Sorghum use. Sorghum: a unique plant

Exceptional drought resistance, high productivity and fodder qualities make sorghum one of the most promising fodder crops. Its grain, green mass, hay is an excellent concentrated feed for pigs, poultry, cattle, horses, sheep and even pond fish.

Sorghum culture easily adapts to different soil and climatic conditions.

The root system of sorghum is fibrous, highly branched, reaching up to 2 m deep and 60-90 cm to the sides. The leaves and stems are covered with a wax coating that protects the plant from overheating. These valuable biological features allow him to use water quite sparingly.

Another great feature: plants can stop their growth and, as it were, freeze, waiting out the bad weather, and then continue to vegetate.

Sorghum grain is filmy and naked. The shape of the grain can be round, ovoid, oblong; scale color - white, yellow, red, brown, brown. Weight of 1000 grains 20-35 g.

According to the shape of the panicle, sorghum is divided into two subspecies: spreading and lumpy. Depending on the economic use, sorghum varieties are divided into three groups: grain, sugar and broom. In culture, grain (fodder) sorghum is of primary importance.

Sorghum is a thermophilic plant. Its seeds begin to germinate at a temperature of 10-12°C. Young seedlings die even with small and short-term frosts.

Sorghum plants continue to develop normally even at a temperature of 40-45°C. In addition to soil drought, they tolerate air drought and dry winds well.

Sorghum does not impose special requirements on the soil. It grows well on light sandy and heavy clay soils, tolerates saline soils, but feels bad on acidic soils and does not tolerate cold, wetlands at all. Predecessors - all vegetables and potatoes. It is undesirable to sow sorghum only after Sudanese grass and sunflower, which are very depleting of the soil.

Sorghum can be grown in one place for five to seven years, and if manure and nitrogen-phosphorus fertilizers are applied to the soil every year before sowing, the crop yield will not decrease.

Forage sorghum is usually assigned a separate plot. In autumn, the soil is dug up to a depth of 25-30 cm and semi-rotted manure is introduced (200-250 kg per 1 weave). Together with organic fertilizers, it is desirable to apply superphosphate (4-5 kg) and potash fertilizers (2-3 kg per 1 weave). When preparing the soil in the spring, you need to fertilize, and then cut and level the topsoil well. To retain moisture on saline soil, its surface is harrowed.

Seeds are sown when the soil at a depth of 10 cm warms up to 12-15°C. A day before sowing, they should be soaked (for 1 kg of seeds - 100 g of water), then slightly ventilated and immediately sown. In different zones of Ukraine, the calendar dates for sowing usually coincide with planting seedlings in open ground.

One of the important methods of sorghum farming is the optimal seeding depth. They should be laid on a hard, moist seedbed to a depth of 5-6 cm. The feeding area of ​​one plant is 70x15 or 35x30 cm.

Under favorable conditions (optimum air temperature and soil moisture), seedlings appear 6-8 days after sowing. Then, for 25-30 days, the ground part of the plants develops very slowly, and during this period they are oppressed by fast-growing weeds.

Care of crops consists in weeding and loosening the soil. During the growing season, it is necessary to loosen the soil at least three times.

Grain sorghum practically does not crumble, so it is harvested in the phase of full grain ripeness. Even in those cases when the grain in the panicles on the main stem and underlays is ripe, it has a high moisture content. Therefore, all harvested panicles must be dried to a grain moisture content of 12-13%, and then threshed. Sorghum seeds retain high sowing qualities for 4-5 years.

Sorghum is relatively resistant to many pests and diseases. The presence of wax coating on the vegetation organs, the content of tannin alkaloid in the grain, and the content of silica and durrin glucoside in the leaves provide sorghum with high resistance to Swedish fly, stem corn borer and grain moth.

Sorghum is cultivated mainly for fattening animals and poultry. Its grain contains an average of 70-73% starch, 12-15% protein, 3.5-4.5% fat. In terms of nutritional properties, grain and green mass of sorghum are almost as good as corn. Sorghum is rich in carbohydrates, proteins, amino acids, carotene, minerals and tannins, provitamin A, vitamins of group B. The egg production of birds fed sorghum grains increases by 25-30%. It is very good to give it to chickens - they grow faster and gain weight.

If you feed pond fish (carp, crucian carp, silver carp) with sorghum grain, and not with traditional compound feed, their live weight increases by 34%.

Sorghum grain is superior to corn grain in terms of the content of macro- and microelements. According to the microelement composition, sorghum grain is almost identical to barley, but its use in fattening animals allows you to get twice as much pork as when feeding barley grain.

Sorghum hay is a high quality feed that is readily eaten by pets of all kinds.

The green mass of sorghum can be fed to dairy cattle, but not more than 60 kg per day. Sorghum plants contain cyanogenic glucoside, which, when hydrolyzed, releases hydrocyanic acid. To reduce its content in plants, it is necessary to dry the green mass for 4-5 hours.

The aftermath of the second and third cuttings of sorghum can also be used for green fodder.

As the vegetation progresses, the content of hydrocyanic acid in sorghum plants decreases and by the phase of full ripeness of the grain it is practically absent; in dry seeds, cyanogenic glycoside is absent or is in minimal quantities.

Sorghum produces green mass from the beginning of July to the end of August, surpassing other crops in terms of yield. In order to extend the period of receipt of green mass, sorghum seeds can be sown on the plot at several times. With five sowing terms at intervals of 10 days, the fodder mass arrives for 50-60 days.

After mowing, sorghum grows quickly and vegetates until late autumn. With timely mowing for green fodder, it can produce 2-3 mowings per year. Sorghum grows well if cut at a height of 10-12 cm.

The most expedient term for mowing sorghum is the phase of plant exit into the tube - a single heading. When harvesting in later phases, in particular with full heading, the protein content in the forage mass decreases from 13-15% to 9.0-9.8%, and carotene from 62-73 to 34-35 mg/kg of green mass.

For silage and green fodder, sorghum is grown both in its pure form and in a mixture with leguminous crops (soybeans, chinoi, beans, vetch, etc.). They yield 15-20% more yield than sorghum alone and better forage value. In the south, good results are obtained by sowing sorghum mixed with corn.

Sorghum photo

There are several ways to classify sorghum. For high drought resistance and heat resistance, this culture is called the "camel of the plant kingdom." Study the varieties included in the State Register using Appendix 1/21 ... 1/24, determine the mass of 1000 grains using the method described in Work 28, solve the problem using Appendix 3/8.

Genus Sogrhum Moench. contains more than 30 annual and perennial species. In Russia, cultivated sorghum is represented by two main types:

1. Sorghum- S. vulgare (vulgare) Pers., which includes a large number of varieties and varieties (Fig. 42). It is widely cultivated for fodder, technical and food purposes.

2. sudan grass- S. sudanense (Sudanense) Pers., which is cultivated as a fodder plant.

Of particular interest are such types of grain sorghum as kaoliang and dzhugara:

Kaoliang- S. chinense (khinense) Jakushev (Chinese sorghum) - an early maturing and drought-resistant species, promising in breeding work.

Dzhugara- S. cernuum (cernuum) Host. - with a compact and curved inflorescence. It has long been cultivated in Central Asia.

Here are some characteristic features of the structure of plants of these species.

The stem of sorghum (except for special dwarf varieties) is high, reaches 1.5-3.5 m, and in hot tropical countries - 6-7 m in height, with a loose core.

The stem, like other cereals, forms underground branches - it bushes, but at the same time it sometimes develops above-ground branches in the axils of the leaves - stepchildren.

The degree of tillering and the tendency to form stepchildren in different varieties of sorghum are not the same. Usually grain varieties branch less, fodder varieties (for green fodder) - more.

The main stem and all side shoots end in a panicle at the top, but usually only on the main stem does the panicle reach full and timely development and fruiting.

The lateral branches of the panicle also branch in turn. Spikelets are located at the ends of the branches.

Spikelets of sorghum usually sit in twos or threes, and one of them is fertile, sessile, the others are barren, on short legs. All spikelets are single-flowered. In a fertile spikelet, the flower is bisexual, in barren spikelets it is male. Barren spikelets after flowering begin to fall off and are partially preserved on a mature panicle.

Spikelet scales are dense, leathery, wide and convex, usually glossy, often pubescent, more or less tightly cover the grain, which is why in some varieties it is threshed together with them, in others it is freed from them (naked forms). Floral scales are delicate, thin.

Sorghum grain is rounded, less often slightly ovoid, slightly compressed. Weight of 1000 seeds is 15-40 g and more. The panicle contains from 1.0 to 3.5 thousand grains.

Definition of sorghum subspecies

Referring all cultivated forms of sorghum to one species (Sorghum vulgare), at the end of the century before last, Kernike proposed to subdivide this species into subspecies, groups and varieties. This division has not lost its significance for practical purposes, although many of the varieties he singled out correspond to the species established later (Fig. 43 and 44).

1. Subspecies effusum(effusum) Kőrn. (Fig. 43) - spreading sorghum. Panicle loose, with diverging more or less long branches.

Within this subspecies, two groups of forms are distinguished:

a) the stem at the top is immediately cut off, i.e. panicle with a short axis and racemose arranged long lateral branches;

b) the stem imperceptibly passes into the panicle, i.e. panicle with a long main axis and comparatively shorter lateral branches.

2. Subspecies contractum(contractum) Kőrn.- lump sorghum (crowded). Panicle dense, panicle branches short, usually vertical.

This subspecies is also divided into two groups of forms:

a) stem and panicle erect;

b) the stem at the apex is bent down, the panicle is directed downwards.

Characteristics of the main directions

in the culture of sorghum and its varieties

Sorghum is a relatively new crop in Russia. The ease of crossing varieties with each other makes it difficult to classify sorghum. For practical purposes, a classification based on the different uses of sorghum varieties in cultivation is usually used. In our country, three main directions in the culture of sorghum are of greater or lesser importance, according to which its varieties are also subdivided.

1. Grain sorghum (Fig. 44 a, b). This includes all varieties cultivated for grain. They are relatively short, slightly bushy.

The core of the stem is dry or semi-dry, with slightly sweet or sour juice. The central vein of the leaf in an adult plant is yellowish-white or white.

The internode of the stem is shortened compared to the leaf sheaths. The grains are usually open and easily collapsed.

2. Sugar sorghum. Cultivated for the sake of succulent stems, sometimes used to obtain molasses, and more often for fodder purposes. It is taller, has increased tillering.

The core of the rod is abundantly juicy and sweet. The central vein of the leaf in an adult plant is green. Stem internodes are elongated compared to leaf sheaths.

The grains are usually membranous or semi-membrane, difficult to collapse.

3. Broom sorghum. Varieties of broom sorghum are cultivated for panicles, which are used to make brooms and brushes. They differ in a completely dry core of the stem. The central vein of the leaf in an adult plant is white.

The panicle is long (40-90 cm), without a main axis or with a shortened axis. Lateral branches predominantly of the first order, mostly unilaterally drooping.

The grains are mainly on the tops of the lateral branches of the panicle, always membranous, difficult to collapse.

Source: Workshop on crop production

Textbook / V.M. Ivanov, G.A. Medvedev, E.V. Mishchenko, D.E. Mikhalkov. - Volgograd: IPK FGOU VGSHA "Niva", 2011.

Source: http://hitagro.ru/klassifikaciya-i-vidy-sorgo/

What is sorghum - a description of the plant and variety, places of growth, benefits and harms, areas of use

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.

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".

According to the scale of production, the cereal is in fifth place, which is explained by high yields, productivity, resistance to weather conditions.

The variety is unpretentious, growing a crop does not require the use of special equipment and machinery.

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:

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.

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. Essential oil from kaoliang is effective against tsetse and mosquito bites, it is an antibacterial, antiseptic, antipyretic agent, 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.

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.

In other cases, harm from the culture is possible only with individual intolerance to the product.

Source: http://sovets.net/16675-chto-takoe-sorgo.html

Sorghum

This is a herbaceous plant that belongs to the Bluegrass family (Grains). Its homeland is Sudan, Ethiopia and other states of Northeast Africa, where the plant began to be cultivated in the 4th century BC.

And where is still found the largest number of sorghum varieties known to modern science. In ancient times, this culture was distributed not only in Africa, but also in China, India, where it is widely used for food today.

In the 15th century, it began to be cultivated in European countries, and in the 17th century it was brought to America.

Today you can find both annual plant species and perennials. Interestingly, many young plants are poisonous.

This spring heat-loving crop, resembling corn in appearance, is successfully grown in the States, where places from Missouri to Kentucky specialize in the cultivation of sugar sorghum, the production of syrup and other products from it.

In America, 40 grain varieties of this plant grow.

The production of various sorghum products is considered an important part of the economy of Nigeria and India, which are also leaders in this industry, well ahead of African states, where sorghum is traditionally the main crop.

Now about 60 varieties of cultivated and wild sorghum species are known, which are most common in Central and South-West Asia, Equatorial Africa, the Americas, southern Europe, Moldova, Russia, Ukraine and even Australia.

Among them are the following types:

• grain sorghum (the main ones are Ethiopian, Nubian and Arabian sorghum) looks like millet. From seeds of different colors - from white to brown and even black - cereals, flour and starch are obtained, using these products for the preparation of alcohol, bread, confectionery, cereals, baby food, various dishes of national cuisines of Asia, Africa, etc. ;
• sugar sorghum, whose stems are used to produce molasses for various confectionery products, sorghum syrup and sweet sorghum honey;
• technical or broom sorghum, whose straw is used to make paper, brooms and wickerwork;
• herbaceous sorghum, which has a juicy core, which is fed to livestock;
• lemongrass, used as a seasoning for meat, fish, vegetable dishes and various seafood, goes well with ginger, garlic, pepper. A valuable essential oil is produced from it for the pharmaceutical, food and perfume industries.

How to choose

Sorghum is divided into 4 categories. Herbaceous and technical varieties are not used in cooking. Cereals or sugar are used for the production of cereals and flour, confectionery, drinks and molasses.

When purchasing grain, you should pay special attention to its appearance. A quality product should be well dried and have a reddish tint. The grits should have a crumbly texture and can range in color from light yellow to brown and black.

How to store

Sorghum groats are stored at room temperature in any dry room. It does not lose its properties within two years. Flour from this culture is stored for about one year.

In cooking

Sorghum has a neutral, in some cases slightly sweet taste, so it can be considered a versatile product for a variety of culinary variations. Most often this product is used for the production of starch, flour, cereals (couscous), baby food, alcohol.

Thanks to its fresh citrus aroma, lemongrass is used in Caribbean and Asian cuisines to season seafood, meat, fish, and vegetables. They combine cereal with garlic, hot pepper, ginger. Lemongrass is added to sauces, soups, drinks.

Sugar sorghum produces delicious syrups, molasses, marmalade, as well as drinks such as beer, mead, kvass, vodka. Interestingly, this is the only plant whose juice contains about 20% sugar.

From this grain crop, nutritious and tasty cereals, cakes, all kinds of confectionery, various soups and main dishes are obtained. Sorghum does not contain gluten, so for high-quality baking it is combined with classic wheat flour. This cereal goes well with fresh vegetables, lime juice, mushrooms and lemon.

In dietary nutrition, sorghum is used to prepare healthy and satisfying side dishes, cereals, and is added to vegetable salads. This product is able to relieve hunger for a long time, enrich the body with minerals and vitamins.

In China, maotai drink is made from grain sorghum. In Ethiopia, instead of bread, injeru is often eaten - flatbreads made from sourdough sorghum.

calories

100 g of sorghum contains 339 kcal. At the same time, the plant has a lot of carbohydrates - almost 69 g. The rest is water, proteins, fats, fiber and ash.

Nutritional value per 100 grams:

Sorghum contains unsaturated and saturated acids, mono- and disaccharides, as well as various vitamins: PP, B1, B5, B2, B6, A, H, choline. This cereal exceeds the blueberry record by 12 times in terms of the content of polyphenolic compounds. And its mineral composition is represented by phosphorus, magnesium, potassium, calcium, sodium, iron, copper, silicon, aluminum, etc.

It is worth noting that sorghum does not contain the important amino acid lysine, so it is advised to combine it with other protein sources.

Useful and medicinal properties

Sorghum is rich in carbohydrates and proteins, which determines its nutritional value.

Thiamine has a beneficial effect on brain function and nervous activity, and also stimulates appetite, gastric secretion and improves the functioning of the heart muscle.

It has a positive effect on growth, energy levels, learning ability and is needed for muscle tone. This vitamin acts as an antioxidant and protects the body from the damaging effects of aging.

Polyphenolic compounds, which are strong antioxidants, protect the body from negative environmental factors, the effects of tobacco and alcohol, and also resist aging. 1 gram of sorghum contains about 62 mg of polyphenolic compounds. For comparison, there are only 5 mg of blueberries per 100 grams in the record holder.

In addition, this cereal, due to the content of vitamin PP and biotin, improves metabolic processes that break down fats and stimulate the production of fatty acids, amino acids, steroid hormones and vitamins A and D. Sorghum also promotes the formation of niacin from tryptophan, protein synthesis.

Sorghum is indicated for diabetics as it helps to regulate sugar levels and is involved in glucose synthesis. Also, the product stimulates the production of hemoglobin and helps to transport oxygen to red blood cells to the tissues of the human body.

The use of sorghum is recommended for diseases of the gastrointestinal tract, various nervous disorders, skin and mucous membranes, it is very useful to introduce it into the diet of the elderly, children, pregnant women and nursing mothers. This product also serves as a means for the prevention of heart attack, stroke, and is often prescribed for rejuvenation.

It is used for problems with the intestines and nervous disorders, as well as in the nutrition of patients with celiac disease (gluten intolerance).

An infusion of the rhizomes of this cereal is effective for neuralgia, gout, rheumatism. An extract from the grain is considered an excellent diuretic, it serves to relieve swelling and remove salts.

Use in cosmetology

From the lemon variety, an essential oil is obtained, which is popular in the pharmacological and perfume industries. For cosmetic purposes, this tool improves the structure of the skin, rejuvenates and tones.

How brooms are made from A to Z.

Source: https://edaplus.info/produce/sorghum.html

Sorghum: what is it, benefits and harms | Food is medicine

Sorghum what is it, the benefits and harms

Sorghum is an ancient cereal crop that originated in parts of Africa and Australia over 5,000 years ago! The sorghum plant (lat. Sorghum), which is part of the family of herbaceous plants called millet (lat.

Panicoideae) still provides nutrients and much-needed calories to the poor living in these areas. In fact, sorghum is considered "the world's fifth most important cereal crop".

According to the Whole Grains Council, it is the third most important in the US (1, 2).

Due to the versatility of this cereal, sorghum is used as a source of food, animal feed, biofuel, wax, and red leather dye. Today, sorghum grain is widely grown in developed countries and is gaining popularity due to the fact that it does not contain gluten. Sorghum is used to make sorghum flour and is used in cooking.

Like other whole grains, sorghum (scientifically named Sorghum bicolor L. Moench) is impressive when it comes to nutrient content.

Its addition to various dishes and pastries allows you to increase the content of protein, iron, B vitamins and dietary fiber in food.

Sorghum flour is also rich in antioxidants, such as phenolic compounds and anthocyanins, which help reduce inflammation and reduce free radical damage.

Sorghum flour

1/4 cup sorghum flour contains:

• Calories: 120 kcal
• Fat: 1 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Sugar: 0 g
• Protein: 4 g
• Phosphorus: 110 mg (10% RDI)
• Iron: 1.68 mg (8% DV)
• Niacin: 1.1 mg (6% DV)
• Thiamin: 0.12 mg (6% DV)

Benefits of sorghum for human health

Due to its special chemical composition, sorghum has a lot of useful properties, and therefore its use can affect not only the food industry, but also human health.

1. Gluten and GMO Free

Sorghum is an excellent substitute for wheat flour, and sorghum flour is a great baking ingredient for people with gluten intolerance.

While the protein gluten (gluten) can cause digestive problems and other health problems for many people, including bloating, diarrhea, constipation, fatigue, headaches and other symptoms - sorghum flour does not contain this protein, and as such as a rule, it is easier to digest and tolerate by the body.

Besides avoiding gluten, there is another major benefit to using sorghum flour over wheat flour and some gluten-free mixes: you won't be at risk of eating genetically modified organisms (GMOs).

Unlike corn and some wheat varieties, sorghum grains are grown from traditional hybrid seeds that combine several varieties of sorghum.

It is a natural method that has been used for centuries and does not require biotechnology, making it non-transgenic (non-GMO product) - it does not pose the same risks as GMOs.

Why is this an important point? Genetically modified foods are currently linked to worsening allergies, visual disturbances, digestive problems, and inflammation.

2. Rich in fiber

One of the biggest benefits of eating whole grains is that they retain all of their dietary fiber, unlike refined grains, which are processed to remove parts such as their bran and germ.

Sorghum does not actually have an inedible hull like some other grains, so even its outer layers are commonly eaten.

This means it provides the body with even more fiber, in addition to many other important nutrients, and has a lower glycemic index.

High-fiber foods are important for the health of the digestive, endocrine, and cardiovascular systems of the body.

This helps to reduce food intake and normalize body weight.

3. Good Source of Antioxidants

There are several types of sorghum plants, some of which are high in antioxidants associated with a reduced risk of cancer, diabetes, cardiovascular and some neurological diseases. Antioxidants are found in anti-inflammatory foods, and they help scavenge the body of free radicals that, if left unchecked, can lead to inflammation, aging, and various diseases.

Sorghum is a rich source of various phytochemicals such as:

• tannins
• phenolic acids
• anthocyanins
• phytosterols
• policosanol

This means that sorghum and sorghum flour can provide the same health benefits as whole foods like fruit.

Sorghum has been found to have 3-4 times the antioxidant activity and pH stability of some other whole grains. Black sorghum in particular is considered a high-antioxidant food, and has the highest anthocyanin content.

Sorghum also has a natural waxy layer that surrounds the grain and contains protective plant compounds such as policosanol. According to researchers, policosanol has a positive effect on heart health (4).

Policosanol has shown cholesterol-lowering potential in human studies that it has even been compared to statins! The policosanol present in sorghum flour makes it a potential cholesterol-lowering food.

Other studies show the great potential of phenolic compounds found in sorghum. They improve arterial health, help fight diabetes, and even prevent cancer.

Phenols are mainly present in sorghum bran fractions.

They endow this plant with pronounced antioxidant properties that help fight the pathogenesis underlying many diabetic complications and cellular mutations.

4. Slow Digestion and Balance Blood Sugar

Due to the fact that sorghum flour has a low glycemic index, plus is a product with a high content of starch, fiber and protein, it takes more time to digest, compared to the consumption of other similar products from refined grains.

This slows down the rate at which glucose (sugar) is released into the bloodstream, which is especially beneficial for people with blood sugar issues such as diabetes. Sorghum also promotes satiety for longer and prevents spikes and dips in blood sugar levels that can lead to depression, fatigue, junk food cravings and overeating.

Some varieties of sorghum bran, which are high in phenols and have high antioxidant status, have been found to inhibit protein glycation. This suggests that sorghum bran may influence important biological processes that are important in diabetes mellitus and insulin resistance (5).

One study by the Department of Pharmaceutical and Biomedical Sciences at the University of Georgia found that eating sorghum is a natural way to improve diabetes by better controlling glycation and other risk factors for diabetes.

5. Helps Fight Inflammation, Cancer, and Cardiovascular Disease

A diet high in whole foods high in phytochemicals improves protection against common diet-related diseases, including cancer, cardiovascular disease, and obesity. Therefore, it is not surprising that epidemiological evidence suggests that sorghum consumption reduces the risk of certain types of cancer in humans compared to other cereals (6).

This is partly due to sorghum's high concentration of anti-inflammatory phytochemical antioxidants, as well as its high fiber and plant protein content, all of which make it a potential cancer treatment.

Sorghum contains tannins, which are reported to reduce calorie availability and may help fight obesity, weight gain, and metabolic complications.

The phytochemicals in sorghum also promote cardiovascular health, which is extremely important given that cardiovascular disease is now the leading cause of death in the developed world!

Sorghum, also sometimes referred to in research as Sorghum bicolor, has been an important food source for centuries.

This annual and perennial plant produces a large yield and can withstand high temperatures, withstanding periods of drought.

This is one reason grains such as sorghum have been staples for poor rural people for thousands of years, especially in tropical regions such as Africa, Central America and South Asia (7).

The earliest known record of sorghum comes from an archaeological site at Nabta Playa, near the Egyptian-Sudanese border. Scientists have determined that this recording was made about 10,000 years ago.

After originating in Africa, sorghum grains spread throughout the Middle East and Asia via ancient trade routes. Travelers brought dried sorghum grains to parts of the Arabian Peninsula, India and China along the Silk Road.

Many years later, the first known record of sorghum in the US was that of Ben Franklin in 1757, who wrote about how the plant could be used to make brooms!

Historically, in addition to growing edible sorghum grains or making sorghum flour, the grain has also been used to make sorghum syrup (also called sorghum molasses), animal feed, some alcoholic beverages, and even energy-efficient biofuels.

Sorghum is consumed in different ways in different parts of the world. They make from it:

• A flatbread (made from leavened or unleavened dough) called "jovar roti" in India.
• Porridge for breakfast or couscous served for dinner in Africa.
• Flour used to thicken stews in some Pacific Islands.
• Sorghum is also used to make both fermented and non-fermented beverages, or simply consumed as a fresh vegetable in some parts of the world.

In addition to its culinary use for human consumption, sorghum is also considered an important livestock feed in various countries. In recent years, the use of sorghum in the ethanol market has grown rapidly, and estimates indicate that today about 30% of domestic sorghum is now used for ethanol production (8).

How to use sorghum flour

Look for 100% sorghum flour that has not been refined, fortified or refined. Ground sorghum can be used just like other gluten-free grains to make homemade baked goods like bread, pies, muffins, pancakes and even beer!

In the preparation of various baked goods that are usually made with refined wheat flour (for example, in the manufacture of cakes, cookies, bread and muffins), sorghum flour can be added (partially) instead of regular or gluten-free flour.

In addition to providing nutrients and plenty of fiber, an additional benefit is that, unlike some gluten-free flours (such as rice flour or corn flour) that can sometimes be crumbly, dry, or gritty, sorghum flour usually has more smooth texture and very mild taste. It's easy to include in some sweet dishes, or use a small amount to thicken stews, sauces, and other savory dishes.

Most experts recommend adding 15 to 30 percent sorghum flour to your recipes to replace other flours (such as wheat). Using 100% sorghum flour is usually not the best idea because it won't be as fluffy as regular refined flour.

It works best when combined with other gluten-free flours such as rice flour or potato starch. You are likely to get the best results if you start with recipes that use relatively small amounts of flour in general, such as cakes or pancakes, rather than rolls or bread.

Keep in mind that when using gluten-free flour to bind ingredients together and improve the texture of your culinary products, it's a good idea to include a binder such as xanthan gum or corn starch.

You can add 1/2 teaspoon of xanthan gum to a glass of sorghum flour for making cookies and cakes, and one teaspoon per glass for making bread.

Adding a small amount of oil or fat (such as coconut oil or vegetable oil) and eggs to recipes made with sorghum mixtures can improve moisture content and texture. Another trick is to use apple cider vinegar, which can also improve the bulk of doughs made with gluten-free mixes.

Are there any side effects or harms of sorghum?

All grains naturally contain "antinutrients" that block the absorption of some of the minerals and vitamins they contain.

One way to overcome this problem is to germinate the grains.

The main benefit of sprouting them is that it unlocks beneficial digestive enzymes that make it easier for all kinds of grains, seeds, legumes, and nuts to be absorbed into the digestive system.

It also helps increase the levels of beneficial flora in your gut, so you experience fewer autoimmune reactions when you eat these foods.

Even after sprouting sorghum or other grains, it is best to consume them in small quantities and change your diet. Get your nutrients, carbohydrates, fiber and protein from a variety of sources. These sources include whole vegetables (including starchy vegetables), fruits, organic meats, probiotics, and raw dairy products.

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22.03.2018

A crop like sorghum ( lat. sorghum, what does it mean in translation "rise"), due to its rather long and strong stem, is better known as a natural raw material for the manufacture of quality brooms.

The homeland of this annual plant is East Africa, where this crop was grown back in the 4th century BC. Then the plant spread widely in India, in the countries of the European continent, in Asia and America.

Due to its resistance to dry and hot climates, sorghum has long been considered the most valuable food product and is still the main source of food for peoples representing the African continent.

Today, sorghum is one of the five most popular plants in the world and has found application in a wide variety of areas of human activity. This culture grows well in Ukraine (especially in the southern regions).

Sorghum is a rather unpretentious heat-loving cereal plant with a well-developed root system.

It is not difficult to grow this plant, because it demonstrates good yields, is absolutely not demanding on the composition of the soil and can grow even in marginal lands. The only negative is that it does not tolerate frost well. On the other hand, sorghum resists droughts well, is resistant to many harmful insects and infections, therefore, in most cases, it does not require the use of expensive pesticides.

In addition to an excellent set of vitamins and minerals, the plant is a valuable source of carbohydrates and protein, so it is recommended for athletes to quickly gain muscle mass and recuperate.

However, in cooking, this product is rarely used in its pure form, since sorghum seeds have a bitter taste and a rather thick skin. But the plant is effectively used in animal husbandry (as a feed base for livestock and birds), and vitamin complexes and food additives are also produced from it.

The main varieties of sorghum and useful properties

There are about 70 cultivated sorghum species and 24 wild varieties worldwide.

Sorghum, depending on the scope of application, is divided into several types:

Cereal

Sugar

· Herbaceous

Lemon

It occupies a separate place technical variety of this plant, from which ordinary brooms are made.

grain sorghum widely used as a raw material for food production: cereals, starch and flour, from which cereals, cakes are prepared and bread is baked, pre-mixing it with wheat flour for better viscosity.

The starch extracted from these plants is widely used in pulp and paper production, in the mining and textile industries, and in medicine. Sorghum surpasses even corn in terms of starch content, and it is much easier to grow it.

sugar variety sorghum contains up to 20% natural sugar (its maximum concentration is observed in the stems immediately after the flowering phase), so the plant is used to produce jams, molasses, beer, various sweets and alcohol.

It is noteworthy that sorghum sugar, unlike beet and cane sugar, is considered dietary, so it is recommended to use it even for people with diabetes. In addition, the production of sugar from sorghum costs 50% (!) Cheaper than other analogues.

Since this plant contains a large amount of beneficial nutrients, the sugar variety of sorghum is used to produce high-quality silage and hay.

Sorghum is also increasingly being used for biofuel production. For example, in China there is a special state program aimed at the cultivation of this crop, since solid briquette fuel is produced from it, as well as biogas and bioethanol.

Among other things, sugar sorghum is an excellent antioxidant, helping to remove heavy metals, harmful salts and various toxic elements from fertile soil, therefore it is widely used in crop rotation, having a phytomeliorative effect on the soil.

Concerning lemongrass, due to its pronounced lemon aroma, this plant is widely used in the perfume industry and is used to prepare various drinks, spices and marinades. As it turned out, lemongrass tea, in addition to its excellent aroma and tonic effect, is good for colds, as it has antiseptic, antibacterial and antipyretic properties.

Lemon sorghum is also very popular in many cuisines around the world as a seasoning for meat, fish and vegetables. A valuable oil is also produced from it, which strengthens the hair well, giving it a healthy shine and beauty.

Grassy varieties of sorghum are mostly used for animal feed, because they have increased juiciness, and the core of their stems is rich in vitamins and minerals.

Varieties of technical sorghum quite a bit of. The grains of these crops are commonly used as bird food, and the stems are used to make brooms. The most valuable for the production of brooms are varieties that have even and soft panicles. Varieties with red panicles are less valued because their stems are stiffer.

In addition, technical grades are most often used in the production of paper.

Sorghum has a fairly high calorie content (100 grams of the product contains 339 kilocalories).

The plant also contains a record amount of carbohydrates ( 68.3 grams in 100 grams), as well as a large number of proteins ( 11.3 grams), fat ( 3.3 grams) and other useful substances.

The composition of sorghum includes a huge amount of fiber, protein, the most valuable macro and micro elements (calcium, phosphorus, potassium, magnesium, sodium, zinc, molybdenum, and so on), as well as vitamins of groups B1, B2, B6, PP, C, H.

Thanks to this set of useful substances, the plant has a powerful healing and healing effect, therefore it is widely used in medicine. For example, sorghum seeds, because they are rich in folic acid, are recommended for pregnant women and nursing mothers. Among other things, sorghum improves appetite, stimulates brain activity, strengthens the heart muscle, and helps to remove toxins from the body.

How to prepare raw materials for making brooms

It is not difficult to grow sorghum, because this plant is absolutely unpretentious. To begin with, it is desirable to find seeds of a technical variety. The most suitable for the manufacture of brooms are stems that dry out on the vine.

Before planting, sorghum seeds should be soaked in water for thirty minutes and all grains that have surfaced should be discarded, since they are unsuitable for sowing the crop into the ground. Next, the seeds should be thoroughly dried and can be planted.

This plant is very thermophilic, so it is desirable that the selected piece of land is well warmed by the sun.

Usually, sorghum seeds are planted immediately after the onset of sustained heat (usually in early May). Sow the crop in rows, planting the seeds to a depth of 5 centimeters.

After the mass emergence of seedlings (the process takes about two weeks), they should be thinned out, leaving the strongest and healthiest shoots. The distance between plants should be about ten centimeters.

Before planting, it is desirable to fertilize the site, and fertilize with humus or urea.

It is important to loosen the soil throughout the growing season and remove weeds in time.

Around the end of August, the seeds are fully mature, the stem dries out, and the panicles become dark reddish-brown in color. Cut the stems should be at the very root.

Now you can knit brooms.

Sorghum, or Sudanese grass, is an ancient grain native to Africa that is considered a safer, gluten-free alternative to wheat and other grains. 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 source.

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, snacks, 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.

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, as 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%.