Description

Sorghum also known as milo, has a variety of uses including food for human consumption. Sorghum is a versatile plant because it can tolerate drought, soil toxicities, a wide range of temperatures and high altitudes.

In many parts of the world sorghum has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous and malted beverages are made from this versatile grain. 

sorghum brans with a high phenolic content and high anti-oxidant properties inhibit protein glycation. Sorghum is safe for people with celiac disease and it may help manage cholesterol and treat human melanoma.

Sorghum is sometimes referred to as kafir, kafir corn, durra, milo, maize, Egyptian corn, African millet, Black Indian millet and pearl millet. The grain is an excellent food source when ground into flour and used to make pancakes, cake, pap, pancake creole, porridge and flat breads. Sorghum is now used in a variety of recipes found online and in cookbooks, especially for people who are looking for gluten-free diet. Some recipes for which Sorghum is used include muffins, breads, pizzas, pasta dishes, cookies, cakes, and pies. 

Some of the health benefits of sorghum include its ability to prevent certain types of cancer, help control diabetes, offer a dietary option for people with Celiac disease, improve digestive health, build strong bones promote red blood cell development, and boost energy and fuel production.