How to cook sorghum recipes. Sorghum: a unique plant

Cultivation of sorghum (soriz, broom, panicle). Varieties, types, varieties. Application

What is sorghum. How it is applied. What are the main characteristics and features (10+)

Agrotechnics of sorghum - Varieties

Every year, summer temperatures rise higher and rainfall decreases rapidly. All these weather conditions negatively affect the quality and quantity of fodder crops. Therefore, farmers are now paying more attention to the cultivation of crops that easily tolerate high temperatures and do not require high soil moisture. One of these is the fodder crop sorghum - it is an excellent option for concentrated feed for livestock and poultry, horses, sheep and even pond fish.

The plant very easily adapts to growing conditions and is undemanding to the quality of the soil. Scientists have noticed an interesting behavior of sorghum, for example, in an unfavorable dry period, the plant seems to hibernate, its growth and development stops, but as soon as the bad weather recedes, the active life of the plant resumes.

Sorghum or soriz is a culture of arid and semi-arid regions. The lands of Northeast Africa, namely Sudan and plantations in Ethiopia, are considered the birthplace of sorghum.

Sorghum is an extraordinary plant. It belongs to the cereal family. Africa and India are considered its homeland, as this plant loves heat very much. For him, dry hot weather is even more preferable than a small shade. Due to the fact that sorghum can stay in the heat for a long time and without water, it is also affectionately nicknamed “camel”. In African countries, for the inhabitants, this plant was considered bread, since thanks to it, many inhabitants survived in arid regions. This plant has been known for a very long time. But it was "forgotten". In Russia and Ukraine, this plant began to be grown relatively recently, and even then, mainly in the southern regions.

Types and varieties of plants

Sorghum has many varieties. Therefore, we decided to divide the varieties of this cereal into groups. These are lemon, broom, sugar, grain sorghum. Depending on the species, sorghum can be either annual or perennial. All these types of sorghum are different from each other and have different purposes.

Lemongrass is a perennial plant. Malaysia is considered to be its homeland. However, this variety has received more use in India. The name itself speaks for itself. This type of sorghum has the smell and taste of lemon. He found his application in cosmetics, perfume industry, medicine. It is also used as an additive in food, and essential oils are also made from it. In appearance, the plant resembles a reed. In height, this type of sargo can reach 3 meters. The stem of the plant is hard, which is why it does not spread along the ground, but grows like a tree. The leaves themselves are hard. Usually they are not used in the food industry. But on the other hand, the core hidden under this stem is very soft. For her, and there was an application as flavored food additives both fresh and dry. Like lemon, this type of sorghum can be added to marinades, pickles, tea, used for colds, used for cosmetic procedures.

Sooner or later, we all pick up such a thing as a broom. No vacuum cleaner can replace this thing. But never wondered what it was made of. It turns out that it is made from one of the varieties of sorghum - broom. It is used mainly for technical purposes - they make brooms, brooms, brushes, wicker baskets, etc. The leaves and stems of this type of sorghum are good animal feed, which is obtained after grinding. This type of sorghum has gained great popularity in the Donetsk lands, where the most favorable conditions contribute to its cultivation. Like other types of sorghum, its sowing takes place at a temperature of at least 20 degrees. Broom sorghum can be used in a summer cottage as a "temporary fence".

Sugar sorghum is a product that can compete with sugar beets. It is used as a substitute for our main product - sugar. It is this type of sorghum that contains the highest percentage of sucrose. Thanks to this, sugar sorghum has found application in the food industry for the manufacture of syrups, sugar, alcohol, jam, marmalade and other confectionery products. The harvest of this species reaches from one hectare to 30 tons. Sugar sorghum is also used as animal feed. According to the content of nutrients, it can be compared with corn.

Another variety of sorghum is grain. It has gained great popularity in agriculture, animal husbandry, poultry farming as a product containing a large amount of protein, fiber, amino acids, vitamins A and B, tannins. Grain sorghum is used for the production of starch, flour, alcohol, alcohol-containing products. Starch, obtained from grain sorghum, is used not only in cooking. He found his application in industry in the manufacture of paper and various types of fabrics. Grain sorghum also includes Sudanese grass. Plants of this species are considered undersized - reach up to 1.5 meters in height.

Culture is represented by the following most famous species:

• sorghum
• dzhugara
• durra
• kaoliang
• sorghum kaffir
• sorghum tailed
• dohna (grain sorghum)
• sugar sorghum
• coronal (paniculate) sorghum
• Sudan grass.

Depending on the shape of the panicle, sorghum is classified into two types:

• spreading
• lumpy

According to the principle of using the crop in the economy, the plant is classified as follows:

• grain sorghum is cultivated for the production of flour and cereals;
• sugar sorghum is used in the preparation of sugar syrups for confectionery;
• coronal sorghum has tough branches that serve as excellent material for brooms and wickerwork;
• herbal sorghum is fed to pets;
• lemon sorghum is a seasoning for dishes in Asia and Africa.

In our country, the most popular grain sorghum, which is mainly used as animal feed.

General characteristics of culture

The plant easily survives drought due to a highly branched, fibrous root system. The root reaches 2 meters, and side shoots - up to 60-90 cm, so the plant can feed on deep groundwater. The stem of the plant can grow up to 7 meters in height (tropical species). The grain variety is characterized by a dry stem when ripe, while the sugar variety, on the contrary, is juicy. Grain sorghum develops several stems at the same time. The leaf of the plant is lanceolate in shape with sharp edges. The inflorescence of the plant is a panicle 6 to 10 cm long. Sorghum grain is very small, so 1000 pieces are only 20-35 grams of weight.

The foliage and stem of the plant are also adapted to the burning heat of the sun, as they are completely covered with a wax coating. This "protective agent" saves water. The fruits of the plant are represented by grains of round, ovoid and oblong shape. Depending on the variety, the grains differ in color: white, red, brown or brown. Also, sorghum grain is classified into filmy and naked.

Soriz is a heat-loving plant, so late spring frosts can be detrimental to crops. At a temperature of 10-12 degrees Celsius, sorghum seeds begin to actively germinate. But the temperature of 40-45 degrees Celsius absolutely does not affect the growth of the crop, so dry winds and air drought are not terrible for sorghum.

What is useful plant grain for agriculture

Sorghum grain consists of:

• 80% from starch;
• 15% from protein;
• 5% fat.

In terms of nutritional value, sorghum grain is practically not inferior to corn, and many types of domestic animals willingly eat it. So, greens can be fed to dairy pigs, but not more than 60 kg per day due to the presence of hydrocyanic acid. It is very good to give sorghum grain to chickens and adult hens, since amino acids and trace elements, together with proteins and carbohydrates, contribute to the rapid growth and weight gain in chickens, and also increase egg production in adults. Fish species such as carp, crucian carp or silver carp are also not averse to tasting sorghum food. Feeding sorghum fish gives an increase in the live weight of fish up to 34%.

A little-known crop, sorghum, has gained its rightful place among agricultural crops over the past ten years. Culture in the process of selection has absorbed many useful substances. Sorghum retains its usefulness potential due to its unpretentiousness and high yields. The plant is actively used by both large agro-industrial enterprises and small farms in crop rotation and to meet fodder needs.

Sorghum is a plant with great potential

Sorghum is an annual spring crop. The plant belongs to the cereal families, and has been grown since the dawn of agriculture. The wide popularity of cereals is due to unpretentiousness to places of growth, high viability, low maintenance requirements and high yields. In world production, sorghum ranks fifth among agricultural crops.

For a normal vegetative process, sorghum only needs a temperature above 25 degrees. The further development and growth of sorghum rests on the temperature, since the plant rather capriciously reacts to low indicators outside the window. Despite this, sorghum is remarkably resistant to drought and disease. It does not shun poor soils and grows in almost any soil.

Sorghum grains are widely used for the preparation of highly nutritious feed mixtures, as well as the main source of nutrition for animals. This undersized cereal crop is one of the most ancient agricultural plants. There are several varieties of grain sorghum: Guinea, kaffir, Negro and grain.

Grain sorghum has gained great popularity among people who monitor their weight, nutritionists, in turn, recommend replacing wheat groats with sorghum groats. It's all about a special protein, it is found in wheat, and has a high histamine activity, is easily digested, being converted into body fat. Sorghum, on the other hand, contains a small amount of gluten and a large amount of fiber. Sorghum is a dietary product and has a low glycemic index. Therefore, it is suitable for the diet of diabetics and people on a gluten-free diet.

sugar sorghum

This type of sorghum got its name due to the high level of sugar in the stems. This type of sorghum, due to its "sweet" features, is used to make alcohol and various sweets. The tops of the plant are also fed to animals. Sweet sorghum produces high yields and is used to produce molasses. And the low cost of sugar obtained from sorghum, in comparison with cane and beet sugar, brings sorghum to a competitive position.

Since sorghum is immune to most cereal diseases, less pesticides are used in its cultivation. The widespread use of sorghum as animal feed, in the form of silage and hay, after the primary processing of the stems to obtain molasses and sugar, makes the culture waste-free. Sugar sorghum is also used as a solid fuel. The plant is able to have a beneficial effect on the soil, enriching it, exerting a phytomeliorative effect and drawing excess salt from the soil.

grassy sorghum

The direct purpose of grassy sorghum is a fodder base for large and small livestock. Forage sorghum is a juicy green, rich in vitamins. The grain of sorghum is enclosed in a hard shell, so before feeding, the cereal must be steamed or crushed. In order for the feed ration to be balanced, the content of grassy sorghum should not exceed 35% of the total consumption of animals, the reason is the high content of tannin in grains, which impairs the digestibility of the consumed feed.

technical sorghum

Technical sorghum, or broom sorghum, is grown to produce panicles. The plant is unpretentious. Grows in dry weather, even on poor soils. Technical sorghum seeds can be fed to poultry. But panicles and dried sorghum shoots can be used for weaving all sorts of gizmos, as mulch, animal bedding and making brooms and paper.

Varieties of high-yielding sorghum. Sorghum seeds their classification

Sorghum seeds are classified according to shape, color, size. Sorghum grains have different colors, they can be red, white, black, brown, orange. In shape, sorghum seeds vary in oval, barrel-shaped, ovoid, elongated and rounded. They are large, medium and small in size. Sorghum seeds are also classified into membranous and naked.

In our country, the culture of sorghum is represented by two main types: ordinary sorghum (used for fodder and food needs) and Sudanese grass (a plant for livestock feed).

Early maturing and high-yielding varieties of grain sorghum, which arouse a certain interest among farmers, can be called varieties: kaoliang and dzhugara.

The hybrid variety of sorghum "Bianca" has gained great popularity in the market. High-yielding and unpretentious, contains low tannin levels, is resistant to early lodging, due to the low growth of the plant and the high location of the lower tier of foliage, harvesting can be done by a simple mowing method and excess moisture of sorghum grain is avoided.

The variety of grain sorghum "Slavyanskoe Pole" is a hybrid of breeders, bred specifically for feeding cattle, due to its high nutritional value increases the weight gain of animals.

The hybrid variety "Slavyanskoe Pole 207" has found its application in pig farms and poultry farms, due to the low content of tannin and a highly nutritious, vitamin-containing composition, it increases the egg production of chickens and helps in the weight gain of pigs. The hybrid culture has no competitors among sorghum in terms of the content of amino acids and trace elements, lysine and carnitine in grains.

The hybrid of sugar sorghum "Slavyanskoe Pole 600" is valuable due to the high level of sugar in the stem of the plant and makes up 25%. And since all hybrids boast a low level of tannin, it is ideal for fattening farm animals. With an average seeding rate, it gives a high yield of green mass, even in drought.

Sudanese hybrids of sorghum "Novator 151", "Sordan" "Nadezhny" have earned attention among farmers with a high yield. The plant is grown for hay and animal feed.

Growing technologies, sowing sorghum and its place in crop rotation

Sorghum is not demanding on the soil, any soil is suitable. But in order for the plant to give a high yield, it is necessary to carry out a number of agrotechnical measures: to exterminate pests and weeds, the area under crops must be even and clean, moderately moistened. Loose, soils with good air permeability are considered the most suitable. Plowing is harrowed in advance. The most suitable sowing dates are from the second half of April to May, the soil at this time is quite warm, and sorghum loves warmth.

In order for sorghum seeds to give friendly shoots, the seeding should not be carried out deep. In turn, excessively small seed placement can lead to complete drying of the sorghum grain and simply not sprout. The optimal depth for sowing sorghum is 5 cm.

Fertilize crops with phosphorus, potassium and nitrogen. Nitrogen is an important component in the process of intensive formation of sorghum foliage. Phosphate fertilizers are used in the form of irrigation, this is an economical way to saturate the plant with the necessary element. Sweet sorghum needs potassium to help the plant store sugar. The sorghum yield depends on the right approach to the fertilization process. When the seedlings are friendly and frequent, there is often a shortage of fertilizers, for this, mineral substances of 30-40 kg / ha are introduced into the soil, in other cases, sorghum is able to provide itself with everything necessary on its own.

The introduction of phosphorus-potassium fertilizers and nitrogen should not be done on the same day, this can negatively affect the germination of sorghum.
It is better to apply phosphorus-potassium fertilizers in advance, before sowing, and nitrogen fertilizers during the growing season of the plant, to increase the green mass. Sorghum will not refuse organic fertilizers either, add manure to the soil in the fall and plow, and you can sow in the spring.

The culture is not whimsical for watering. Sorghum seeds are able to endure drought for a long time, falling into hibernation, and then resume the growth process again.

Useful properties of sorghum and the role in the food industry

The beneficial properties of sorghum can be explained by its chemical composition. Sorghum is a source of complete nutrition. Decoctions of lemon sorghum have a powerful antioxidant effect on the body, due to the high level of carnitine, sorghum promotes weight loss, low glycemic index makes sorghum accessible to diabetics. Decoctions of sorghum remove salt, strengthen the immune system, and have a local antiseptic property.

Daily consumption of sorghum helps to stabilize blood sugar and increase hemoglobin.

The use of cereals from white and black sorghum helps to normalize digestion. Due to the high content of folic acid and thiamine, sorghum helps to keep the skin in good shape. And athletes, including bread sorghum in their diet, build muscle mass. Sorghum is used industrially for the production of starch, flour and cereals. For baking sorghum flour, it is mixed with wheat flour.

Sorghum harvest

It is not worth delaying the harvesting of sorghum, complete shedding will not occur, but sorghum seeds can draw moisture into themselves, which will require additional costs for drying. Harvesting is carried out by combines at low drum speeds. In the process of harvesting, you can also use sorghum harvesters. Grassy sorghum is harvested by mowing, before the appearance of formed panicles, otherwise the greens will be stale.

The most favorable conditions for harvesting for silage are the conditions under which the ripeness of the grain enters the wax phase. At the beginning of harvesting, unripe grain has a high moisture content, and greens are suitable for silage. Therefore, after harvesting, sorghum seeds are placed in a dryer, and the greens are used for fodder.

Technical sorghum is harvested manually or with special combines.

Sorghum as fuel, myth or reality?

Despite its vegetable origin, sorghum can serve as a source of fuel. Sugar sorghum is used to produce biofuels. From sugar sorghum, bioethanol and biogas are obtained in the process of technical production. Sorghum is also pressed into briquettes to produce solid fuel. The undoubted advantages of sorghum for fuel production, bioenergetics consider unpretentiousness in care, high plant yields, stable resistance to pests and diseases, besides, sorghum is not demanding on the soil and can tolerate droughts. Growing sorghum does not require huge costs, and pays off with its wastelessness. Until now, corn has been considered the main unit of biofuel. But as a result of numerous studies of foreign experts in the field of bioenergy, they came to the conclusion that it is much more profitable to use sorghum for fuel production, due to the low cost of cultivation in general. Sorghum has long won a niche in agriculture and has recently been rapidly gaining momentum in popularity, it is not for nothing that sorghum is called the camel of the plant world, this crop is hard to beat in terms of durability and productivity.

Kirill Sysoev

Calloused hands do not know boredom!

Content

Few people know the sorghum plant, but this crop has been used by man for many millennia in many industries: industry, cooking, medicine, and is widely used in agriculture. Once upon a time, China, India, Africa, cereals were used in the manufacture of flour for baking cakes. Recently, the plant has not been so common, although almost 70 million tons of it are grown annually around the world.

Sorghum - what is it

Kaoliang (humai) or sorghum is an annual and perennial herbaceous spring crop that belongs to the grass or bluegrass family. Translated from the Latin word "Sorgus" means "to rise". In terms of production scale, cereal is in fifth place, which is explained by high yields, productivity, and resistance to weather conditions. The variety is unpretentious, growing a crop does not require the use of special equipment and machinery.

Places of growth

Sorghum is considered to be native to East Africa. There it began to be grown from the 4th century BC. Today, there are approximately 70 species of this plant, which are cultivated in the southwestern part of Asia, Equatorial and South Africa, the southern part of the European continent, and Australia. Kaolian also grows in Moldova, the steppe zone of Ukraine, and the southern part of Russia.

Energy value and composition

The plant is a natural antioxidant. Kaoliang contains more protein than corn, but lacks the amino acid lysine. 100 grams of sorghum grain contains 339 kcal. Sorghum grain has the following nutritional value:

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

The table shows the content of the main vitamins and minerals per 100 g of seed:

Beneficial features

The composition of trace elements and vitamins of sorghum determines its characteristics and medicinal properties. The plant is capable of:

• strengthen the muscles of the heart;
• stimulate appetite;
• improve brain activity;
• break down fats, activate the metabolic processes of the body;
• accelerate protein synthesis;
• remove salt from the body;
• stimulate the production of hemoglobin.

Gaoliang is often used for various gastrointestinal diseases, rheumatism, and for the prevention of strokes and heart attacks. Grain, due to the content of folic acid in it, is very useful for pregnant women, nursing mothers. Lemongrass tightens the skin, makes it fresh and elastic, so the plant is often used in the manufacture of anti-aging cosmetics.

The content of proteins and carbohydrates makes the plant nutritious, thiamine tones the muscles, stimulates the secretion of the stomach, and has a beneficial effect on the higher nervous activity of the body. Antioxidants, which the grain has in large quantities, protect the human body, prevent premature aging, inflammation. Vitamins regulate metabolism, break down fats. The product is suitable for use by diabetics, skin diseases, nervous disorders.

• potassium regulates pressure, acid, water, electrolyte balance;
• vitamin B1 provides the body with energy, promotes metabolism, improves the functioning of the digestive, nervous, and cardiovascular systems.
• phosphorus is involved in many physiological processes;
• vitamin PP is involved in the restoration and normalization of the skin condition, improves the functioning of the gastrointestinal tract, the nervous system;
• iron prevents anemia, atony of skeletal muscles, atrophic gastritis

Classification

There are about 70 cultivated and 24 wild varieties of sorghum. Depending on the scope of use, there is grain sorghum, sugar, lemon, broom, grassy. All varieties are very productive, but in the first places in terms of fertility: "Durra", "Kaoliang", "Dzhugara". Several hybrids have been bred that give no less yield. These are: "Quartz", "Titan", "Emerald", "Eritrea". There are 4 main groups of sorghum:

1. sugar;
2. lemon;
3. technical or broom;
4. grassy.

There are several types of sorghum. There are 8 of them in total, some of them have their own subspecies. There is sorghum:

• guinean grain;
• kaffir;
• negro;
• bread (Ethiopian, Nubian, Arabic);
• Chinese (gaolian ordinary and waxy);
• sugar;
• herbaceous or Sudan grass;
• technical (East Eurasian and West Eurasian).

The stalk of sweet sorghum contains approximately 20% sugar. The highest concentration of carbohydrates occurs immediately after the flowering of the plant. It is used in the manufacture of jam, honey, sweets, alcohol, vitamins, food additives. Sugar made from humai can be consumed by people with diabetes. The cost of this substance is lower than that of cane or beet. The culture is able to give a good harvest in drought, high temperatures, on infertile soils. The plant is resistant to diseases and pests, so less pesticides are used in cultivation.

The culture is indispensable when it is necessary to restore the fertility of dry, depleted soil. Grain antioxidants are able to remove all toxic substances from the earth, it is replenished with useful minerals. After such treatment, sowing other crops, their growth will be productive. Sweet sorghum is increasingly used in the field of bioenergy for the production of bioethanol, biogas, and solid fuels. In China, this crop is one of the main ones in the production of biofuels.

Lemon gumay is easily recognizable by its pronounced lemon flavor. This feature of the plant allows it to be used by perfumers and culinary specialists. The plant is used dried and fresh. For cooking, it is pulp, onion and stem, juice, perfumery uses essential oils. As a spice, the culture is suitable for meat and fish dishes, vegetable soups and salads. Especially often it is used for making marinades, brewing tea.

Lemon sorghum copes well with seborrhea, strengthens hair, prevents baldness. Kaoliang essential oil is effective in tsetse and mosquito bites, it is antibacterial, antiseptic, antipyretic, which is proved by its widespread use by medical workers in India, China, and Vietnam. The plant is often used in the treatment of infectious diseases.

Technical or broom sorghum is grown in household plots. The plant does not require serious care, the land can be cultivated in the usual way. Technical kaoliang is distinguished by color, shape of panicles, which are used to make brooms. Red varieties are valued less because they have hard, stiff branches. The most valuable varieties with elastic, even, equal in length, dense panicles at the ends. In addition to brooms, the plant is suitable for making wicker things, paper. Growing a broom variety can be a good start for your own business.

Grassy sorghum is widely used for fodder purposes. The sugar variety is indispensable as livestock feed. Hay and silage produced from this variety have many nutrients. In animal husbandry, the best feed for livestock is a mixture of sorghum and corn. The plant is used for land irrigation, crop rotation, has a phytomeliorative effect on the soil, and is able to remove salt from the soil.

plant application

Sorghum is a real storehouse of vitamins and useful elements, so the culture is in great demand. From kaoliang get:

• silage;
• soil fertilizers;
• essential oils;
• starch - used in the mining, food, paper, textile, medical sectors;
• flour - used for food purposes in baking, cooking cereals;
• cereals;
• seasonings for dishes, etc.

In cooking

Due to the thick and bitter-tasting peel, it is difficult to use the plant in cooking, but possible. Sugar is used for food (for making sweets, pastries, honey, alcohol), lemon (seasoning for many dishes, drinks, teas), grain sorghum (cereals, side dishes are prepared from cereals, flour is used for baking bread, flat cakes, cooking couscous ).

Depending on the type of gumay, it is recommended to use it as an ingredient or a separate dish. For example:

• as part of rice dishes, the taste is more refined, bright;
• as the main side dish is an alternative to buckwheat, oatmeal, rice;
• as a component of separate cold appetizers, many salads;
• in the manufacture of muffins;
• prepare syrups, creams for baking based on lemon varieties.

Lemongrass is versatile. To get a drink, the stems are poured with boiling water and infused for about ten minutes. The drink lowers the temperature, tones the body. Lemon kaoliang is a frequent ingredient in the cuisines of different nations:

• Asian - used as a seasoning in fresh, boiled form;
• Thai - as a side dish and seasoning for soups, sauces, pastes;
• Vietnamese - for making fondue.

The grain type of grass is processed into flour for baking. Since the resulting product does not contain gluten, it should be mixed with wheat flour when kneading the dough. In its pure form, such flour can be added when cooking soups, gravy. Porridges made from grains of Sudanese grass give a long feeling of fullness. Mushrooms, citrus fruits, fresh vegetables go well with them.

In agriculture

In terms of its nutritional properties, sorghum is not inferior to maize, therefore, in agriculture, the plant is used as animal feed. The plant is fed by suckling pigs, hens and chickens. The amino acids, proteins, carbohydrates included in the composition contribute to the rapid growth and weight gain of livestock and poultry, but the dosage must be observed - no more than 30% of the total feed. The culture is often fed to fish, which gives an increase in fat mass by 34%.

Hazardous Properties

Kaoliang cereal has a unique chemical composition, but there are substances that can impair the bioavailability of its own minerals. Most inhibitors are contained in the shell of the grain. Therefore, before use, it is recommended to soak sorghum in water acidified with lemon juice or vinegar. A large amount of fiber can cause constipation. It is not recommended to use cereal for flatulence. In other cases, harm from the culture is possible only with individual intolerance to the product.

Video

Sorghum is a promising crop that can withstand drought without harm to the crop. Grain sorghum contains a large amount of nutrients that help maintain the health of the body, and fodder varieties are indispensable in animal husbandry. How to grow sorghum is useful for farmers who are interested in this crop.

What is sorghum, not all the inhabitants of Russia know, but this cereal is grown only in a few regions. This herbaceous plant is native to Equatorial Africa and belongs to the Cereal family. There are about 30 types of sorghum, which are grown as bread, industrial and fodder crops.

Brooms are made from sorghum. Outwardly, its stems are similar to corn, only without heads. The panicle with seeds resembles millet, and the grain is edible. Sugar sorghum stalks are used to make a sweet syrup for baking. There are modern hybrids whose stems reach 4 meters in height (Purumbeni).

The plant is drought-resistant and easily adapts to any soil. The optimum air temperature for seed germination is +20°C. Spring frosts can destroy seedlings, so you can not rush with the timing of sowing.

A feature of the plant is slow growth at the beginning of development and its complete stop under adverse conditions.

In Russia, cereal is grown in the southern regions - Samara, Saratov, Rostov, Volgograd. Frosts in the spring can lead to the destruction of crops. Sorghum has a long growing season (80-140 days), and in the north it does not have time to mature. The culture is sown in fields where barley, wheat, legumes and potatoes used to grow.

Calorie content and chemical composition

The most nutritious grain varieties of sorghum. In Russia, they are grown only in the Saratov region, because in other regions the cereal does not ripen. 100 g of dry grains contain 323 kcal (about three times less in boiled grains).

The chemical composition of cereal:

• proteins - 10%;
• fats - 4%;
• carbohydrates - 60%;
• dietary fiber - 3.5%;
• water - 13.5%;
• B vitamins, biotin;
• mineral salts K, Ca, Si, Mg, Na, Ph, Fe, Co, Mn, Cu, Zn.

Some varieties of sorghum have a tough, bitter skin that must be removed before cooking. This reduces the content of useful vitamins and minerals in the grain.

Grains, starch and flour are made from sorghum. Before cooking porridge, the cereal is soaked and washed. Sorghum flour does not contain gluten, so it is mixed with wheat flour to make soft bread.

Description and types of plants

Sorghum is a heat-loving crop, it easily adapts to various soils and tolerates drought well. The stem of the plant has a height of 50 cm to 7 meters in some tropical species.

Inside the sorghum stem is filled with loose plant tissue - parenchyma.

Varieties of sweet sorghum retain the juiciness of the stem at the stage of grain ripening. They are suitable for making sweet syrup.

Sorghum root can grow to a depth of 2.5 meters, providing the plant with the necessary moisture and nutrients. The leaves of the plant are lanceolate, with sharp edges. It takes about 4 months from sowing to harvest.

Diverse types of sorghum crops are divided into 4 large groups depending on economic use:

• grain sorghum;
• sugar sorghum;
• grassy sorghum;
• technical or broom sorghum;
• lemon sorghum.

However, such a classification, proposed in the post-Soviet space in the middle of the last century, is not the only one possible.

Useful properties of sorghum

Sorghum grain has a unique chemical composition, it contains a lot of mineral salts, vitamins, polyphenolic compounds, unsaturated and saturated acids.

Lemongrass contains citral, which gives it a pleasant citrus flavor. The crushed stems of the plant are used in cooking as an exquisite spice.

Sorghum is a good antioxidant. The polyphenolic compounds included in its composition strengthen the immune system, protect against adverse factors. But cereals also have a drawback - it is poorly digested. Sorghum contains a special protein, kafirin, which is not well absorbed in the body.

Growing sorghum

Growing cereals begins with preparing the soil and seeds for planting.

1. Plow plowing is carried out to preserve moisture in the soil. When weed shoots appear, cultivation is done.
2. The second cultivation is done on the day of sowing sorghum to a depth of 5 cm, then rolling is carried out using a ringed roller.
3. The grain is divided into fractions, as this affects germination.
4. 2 months before the start of sowing, the seeds are treated to destroy pests and microflora, which can reduce the number of seedlings.

Sowing time depends on weather conditions and characteristics of the variety; grain is sown manually or using special equipment. The seedling emergence rate depends on the soil temperature: at +14°C they will germinate on the 10th day, and at +28°C on the 5th day.

Further care consists in the fight against weeds, pests and diseases. Processing with mounted cultivators begins when shoots appear, adhering to the width of the protective zone of 12 cm.

The culture has strong immunity, but young crops need to be carefully examined in order to notice the onset of the disease in time and eliminate it.

The main diseases of sorghum include:

• root and stem rot;
• smut;
• fusarium and alternariosis;
• rust.

Sorghum pests:

• cereal flies;
• meadow moth;
• wireworms;
• grass aphid;
• owl caterpillars.

Green mass for livestock feed is mowed from mid-July to the end of August. To collect more crops, the seeds are sown in several visits with an interval of 10 days.

Brooms are made from ripe panicles of technical sorghum, after drying them in a dry room for about a month.

Sorghum is harvested for grain after full ripening, and harvested for silage - at the onset of milky-wax ripeness.

Sorghum, or Sudanese grass, is an ancient cereal native to Africa that is considered a safer, gluten-free alternative to wheat and other cereals. Laboratory studies confirm that sorghum is gluten-free, making it safe for people with celiac disease. In addition, the grain contains many useful components for humans.

general characteristics

It is believed that for the first time the peoples who inhabited southern Egypt began to grow this culture about 8 thousand years ago. On the territory of Africa and Australia, archaeologists find fossilized remains of sorghum, which are approximately 5 thousand years old. This herb has also been cultivated since ancient times in India and China.

Today, sorghum is grown all over the world, but most often this cereal appears on the tables of residents of Indonesia, Africa and South America. This grass tolerates drought and high temperatures very well, so it is often grown in the driest regions where other grains do not grow.

Sorghum is a tall grass with a strong stem and flat, narrow bright green leaves with pointed ends. During dry periods, they curl up. Thus, the plant is protected from excessive moisture loss. In addition, the layer of wax covering the greens also serves as an excellent protection against moisture loss. Mature plants can reach almost 2 meters in height, but cultivated varieties usually do not exceed 1.5 meters (they are easier to harvest). This grass has a well-developed root system, which ensures the rapid absorption of nutrients from the soil.

During the flowering period, bisexual flowers appear on the grass, collected in erect panicle inflorescences. Sorghum seeds are round or oval, very reminiscent of millet. In one panicle there can be from 800 to 3000 grains. In different varieties (and there are more than 30 of them), the grains may differ in color (there are white, yellow, pink, purple, red or brown). Some of the varieties are grown as fodder, others as a food source, and others as a technical plant. All varieties of sorghum are usually classified into 4 groups. Cereal varieties are used for the production of flour and starch. Grasslands serve as raw material for hay and silage. Sweet sorghum is useful as a source of syrup and biofuel, and the technical variety of the plant is known for the brooms made from it.

Nutritional characteristic

Sorghum grains are a rich source of carbohydrates, proteins and minerals, in particular such important for humans as iron, potassium and calcium. But at the same time, they are gluten-free, making them ideal for people with celiac disease (a disease in which people cannot eat wheat and other gluten-containing foods).

Scientific research indicates that sorghum has a high nutritional value. These grains contain a large amount of unsaturated fats, fiber, B vitamins. In addition, scientists say that this product has more antioxidants than blueberries and pomegranates. This crop is surprisingly rich in phenolic compounds and anthocyanins, which are known to reduce inflammation and protect against free radicals.

The zinc and magnesium contained in the grains make the product useful in maintaining the healthy functionality of the nervous system. In addition, do not forget that magnesium contributes to a better absorption of calcium, which is important for bone tissue (in particular, to prevent osteoporosis and arthritis). And thanks to a wide range of B vitamins, sorghum is considered a food that is good for eye health (in particular, for the prevention of glaucoma and cataracts). And small reserves of vitamin C were found in this grain. This means that although porridge is not suitable as the main source of ascorbic acid, it is quite suitable as an additional one.

Health Benefits

Recent studies indicate that the human body digests sorghum much more easily than most other more popular cereals. Today, these grains occupy the 5th position in the ranking of popular cereals, behind wheat, corn, rice and barley. Although, if we talk, for example, about the USA, then in this country sorghum is grown in huge quantities (more Americans cultivate only wheat and corn). This is because sorghum is cheaper and easier to grow, and less demanding than wheat.

Gluten Free

Gluten (or gluten) is a protein found in grains such as wheat, barley, and rye. Thanks to gluten, the flour from these grains gives the dough a special texture that is most suitable for bread and pasta. But gluten can cause inflammatory reactions in people with celiac disease or gluten sensitivity. The seriousness of this disease is indicated by the fact that it can cause pain in the joints, as well as serious disorders of the intestines. Today, the only way to avoid the dangerous consequences of gluten intolerance is to completely abandon gluten.

Italian scientists conducted a serious analysis of different varieties of cereals and determined that sorghum does not contain gluten. So, this product is completely safe for people with celiac disease.

Source of fiber

One of the biggest benefits of eating whole grains is their high fiber content. What can not be said about refined grain. Sorghum does not have an inedible shell like many other cereals, so these seeds are eaten whole. And this says that in any case, sorghum is a real storehouse of fiber. Fiber-rich foods are important for the digestive system. Such food supports a healthy hormonal background, prevents cardiovascular diseases. In addition, fiber-rich foods have a lower glycemic index, making them beneficial for people with diabetes.

Each 100 g of sorghum contains approximately 7 g of dietary fiber, mostly insoluble. But besides it, beta-glucan, known for its prebiotic properties and ability to lower cholesterol, was found in the grains. In other words, beta-glucan enhances the beneficial effects of fiber.

In addition, studies show that the consumption of whole grains reduces mortality from cardiovascular diseases, and also reduces the amount of cholesterol in the blood, promotes proper blood clotting.

Antioxidant food

Sorghum contains many beneficial phytochemicals that act as antioxidants in the body. This cereal is considered one of the best sources of tannins, phenolic acids, anthocyanins, phytosterols. Many of them are present in grains in an amount exceeding the content in berries and fruits.

Antioxidants are useful for humans as substances that slow down the aging process. Increasingly, science is showing that antioxidant-rich foods are important in preventing cardiovascular disease, cancer, type 2 diabetes, and certain neurological diseases.

The polyphenolic substances contained in this grain are useful for strengthening the immune system, and also effectively protect the body from the harmful effects of tobacco and alcohol.

Improves the functioning of the digestive system

As already mentioned, sorghum supplies the body with large portions of fiber. And this ingredient is essential for the proper functioning of the digestive system. It is fiber that is called the best medicine for constipation. In addition, do not forget that dietary fiber helps regulate cholesterol levels, prevent the formation of kidney and gallstones, and are also useful as a prophylaxis for hemorrhoids and diverticulitis.

Prevents cancer

Several phytochemical components of sorghum have been laboratory proven to inhibit the growth of cancer cells, especially in the case of skin or gastrointestinal malignancies. Long-term studies have confirmed the benefits of sorghum in reducing the incidence of esophageal cancer. Observations were made all over the world, including some countries in Africa, Russia, India, China and Iran.

In sorghum grains, scientists have found the chemical compound 3-Deoxyanthoxyanin, which has anti-cancer properties. By the way, studies have shown that the amount of this substance in different varieties of crops is not the same: the darker the grains, the more useful anti-cancer substances they contain.

Helpful for people with diabetes and obesity

Sorghum is a source of complex carbohydrates that are absorbed by the body more slowly, which means they do not cause sharp spikes in blood glucose.

That is, the influx of energy against the background of the consumption of dishes from this grain is slower and more measured. That is why sorghum is recommended for people who want to lose weight, and it is also advised to include people with diabetes in the diet. In particular, this grain is a dietary alternative to pasta or rice. But you should not abuse porridge either.

Possible side effects

Like most cereals, sorghum contains some substances that impair the bioavailability of the minerals it contains. These inhibitors are concentrated mainly in the outer shell of the grains. But the good news is that soaking sorghum in slightly acidic water (lemon juice or apple cider vinegar) will help neutralize these dangerous substances.

Another caveat is related to the high fiber content of the product. Drinking plenty of fluids is important to prevent constipation when eating high fiber. In addition, fiber is contraindicated in exacerbations of gastrointestinal diseases.

If you are going to try sorghum for the first time in your life, then it is advisable to start with a small portion of the product and allow the body to get used to the novelty. Only then can you include grain in the diet on an ongoing basis.

What is sorghum good for?

In the diet of people, certain varieties of sorghum fall into the form of whole grains or crushed into flour. Also, some varieties of culture are used as feed for livestock and birds. But the benefits of the plant do not end there. A red pigment extracted from a plant in Africa is still used to dye leather. Strong stalks of sorghum are suitable for making baskets, and brooms, brooms, fabrics and paper are made from the technical variety. Also, this grass serves as a raw material for the production of ethanol, which is then used as a biofuel. And in cosmetology, crushed grains are added to a mixture of body scrubs and skin masks. Plant extract is included in skin care products as a component that promotes rejuvenation, toning and improving skin structure.

How to cook

Sorghum can be eaten in a variety of ways: as a whole grain or as a flour for gluten-free baking. By the way, some gourmets say that sorghum flour resembles wheat flour more than other gluten-free ones. Many people use sorghum flour to make tortillas (depending on the ingredients, you can make sweet, salty or unleavened tortillas) and various types of pastries. The flour from this cereal is beige or white, with a soft texture and a delicate, slightly sweet taste. But you need to know about the features of this product. It has a high starch content (almost 70%). So, to give the dough viscosity, it must be kneaded in hot water.

Milk porridges are prepared from grain, dishes resembling pilaf, boiled grains are added to salads. But it is worth knowing that sorghum absorbs moisture more than other grains, which means that it must be cooked in a large amount of water. Porridge is prepared according to the same principle as other cereals. By the way, if the grains are soaked for 6-8 hours before cooking, they will cook faster. Sorghum and water are taken in proportions of 1:3.

This grain can also be used as an ingredient in breakfast cereals, cakes, snack foods, and a variety known as "lemongrass" is used as a condiment. In addition, it is used in the production of fermented alcoholic and non-alcoholic beverages. And the juice extracted from the cane of this crop has the properties of a good sweetener. But with the popularization of glucose, the demand for sorghum syrup has plummeted.

Many people know sorghum exclusively as a material for making brooms. But if you learn more about this culture, it becomes clear that the main role of this herb is completely different - to give a person health and energy.