Sorghum Grain… and it’s Gluten free!

Sorghum Grain… and it’s Gluten free!

What is Sorghum grain?

Sorghum is one of the most important cereal crops widely grown for food, feed, fodder/forage, and fuel in the semi-arid tropics of Asia, Africa, the Americas and Australia. It is drought tolerant, heat tolerant, and can grow in high altitudes. Therefore it is a good grain to help with food security. Sorghum grain is gluten free, a complex starch and is a rich source of nutrients (1,4)

Why Sorghum grain?

  • Sorghum is Gluten free. If you have gluten intolerance, sorghum is a great grain replacement. (1,2,3)
  • It is a complex starch, that can lead to a reduction in the risk for diabetes. (4)
  • Sorghum stabilizes your energy levels and keeps you fuller for longer. (4)
  • It contains a lot of fibers and therefore is beneficial for gut health and lowering the risk for obesity. (1,2)
  • Sorghum is filled with anti-inflammatory and anti oxidant properties. (3)

Protein in Sorghum grain

70% of sorghum contains Kafirins proteins that contribute to the health benefits. Unfortunately, a lot of these benefits are reduced during cooking with high moist, but is still stays a healthy product. However there are many different ways of preparing Sorghum. (1)

Uses of Sorghum grain

Sorghum is prepared by using methods such as steaming, boiling, baking or deep frying. It is used in fermented drinks like Kefir and some alcoholic beverages. You can eat it as a snack, your staple food or drink it as a beverage. The taste is very plain, so it can easily take up the flavour of a sauce or other foods. (4)

Try this recipe for a delicious Sorghum Tabbouleh Salad.

Why not?

In conclusion, much more research still should be done on sorghum, but there is definitely no reason to not give it a try. The health benefits are astonishing and it is perfect to assist with gluten intolerance.

References

Alavi, S. & Bean, S. R., 2010. Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins. Journal of food science. https://onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2010.01623.x

Hadebe, S. T., Modi, A. T. & Mabhaudhi, T., 2016. Drought Tolerance and Water Use of Cereal Crops: A Focus on Sorghum as a Food Security Crop in Sub‐Saharan Africa. Journal of Agronomy and crop Science. https://onlinelibrary.wiley.com/doi/abs/10.1111/jac.12191

Kumar, A. et al., 2011. Recent Advances in Sorghum Genetic Enhancement Research at ICRISAT. Amercan journal of plant Science, 2(4), pp. 589-600. http://oar.icrisat.org/3884/

Ramatoulaye, F. et al., 2016. Production and Use Sorghum: A Literature Review. Journal of Nutritional Health & Food Science . https://symbiosisonlinepublishing.com/nutritionalhealth-foodscience/nutritionalhealth-foodscience57.pdf

Leave a Reply