Sorghum (Jowar)

 

Sorghum is a warm season crop, intolerant of low temperatures but fairly resistant to serious pests and diseases. Sorghum is traditional staple food of the dry land regions of the world, a warm season crop intolerant to low temperatures, resistant to pests and diseases highly nutritious and a climate-compliant crop. 

It ranks fifth in cereals produced world-wide and fourth in India. Generally, sorghum grains act as a principal source of protein, vitamins, energy and minerals for millions of people especially in the semi-arid regions playing a crucial role in the world's food economy. It has a nutritional profile better than rice which is the staple food of majority of the human population for its rich protein, fibre,

Sorghum is rich in potassium, phosphorus and calcium with sufficient amounts of iron, zinc and sodium. Due to this, it is being targeted to reduce malnutrition globally. It helps to control heart problems, obesity and arthritis.

Nutrient composition: Protein: 09.97 ± 0.43, Fat: 1.73±0.31, Carbohydrates: 67.68 ± 1.03, Energy (KJ) 1398 ± 13. Sorghum has 11.9 per cent of moisture and about 10.4 per cent of protein and a lower fat content of 1.9 per cent. The fibre and mineral content of grain sorghum is essentially similar, and is 1.6 per cent. It is a good source of energy and provides about 349 Kcal and gives 72.6 per cent of carbohydrates. 

Health Benefits of Sorghum 

Celiac disease: Celiac disease (CD) is one of the most common genetic diseases, by which genetically predisposed people suffer a reaction to gluten proteins found in wheat and other cereals. This disease is caused by an adverse reaction of the immune system to gluten and it may lead to severe abdominal pains. Sorghum can be a healthy diet for those who are ailing from celiac disease as it is gluten free.

Obesity: Obesity is an emerging problem in India and it is positively associated with several chronic diseases including diabetes and CVD. Sorghum is rich in dietary fibre and has unique chemical and physical characteristics (bulk to the diet, viscosity, water holding and absorption capacity) which determine the subsequent physiological behavior. It aids to the hunger satisfaction, increases satiety and thereby reducing the risk of development of obesity.

Diabetes : Diabetes Mellitus - complex metabolic diseases a major health concern in many countries. sorghum based foods have low GI and reduces the postprandial blood glucose level, glycosylated hemoglobin.

Coronary Heart Disease: suggest that regular consumption of whole grains reduces the risk of CVD.

Cancer: Anti-carcinogenic properties of sorghum have been well documented. In Vivo and In Vitro studies have shown consumption of sorghum has positive health impacts on cancer.

Oxidative Stress: Antioxidants play an important role in preventing oxidation process, thereby reducing cellular damage. Sorghum has potential antioxidant capacity which can act against reactive oxidative species.

Recipes: 

Sorghum Dilkush

Sorghum Potato Idly

Sorghum Kulfi

Sorghum Piri Piri French Fries

Sorghum Idli Burger

Sorghum Suji finger

Sorghum Haleem

Sorghum Eggless rawa cake

Sorghum Eggless Chocolate muffins

Sorghum coconut chocolate balls

Sorghum Gulab jamun

References:  Nutritional and Health Benefits of Millets

Millet Recipes – A healthy Choice