Sorghum is an ancient gluten-free grain grown thousands of years ago in Africa. They are mainly grown for fodder, but are also increasingly used in the food industry. The sorghum grains show great he alth-promoting potential. They can be used in the treatment of colorectal cancer, melanoma, dyslipidemia and problems with carbohydrate metabolism.

Sorghumbelongs to the ancient cereals that were cultivated as early as 8,000 BC. in Egypt and Sudan, and 3-5 thousand years B.C.E. in Ethiopia. From Southeast Africa, sorghum spread throughout Africa, and by sea routes to the Middle East, India and China. This cereal grows wild or is grown in many regions of the world with tropical and subtropical climates as well as temperate warm climates - in India, Africa, Australia, the United States, Central and South America. Currently, the largest producer of sorghum is the United States, where it is the third most important cereal. In the world, sorghum is the 5th largest producer of crops in the world, accounting for only 2 percent of all crops grown. It is also the staple food in many African and Asian countries. In Poland, the cultivation of sorghum is very small, few farmers take care of them, and their area does not exceed 100 ha. Due to the fact that sorghum is one of the most efficient in the cultivation of cereals, and at the same time cheap, very resistant to drought, fungi and molds, as well as easily adapting to environmental conditions, it is considered a cereal necessary for the survival of humanity. It is estimated that due to the deterioration of the climatic conditions for the growth of cereals in Poland, more and more farmers will decide to cultivate sorghum, especially in sandy areas with little rainfall.

Varieties of sorghum

Sorghum comes in many varieties. Red and orange are classically grown grains, cream and white are the most common flour, and black and brown are very rich in antioxidants that are used in various ways in the food industry. Sorghum is one of the gluten-free cereals that can be used in the diet of people suffering from celiac disease, allergies and gluten intolerance. Sorghum is also used in the production of groats and flour, but it is primarily a feed for farm animals and a raw material for productionethanol. About 1/3 of the production is used for biofuels. Sweet sorghum is the raw material for the production of sweetening syrup - formerly an important sweetener used in households, and now an ingredient in the production of whiskey and rum.

Sorghum - nutritional values ​​

In terms of caloric value, sorghum is similar to other grains and provides 329 kcal per 100 g. It consists mainly of carbohydrates and contains a lot of fiber - 6.7 g, which supports the digestive tract, regulates the rhythm of bowel movements and accelerates the excretion of toxins from the body. 100 g of sorghum covers the protein requirement in 21 percent. The most abundant amino acids in it are leucine and tryptophan (essential amino acids), while lysine is deficient. Sorghum is low in fat, most of which are unsaturated fatty acids, including omega-3 (65 mg / 100 g) and omega-6 (1.3 g / 100 g). This cereal is a good source of B vitamins (mainly niacin, thiamine and vitamin B6), which are involved in energy metabolism, accelerate metabolism and control the functioning of the nervous system. Manganese abundant in sorghum is an essential component of bones, it also affects sexual performance and fertility, the functioning of the thyroid gland and protection against free radicals. The high magnesium content in the grain promotes bone he alth, while the presence of iron and copper reduces the risk of anemia, increases energy levels and promotes faster hair growth. Sorghum contains a lot of potassium and very little sodium, which is why it has a beneficial effect on blood pressure and the level of fluid retained in the body. The grains contain bioactive phytochemicals that act as antioxidants, such as lignans, phenolic acids, plant sterols and saponins. Their antioxidant activity is similar to that of blueberries - one of the strongest plant antioxidants. Thanks to the rich composition of sorghum, it reduces the risk of colorectal cancer more than other grains, lowers the level of cholesterol in the blood and supports the functioning of the circulatory system.

Nutrient content per 100 g of sorghum

Energy value329 kcal
Protein11 g
Fat3.5 g
Carbohydrates72 g
fiber6.7 g
Niacin3.69 mg (18 percent DV)
Pantothenic acid0.37 mg (4 percent DV)
Riboflavin0.096 (6 percent DV)
Tiamina0.33 mg (22 percent of the dailydemand)
Vitamin B60.44 mg (22 percent DV)
Calcium13 mg (1 percent DV)
Copper0.28 mg (14 percent DV)
Iron3.36 mg (19 percent DV)
Magnesium165 mg (41 percent DV)
Manganese1.6 mg (80 percent DV)
Phosphorus289 mg (29 percent DV)
Potassium363 mg (8 percent DV)
Selen12.2 µg (17 percent of DV)
Sodium2 mg (0 percent DV)
Zinc1.67 mg (11 percent DV)
Worth knowing

Sorghum and genetic modification

The safety of sorghum has been confirmed in laboratory studies and in human trials. Sorghum is commonly considered to be a plant that has not been genetically modified, however, research is being done on modified sorghum to solve the problem of hunger in Africa. At least one large company in the United States (Monsanto) uses genetically modified sorghum to increase its nutritional value and make it more soil-friendly. However, it does not take into account the fact that crossing modified species with wild sorghum may lead to the extinction of natural varieties.

He alth properties of sorghum

Sorghum is one of the cereals with a high he alth-promoting potential. Due to its rich composition, the research community is examining the effects of sorghum on various diseases. The healing effects of gluten-free grains scientifically confirmed are:

  • inhibiting the growth of colon cancer cells

3-deoxylate (3-DXA) - a strong antioxidant found in sorghum grains is responsible for antiproliferative activity (inhibiting cell division) against human colon cancer cells. The most abundant 3-DXA is found in black and red varieties, but the compound is also present in lower concentrations in light grains. Sorghum grains have 3-4 times higher antioxidant potential than other grains.

  • protection against insulin resistance and diabetes

Sorghum, unlike wheat, rice and oats, due to the high content of antioxidants, inhibits protein glycation (the process of attaching glucose to proteins, causing their aging).Advanced glycation end products contribute greatly to the problems associated with diabetes, therefore some species of sorghum may positively influence the processes associated with the risk of diabetes and insulin resistance.

  • lowering blood cholesterol levels

Research on hamsters has shown that a diet enriched with sorghum fats lowers the level of total cholesterol and "bad" LDL cholesterol in the blood, while not reducing the "good" HDL cholesterol. Animals fed a 4-week diet with 0.5 percent sorghum fats showed a decrease in LDL of 18 percent and 5 percent fats by 69 percent. Research suggests that sorghum grains can be used as an ingredient in cholesterol-lowering supplements in humans.

  • support in the treatment of melanoma

Phenolic components of sorghum can slow down the development of malignant melanoma cells, which has been confirmed in studies on human cancer cells. It turns out that in the regions of South Africa, where sorghum in the diet was replaced with maize, there was a strong increase in the incidence of skin epithelial cancer.

Culinary use of sorghum

Sorghum is a great starch addition to the main course instead of potatoes or rice. In the food industry, sorghum occurs in the form of groats and flour. In regions where sorghum is popular, sorghum grains are often used in multi-grain products such as cereal mixes and cereal bars. Sorghum has a mild, sometimes sweetish taste and easily absorbs the flavors of the other ingredients in the dish. In African and Indian countries, sorghum is a common ingredient in traditional dishes - bread, porridges, steamed and steamed dishes, drinks (cloudy red and brown beer) and snacks, such as expanded sorghum, resembling prepared rice, but much he althier. In China, sorghum is used to make vinegar and strong alcohol "baijiu", and in India unleavened bread without yeast ("jowar roti"). Similarly in Ethiopia, where the bread is known as "injera". The flour can be the basis for the preparation of pies, pancakes, dumplings, couscous and pie bread. However, it is not suitable for baking loaves, because it is heavy and does not contain gluten, which is responsible for the structure of baked goods. When replacing wheat flour with sorghum flour in your recipes, it is worth adding corn starch for a more flexible baking structure. A similar effect can be achieved by using a little more oil, eggs, or by adding apple cider vinegar.

Sources:

1. Awika J.M. et al., Properties of 3-deoxyanthocyanins from sorghum, J AgricFood Chem., 2004, 52 (14), 4388-43942. Botha G.M. et al., Can GM sorghum impact Africa ™, Trends Biotechnol. 2008, 26 (2), 64-693. https://www.agrofakt.pl/sorgo-uprawy-polsce/4. http://wholegrainscouncil.org/whole-grains-101/whole-grains-101-orphan-pages-found/he alth-benefits-sorghum5. http://database.prota.org/PROTAhtml/Sorghum%20bicolor_Fr.htm6. https://www.americansorghum.com/genetically-modified-crops-threaten-gluten-free-sorghum/7. https://www.nutritionvalue.org/Sorghum_grain_nutritional_value.html8. http://www.sorghumcheckoff.com/all-about-sorghum9. https://draxe.com/sorghum-flour/

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