Sorghum (Sorghum vulgare)
The composition of sorghum is given in table 7.11.
Table 7.11. The composition of sorghum. The figures are for 100g portions. (From ref. 35,36,37).
Sorghum is native to Africa and Asia, and it is an alkaline grain which is available in both a red and a white variety. This grain is widely used as cattle fodder, but man can certainly benefit from its consumption. Sorghum flour can be combined with wheat in bread, added to other grains and cooked as a porridge or it can be cooked as a porridge by itself. The whole grain is available from seed shops, farming co-operatives or from health outlets. In order to make one’s own flour from sorghum or to make porridge, a wheat mill can be used or, the grain can be blended together with water in a high-speed blender until smooth and creamy. Home-prepared sorghum has a rich flavour, probably because more of the volatile components are retained compared to bought sorghum products.