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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #191381
Title: FOOD USES OF SORGHUM

Author
item Schober, Tilman
item BEAN, SCOTT

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/18/2006
Publication Date: N/A
Citation: N/A

Interpretive Summary:

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.