Sorghum (Sorghum bicolor L. Moench) is one of the most widely grown crops in the region with the grain being important for food security and the stover increasingly used for livestock feed. Photo Credit: Shutterstock. The versatility of sorghum, combined with the fact that it is acceptable for people with wheat allergies to eat, makes it extremely important as a sta… Sorghum flour can be used for processing meat, in order to reduce production costs of products such as starches and cereal flour which are conventionally added. Furthermore, meeting or exceeding the recommended daily amounts of fiber intake helps to scrape off dangerous cholesterol (LDL) within the body, which helps to improve heart health and protect the body from conditions like atherosclerosis, heart attack, and stroke. Unfortunately, Sorghum is a grass and is known to produce an allergic reaction in some people. With adequate amounts of iron and copper in the system, red blood cell development is increased, thereby boosting blood circulation, stimulating cellular growth and repair, and boosting the energy levels in the body. Perhaps, sorghum may not be a very delicious food item in your meal but the health benefits of sorghum  make it indispensable in your regular diet. It constitutes the main food grain for over 750 million people who live in the semi-arid tropics of Africa, Asia, and Latin America. The Benefits of Sorghum. Safe for Sorghum is known as jowar in India. Images are provided by Shutterstock & our contributors. We think that the health benefits of sorghum grain, flour, recipes, meal will not disappoint you. Celiac Disease. Ginger also helps boost bone health, strengthen the immune system, and increase appetite. Niacin, also known as vitamin B3 is a key component in transforming food into usable energy and fuel for the body by breaking down and metabolizing nutrients into energy. Always use scissors or pruning shears to make clean cuts. Flip charts and markers. Today, more than 500 million people in more than 30 different countries rely on sorghum as a key part of their diet. It is an important food crop in Africa, Central America, and South Asia, and is the "fifth most important cereal crop grown in the world".. Use as fodder. Average rating 4.0 out of 5.0 based on 745 user(s). Sorghum is one of the best foods out there for dietary fiber. Sorghum is the 5th most important grain crop after wheat, maize, rice and barley. Furthermore, with the high content of certain minerals and vitamins, the only real danger is getting too much of a good thing, so eat sorghum in moderation and enjoy all of the wonderful health benefits! Sorghum helps improve gut health. Do you want the best of science-backed health & nutrition information in your inbox? Sorghum is the fifth most important cereal crop grown in the world and is used for food, fodder and production of alcoholic beverages. The health benefits of sorghum in relation to our digestive process are many. Sorghum, Sorghum bicolor(L) Moench, is the fifth most important cereal after rice, wheat, maize, and barley. Sorghum is a major staple food in Africa on account of its hardiness as a crop. Sorghum contains Vitamin B6 that is necessary for the production of a neurotransmitter in the body, called GABA (gamma-aminobutyric acid). Appreciate and understand improved production methods/practices to address constraints in sorghum production Duration: 1 hour Methodology: Plenary /resentation Discussion Brainstorming Materials required 1. Thus, diabetics won’t suffer as many plunges and spikes in their glucose levels. Sorghum is a non-GMO, gluten free, ancient grain that is most commonly used as feed for livestock but is also a popular food grain for people residing in Asia and Africa. Sorghum and its byproducts, including sorghum flour, have been determined to be a safe alternative grain for those with Celiac’s disease. by John Staughton (BASc, BFA) The earliest known record of sorghum comes from an archeological dig at Nabta Playa, near the Egyptian-Sudanese border, dated 8,000 B.C. The origin and early domestication of sorghum took place in Northeastern Africa. Globally, sorghum is the fifth most important cereal crop after rice, maize, wheat and barley  and its production is estimated to be 62.3 million tons from 42 million hectares of land . This study focused on the effect of germination on total phenolic content, in vitro and ex vivo antioxidant activity, and antihypertensive action of sorghum from Togo. It also offers various health benefits which include the ability to strengthen bone formation, charge and boost energy, develop red blood cells, and boost digestive health. 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