• Sorghum flour can be used to prepare healthy bakery products
Sorghum, the fifth most cultivated cereal in the world, after rice, wheat, corn and barley, is starting to be appreciated in Romania as well. A healthy gluten-free flour is prepared from the seeds of this plant. Sorghum is considered a grain of the future due to its multiple valences and nutritional properties. Because these crops withstand drought well, they have a short growing season and relatively low production costs.
Various bakery products can be made from sorghum flour, both leavened and unleavened, such as: bread, cakes, biscuits, pasta or pizza crust. From a nutritional point of view, sorghum is rich in iron, calcium, potassium or policosinol, a compound that can reduce cholesterol and improve heart health. In addition, it digests slowly and has a low glycemic index.
Sorghum, the grain of the future
Grain sorghum can be grown in a similar way to corn, but is more nutritious. In 2020, the area sown with grief increased by 18% in the European Union. This increase applies to both grain sorghum (+20%) and forage sorghum (+12%). Unfortunately, in Romania, the production slightly exceeds 7 tons of grains/ha, which still does not even cover the domestic needs.
How to use sorghum flour
Sorghum can be safely consumed by people with celiac disease. Studies have confirmed that gluten is absent from all sorghum species. Sorghum flour must be obtained from the ground whole grain. Sorghum flour is used as an ingredient in the manufacture of gluten-free products such as: bread, pasta, biscuits, etc. In fact, it is used as an ingredient in gluten-free flour mixes, along with starch and baking agents.
Sorghum flour is only recommended for dry confectionery products such as biscuits. However, to obtain good results, it is recommended to mix it with tapioca starch, because the texture and volume are improved. To increase the moisture content, more oil or eggs can be added. Apple cider vinegar or ascorbic acid can also add volume to doughs made with sorghum flour. Nutritionists say that one third of the wheat flour in the bread recipe can be replaced with sorghum flour, writes www.celiaci.ro/articole/sorg/.
Sorghum contains 43% of the daily protein requirement
Sorghum has 22 grams of protein in one cup (192 grams) of prepared whole grain. This in the conditions in which daily dose recommended amount of protein for women is 46 grams, and for men, 56 grams. On average, sorghum contains 43% of the daily protein requirement. One portion contains 47% of the required iron and 55% of the recommended value of phosphorus. It is also a good source of magnesium, copper, calcium, zinc and potassium. Also, a portion of sorghum also contains approximately 30% of the recommended amount of niacin and thiamine, two types of vitamin B necessary for the correct metabolism of carbohydrates and nutrients.
Sorghum is rich in antioxidants
Sorghum contains a diverse range of phytochemicals that act as antioxidants in the body. In fact, the hull of the sorghum grain is edible and has a higher amount of antioxidants than blueberries. Nutritionists say that foods rich in antioxidants are associated with a reduced risk of heart disease, diabetes, cancer and some neurological diseases. Many studies confirm that eating whole grains reduces the rate of death from cardiovascular disease, lowers cholesterol and prevents thickening of the arteries.
Source of dietary fiber
Sorghum is one of the best sources of dietary fiber. One serving contains 48% of the recommended daily dose of fiber. At the same time, it regulates blood sugar levels and reduces cholesterol.
It inhibits the development of cancer
some phytochemicals from sorghum have been shown to have cancer-inhibiting properties, especially gastrointestinal and skin cancer. Studies show a link between sorghum consumption and lower incidence of esophageal cancer globally in areas of Africa, Russia, India, China and Iran.
Article made by Redaccia Arta Albă
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