Various fermented and unfermented beverages are made from sorghum. Updates? Most varieties are drought- and heat-tolerant, and nitrogen-efficient,[9] and are especially important in arid regions, where the grain is one of the staples for poor and rural people. Some of these species have grown as cereals for human consumption and some in pastures for animals. [4][5] One species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture lands. This grain is a good source of protein, iron, and fiber, making it beneficial to our bones, immune system, and digestion. Grain sorghum is harvested for the seed. Sorghum's versatility gives it the flexibility to reach beyond traditional marketplaces, further enhancing producer profitability. Sorghum is a genus of flowering plants in the grass family Poaceae, which includes about 25 species. Seventeen of the 25 species are native to Australia,[2][3] with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans. [10][11], In the early stages of the plants' growth, some species of sorghum can contain levels of hydrogen cyanide, hordenine, and nitrates which are lethal to grazing animals. First and foremost, in the United States, sorghum is used as livestock feed and turned into ethanol. Scientists at the University of Missouri tested extracts of black, red, and white sorghums and found that all three extracts had strong antiproliferative activity against human colon cancer cells. According to the Sorghum Grower’s Association, the most common use for sorghum in the United States is as feed for livestock. Tan, cream and white colored sorghum varieties are typically made into flour for the food industry. Seventeen of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans. Sorghum, (Sorghum bicolor), also called great millet, Indian millet, milo, durra, orshallu, cereal grain plant of the grass family and its edible starchy seeds. For the principal modern crop species, see, "Sorgo" redirects here. In North America, sorghum cropped up in the late 1800s, eaten as a whole food and made into syrup. It's a popular crop to grow within the drier regions of the States because it is drought resistant. The leaves are about 5 cm (2 inches) broad and 76 cm (2.5 feet) long. Our editors will review what you’ve submitted and determine whether to revise the article. Corn is popular for use in breakfast foods.…. Sorghum is increasingly used for the production of ethanol, second only to corn. For human consumption, the gluten-free grain is usually ground into a meal that is made into porridge, flatbreads, and cakes. The tiny flowers are produced in panicles that range from loose to dense; each flower cluster bears 800–3,000 kernels. Tropical cereals spread from Central Africa not…, …may also be applied to sorghum, wheat, and rice. Sorghum, (Sorghum bicolor), also called great millet, Indian millet, milo, durra, orshallu, cereal grain plant of the grass family (Poaceae) and its edible starchy seeds. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. Historians place sorghum as an early staple food in diets across North Africa and the Indian subcontinent, where its edible grains and leaves are used in savory and sweet dishes. Sorghum is a naturally gluten-free ingredient perfect for those with celiac disease or gluten sensitivities. Sorghum is a genus of flowering plants in the grass family Poaceae, which includes about 25 species. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe. Sorghum is an ancient, 100 percent whole grain kernel that is ground into a fine flour that can be used in various ways for cooking and baking. Sorghum is an excellent substitute for wheat, rye and barley for those who cannot tolerate gluten. Sorghum Syrup A natural sweetener created from juice squeezed from the stalks of a special variety of sweet sorghum. Red, orange or bronze sorghum are very versatile and can be used in all segments of the sorghum industry. One species, Sorghum bicolor,[7] native to Africa with many cultivated forms now,[8] is an important crop worldwide, used for food (as grain and in sorghum syrup or "sorghum molasses"), animal fodder, the production of alcoholic beverages, and biofuels. 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