What is sorghum and how is it used in different areas of life

Sorghum is one of the most widespread grain crops. It is actively cultivated due to its wide range of uses and high content of nutrients. Sorghum is not yet grown as actively in Russia as in other countries, but its popularity is growing steadily. From the article you will find out what kind of culture it is, what the plant looks like, how it is useful and what is done with sorghum grain on an industrial scale and in everyday life.

What is sorghum

Sorghum was first cultivated in the 4th century BC in East Africa. Later the culture spread to the countries of Asia, Europe and America.

The plant has gained worldwide popularity due to its high resistance to hot and dry climates. Sorghum remains one of the most valuable foodstuffs and the main food source for the inhabitants of the African continent. This annual is one of the five most popular crops in the world.

Botanical description

Sorghum is a heat-loving, unpretentious plant. It tolerates drought well and can grow even on salty soils.

Reference! Sorghum is a spring crop. It is used in the food industry, for technical purposes, and for the production of animal feed.

The crop has high yields and minimal maintenance requirements. For a stable growing season, a temperature of + 25 ° C is sufficient, but even at low temperature indicators, constant growth is observed, albeit slow.

The plant develops on most known soil types, which allows grow in almost all countries of the world. Sorghum has strong immunity, is resistant to the most dangerous and common diseases of cereal crops, and tolerates dry weather very well.

Growing places

In Africa, sorghum is known as Sudanese grass - for the first time the plant began to be cultivated in the territory of modern Sudan and Ethiopia... Later, cereals were cultivated in other countries of the northeastern part of the continent.

Today this culture forms the basis of agriculture in these countries. In Europe, sorghum began to be grown in the 15th century, and two centuries later the plant was brought to America. Now the culture is widespread in such regions: the southern part of Europe, South and North America, South-West and Central Asia, Equatorial Africa, Australia, Ukraine and Moldova.

Appearance

Sudanese grass belongs to the genus of herbaceous plants of the bluegrass family, among which there can be annual and perennial varieties.

Features of the plant:

1. It has a developed root system, which accumulates maximum moisture during the period of active growth.
2. A cereal culture is capable of falling into a state of suspended animation when there is a lack of moisture or when the temperature rises to a critical level.
3. During suspended animation, sorghum stops growing for several months until the weather conditions improve.

Outwardly, the culture resembles a long shoot of corn with wide juicy leaves. At the end of this shoot, a panicle with seeds ripens. Its length is 15-35 cm, depending on growing conditions.

Specifications

Sorghum is considered a valuable agricultural crop not only because of its simplicity and high yield.This cereal has a high nutritional value - it contains B vitamins, trace elements (selenium, iron and zinc), tannins and macronutrients (calcium, phosphorus and magnesium).

100 g of cereal contains 68% carbohydrates, up to 15% crude protein, 3.3% fat percent. It is also worth mentioning the calorie content of sorghum: 339 kcal per 100 g of product.

Kinds

There are several varieties of sorghum. Each of them has found application in a specific area, although in terms of botanical characteristics and appearance, they differ little from each other.

Grain

Grown to obtain grain, which is used as a basis for the manufacture of feed mixtures for animals.

Reference! This culture is considered one of the most ancient, as it was used as food even before our era.

Recently, grain sorghum has been in demand among dieters. It is recommended to replace all wheat cereals with this cereal. Unlike wheat and other grains, sorghum is low in gluten and high in fiber, so it is recommended for diabetics and people with gluten intolerance.

Sugar

The crop got its name from the high sugar content of the stems. Sugar sorghum is used for making sweets and as a component of alcoholic beverages. The upper parts of the shoots are used for feeding animals.

Sugar sorghum has a high yield. It is used for the production of molasses, and the sugar obtained from this type of cereal has a lower cost than cane or beetroot.

This culture is considered waste-free:

1. The shoots left after the first processing to obtain molasses and sugar are used as animal feed.
2. Dry stems and roots are used instead of solid fuel.
3. Planting sorghum has a positive effect on soil conditions. The plant enriches the soil and draws out excess salts from it.

In addition, sugar sorghum is immune to most diseases, so pesticides are practically not used in its cultivation.

Herbaceous

The main application of grassy sorghum is in animal feeding. This plant has succulent leaves and shoots high in vitamins. Grains are also used to feed livestock. However, before dispensing, they must be soaked and crushed, since each grain is enclosed in a hard shell.

When using grain and stems as livestock feed, keep in mind that its share in the total diet should not exceed 35%. This is due to the high tannin content, which can impair the digestibility of other foods.

Technical

Commercial sorghum is also called broom sorghum, as it is grown for making brooms.

The technical variety of culture has its own characteristics:

1. The plant is extremely unpretentious and grows successfully even on poor soils and in arid climates.
2. Seeds obtained from panicles are used as feed for poultry.
3. Panicles and dried shoots are used not only for the production of brooms, but also as bedding and mulch.

Composition

Sorghum, in particular grain, is used not only in the agricultural sector, but also in the food industry. The popularity of the culture among adherents of a healthy lifestyle is explained by the rich composition and beneficial properties of the cereal.

KBZHU

Sorghum is considered a high-calorie product. 100 g of such cereals contains 339 kcal, and the bulk of them are carbohydrates.

The nutritional value of the cereal is as follows (data are given per 100 g):

• carbohydrates - 68.3 g;
• proteins - 11.3 g;
• fats - 3.3 g;
• water - 9.2 g;
• ash - 1.57 g.

The high carbohydrate content explains the high nutritional and energy value of the product. In addition, grains contain vitamin C, PP, almost the entire group B, folic acid, macro- and microelements.

Benefit and harm

Its high nutritional value and low gluten content make sorghum one of the healthiest foods in the world.

It is recommended for people with digestive system diseases, diabetes and rheumatism. Also, the grain is used for the prevention of heart attack and stroke.

Reference! There is another variety - lemon sorghum. The components of the grain of this culture have a beneficial effect on the condition of the skin, therefore it is often used in cosmetology.

The high content of folic acid makes grains useful for pregnant and lactating women, and the absence of gluten makes it possible to include grain in the diet of people with intolerance to it.

The potential harm to sorghum is due solely to individual intolerance and is expressed in various digestive disorders. If flatulence, constipation or diarrhea has not gone away after a few days, it is better to refuse the use of cereals.

Healing properties

The rich chemical composition and the presence of many useful elements made sorghum popular in traditional medicine in Asia.

This cereal has the following medicinal properties:

• accelerates the breakdown of fats, improves metabolism and appetite;
• accelerates protein synthesis and takes part in the synthesis of glucose, therefore sorghum is recommended to be included in the diet of diabetics;
• stimulates the production of hemoglobin;
• removes salts and toxins from the body;
• strengthens the heart muscle and improves brain activity.

How to choose

When choosing sorghum for food, keep in mind that herbaceous and industrial varieties are not suitable for this purpose - only grain or sugar ones.

When buying cereals, pay attention to the appearance of the grains. They must be completely dry and crumble easily. The color can range from light yellow to brown and even black.

Council. Sorghum porridge can have a bitter taste, so it is soaked overnight before cooking.

Application

Sorghum is not limited to agriculture and industry. This cereal is widely used in cooking, cosmetology and folk medicine in some countries.

In cooking

In the food industry, sorghum is considered a versatile product. After soaking, its taste becomes neutral.

Cooking uses depend on the variety of sorghum chosen:

1. Lemon has a pleasant citrus aroma, so it is used as a seasoning for meat, fish and vegetable dishes.
2. Sugar is used for the preparation of sweets and alcoholic beverages (beer, kvass and mead).
3. Grain is ground into flour, used to make cereals and soups.

In cosmetology

Sorghum juice and extract are used in cosmetology as an effective anti-aging agent. Grain-based products form an invisible film on the skin surface. It evens out the skin's relief, saturates it with useful substances and gives it a natural glow.

In folk medicine

The use of sorghum in folk medicine is explained by its rich chemical composition. The high content of vitamins, micro- and macroelements makes this plant an irreplaceable means of preventing serious diseases of the heart, blood vessels and the digestive tract.

To achieve a positive effect, simply include this cereal in your daily diet.

In agriculture

The widest field of application for sorghum is agricultural. Green leaves and shoots are used to feed livestock, and grains are used to feed poultry.

Sorghum can be dispensed not only fresh, but also dried. Silage is also prepared from it.

How to store sorghum

Sorghum grains do not require special storage conditions. It is enough to place them in a dry room with room temperature. Under such conditions, the grains retain their beneficial properties for two years. Cereal flour is stored for about a year.

Outcome

Sorghum is not yet the most popular crop in our country, but gradually it is becoming known for its versatility, unpretentiousness and benefits.The grain is used in the food industry, in agriculture, cosmetology and medicine.