesium, both of which are necessary for strong bones. Adequate calcium is necessary for bone health, and magnesium aids in the absorption of calcium in the body. Sorghum can help prevent calcium deficiencies, which can lead to osteoporosis and arthritis. Eating 100 grams of sorghum can meet 5% of the recommended daily intake of calcium and 40% of the recommended daily intake of magnesium.
Sorghum helps improve mood
Sorghum improves mood and promotes relaxation by increasing the production of GABA, a neurotransmitter that regulates nerve impulses in the body, enhances concentration, and helps manage stress and depression.
Sorghum boosts energy levels
Sorghum is rich in vitamin B3, which increases energy levels and aids in body metabolism. Its niacin content accounts for 28% of the daily value, which can enhance concentration and productivity.
Sorghum promotes blood circulation
Sorghum is rich in copper and iron, which aids blood circulation. These minerals enhance red blood cell production and iron absorption, promoting blood flow.
Nutritional value of sorghum
Each 100 grams of sorghum contains
- Energy 339 kcal
- Carbohydrates 74.3 grams
- Dietary fiber 6.3 grams
- Protein 11.3 grams
- Total fat 3.3g, including 0.5g saturated fat, 1.0g monounsaturated fat, and 1.4g polyunsaturated fat
- Omega-3 fatty acids 65 mg
- Omega-6 fatty acids 1305 mg
Sorghum also contains
- Vitamin B1 or thiamine (0.2 mg)
- Vitamin B2 or riboflavin (0.1 mg)
- Vitamin B3 or niacin (2.9 mg)
- Vitamin B5 or pantothenic acid (0.367 mg)
- Vitamin B6 (0.443 mg)
- Vitamin B9 or folic acid (20.0 mcg)
- Vitamin E or alpha-tocopherol (0.50 mg)
- Calcium (28.0 mg)
- Iron (4.4 mg)
- Magnesium (165 mg)
- Phosphorus (287 mg)
- Potassium (350 mg)
- Sodium (6.0 mg)
- Zinc (1.7 mg)
- Copper (0.284 mg)
- Selenium (12.2 mcg)
Sorghum Side Effects and Allergies
Mature sorghum plants are safe to eat in moderation. But be aware that immature sorghum plants are poisonous because they contain hydrogen cyanide. Small amounts of hydrogen cyanide have been shown to stimulate breathing and improve digestion. However, an overdose can cause respiratory failure or even death.
in conclusion
In general, sorghum is an important food crop and energy crop with wide application value. It is not only a nutritious food, but also an important industrial raw material, which is of great significance to rural economy and food security.
