A thick pericarp will be opaque and the grain will range from white to brown with a dull appearance. The testa will be yellow or brown but is not present in most grain sorghum hybrids planted in ...

Grain sorghum is a grass that’s used to feed livestock and is made into flour for the food we eat. It comes in white, tan, orange, red, bronze, and black varieties.

Sorghum comes in both whole-grain and white flour forms. It can be used as an alternative to wheat flour to make gluten-free pancakes, breads, muffins, and other baked goods.

Sorghum has been grown for some 8,000 years, is now one of the top five cereal crops in the world, and has been a nutritional powerhouse long before science told us so.

Sorghum flour is usually made from tan and white grains, while other hues have different food applications. Taste: Grain sorghum has a nutty, earthy flavor and chewy texture.

In your kitchen Uncooked sorghum kernels look kind of like miniature barley and can be used in similar ways. You cook sorghum like barley or brown rice, in a pot with water for about 45 to 50 minutes.

Compared to the whole grain, white sorghum bran had 278.4% higher crude fibre, and brown sorghum bran had 203% higher crude fibre. Leucine ...

Sorghum is a truly ancient grain, with records of production dating way back to 8,000 B.C. The grain originates from northeastern Africa and remains a staple crop in many semi-arid African countries ...