Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCED END USE QUALITY AND UTILIZATION OF SORGHUM GRAIN

Location: Grain Quality and Structure Research Unit

Title: Food Uses of Sorghum

Authors
item Schober, Tilman
item Bean, Scott

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 18, 2006
Publication Date: N/A

Technical Abstract: Sorghum is a drought resistant cereal grain grown primarily in the Central U.S. where it is mainly used as an animal feed. However, in parts of the world such as Africa and India, sorghum has been used for human consumption for thousands of years. A wide range of traditional food products have been made from sorghum including flat breads, porridges, and beverages. Traditional western products such as bread, cakes, cookies, and noodles can also be produced from sorghum. New food grade sorghum hybrids, those with a tan plant and white grain, provide a source of flour that does not produce odd colored or flavored products. Tannin containing sorghums may also be used to produce valuable products due to their high level of anti-oxidants. Sorghum human food products may be important in the celiac food markets, in whole grain foods, and in functional foods.

Last Modified: 9/21/2014
Footer Content Back to Top of Page