Post by Ismail AbdulAzeez on Sept 17, 2018 20:18:36 GMT 1
Sorghum (Sorghum bicolor) contains a range of rich mineral nutrients such as iron, magnesium, thiamin, phosphorous, potassium, copper, niacin, riboflavin as well as calcium.
Sorghum is a grass of east african origin, which is grown in the Northern part of Nigeria. Sorghum is the 4th important cereal after wheat, rice and maize and is used as a maize substitute for livestock feeds because of their similar nutritional values.
It is also used for distilled beverages, condiments, ethanol and alcoholic beverages, it is of a lower feed quality than corn (maize).
Some of the major producing states in Nigeria include Adamawa, Bauchi, Borno, Yobe, Jigawa, Gombe, Plateau, Sokoto, Kebbi, Katsina, Nasarawa, Niger and Zamfara.
The long growing season, usually 90–120 days, causes yields to be severely decreased if plants are not in the ground early enough. Sorghum requires an average temperature of at least 25 °C to produce maximum grain yields in a given year.
Insect and diseases are not prevalent in sorghum crops. Birds, however, are a major source of yield loss. Hybrids with higher tannin content and growing the crop in large field blocks are solutions used to combat the birds.
For human consumption, the gluten-free grain is usually ground into a meal that is made into porridge, flatbreads, and cakes. It is fermented, grinded and processes in drinks such as Kunu, popular in Nigeria. In some countries, it is cooked with rice.
The characteristic strong flavour can be reduced by processing. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. The stalks are used as fodder and building materials. Sweet sorghums, or sorgos, are grown mainly in the United States and southern Africa for forage and for syrup manufacture and are sometimes used in the production of ethyl alcohol for biofuel.
The plant has numerous varieties, including grain sorghums, used for food. Grass sorghums, grown for hay and fodder; and broomcorn, used in making brooms and brushes.
Sorghum starch does not contain gluten. This makes it a possible grain for those who are gluten sensitive.
The digestibility of the sorghum starch is relatively poor in its unprocessed form, varying between 33 and 48%. Certain sorghum varieties contain tannins. The presence of tannins is claimed to contribute to the poor digestibility of sorghum starch.
Sorghum is a good source of B-complex vitamins. Some varieties of sorghum contain B-carotene which can be converted to vitamin A by the human body. Some fat-soluble vitamins, namely D, E and K, have also been found in sorghum grain in detectable, but minimal quantities.
The local demand of sorghum is more than the current local supply due to the increasing demand from local industries in Nigeria. The international market is also experiencing increasing demands.
This presents a sellers market and an opportunity for interested investors to supply sorghum to industries in Nigeria and other countries.
Uses of sorghum:
• Used in the production of alcoholic beverage.
• Sorghum can serve as a snack, in the sense that it pops in a similar way to popcorn.
• It is used for making traditional corn broom.
• For making bread.
• It is used for food and animal fodder.
• For making ethanol fuels (biofuels).
• Serves as food
Health benefits of Sorghum:
• It improves digestion
• Sorghum controls diabetes due to its help in the regulation of the body’s insulin and glucose level.
• Its content of calcium as well as magnesium can help to improve and develop the bone, and also prevents certain bone condition like arthritis.
• Increases the energy levels because of the presence of Niacin.
• It is rich in antioxidants.