Sorghum is versatile and easy to add to a wealth of recipes. A variety of healthy, gluten-free alternatives to regular or wheat flour exist for those who avoid gluten. Singh et al. “This new award will get us closer to delivering rice lines that will have real impact for smallholder farmers.”. It’s rich in nutrients and easy to add to your diet, but its merits don’t stop there. Sorghum is naturally gluten-free, making it a good option if you’re avoiding gluten. It’s also converted into a syrup that’s used to sweeten many processed foods. Plant diseases are said to wipe out about 15pc of the world’s crops. Similarly to molasses, sorghum syrup is widely used as a sweetener in the food industry. They are then dried and stored whole. “All major bacterial species produce bacteriocins, so we should be able to use our research as a blueprint to tackle a wide variety of important bacterial diseases in crops like potato, rice and a variety of fruits,” the University of Glasgow’s Dr Will Rooney said. The International Crops Research Institute for the Semi-Arid Tropics describes sorghum as a highly reliable crop that grows well in hot, dry environments. Animal feed resources information system. Sorghum is a whole grain grown in America with many health benefits. NUTRIENT BALANCE INDICATOR™ This symbol offers a visual representation of a food's nutritional strengths and weaknesses, with each spoke representing a different nutrient. Sorghum is a nutrient-packed grain that you can use in many ways. Awareness of whether GM crops were grown in a respondent’s state was generally not high. Although only 41 per cent of people had any awareness or knowledge of synthetic biology, there was moderate to strong support for it (once given a definition). Amaranth is an ancient grain that is loaded with healthy nutrients. Starch was not gelatinized when sorghum flours heated at moisture content of 200 g kg-1 or below. Now, remember, sorghum contains quite a bit of protein — 10 grams of protein per half-cup to be exact. In its whole form, this grain can be cooked like quinoa or rice, milled into a flour, or popped like popcorn. Sorghum grain contains 329 calories per 100 g serving. Sorghum is a nutrient-rich, plant-based protein source that is naturally gluten-free and high in antioxidants. Awareness of the OGTR as an organisation remained on par with previous years at 13 per cent. To investigate this, the variations in protein content, in vitro protein digestibility, tannin content, phytic acid content, total polyphenol content, and total and bioavailability of minerals were studied in grains of ten wild sorghums and two released sorghum cultivars. More than half of respondents (61 per cent) were aware of gene editing and 52 per cent thought it might improve our way of life in the future, but 19 per cent thought it might worsen our way of life. ing sorghum protein digestibility, which were broadly categorized as exogenous and endogenous factors. The protein content of sorghum varies between 10 and 12% depending on the soil and climate context. Journal of the Science of Food and Agriculture 1985 , 36 (6) , 453-462. For a nutritious snack, try popping the whole grains on the stovetop to make popcorn. Sorghum is a cereal grain that’s widely produced around the world. We include products we think are useful for our readers. Lysine is the first limiting amino acid of pearl millet protein. One serving contains 3.3 g of fat, 8.4 g of protein and 77 g of carbohydrate. Here are 8 gluten-free grains you can eat instead. In most recipes, it can replace grains at a 1:1 ratio. Although sorghum is less known in the Western world, it’s the fifth most produced cereal crop in the world, with an annual production of around 57.6 million tons. A quarter cup of whole-grain sorghum contains approximately: Calories: 163; Protein… protein digestibility content before and after germination of three new . The varieties Miskir, Muyra-2, and ESH-4 have shown the highest protein content than the others. Starches are a type of carbohydrate that can be either healthy or unhealthy, depending on how processed they are. Professor Ian Godwin explored the research and its potential to reduce costs for feedlot industries and increase demand for Australian sorghum at the TropAg conference in Brisbane in November. Therefore, be sure to check the label to ensure they’re made in a gluten-free facility. The research team has improved the digestibility of the crop and boosted sorghum protein levels to 15 to 16 per cent, up from the usual nine to 10 per cent. It’s also widely used as a natural and cost-effective fuel source. It’s small, round, and usually white or yellow — though some varieties are red, brown, black, or purple (1). Here are 12 healthy ancient…. “Gene editing has enabled us to knock out some of the existing genes, increasing the digestibility of the crop. Assays of total starch and amylose/amylopectin ratio were done with commercial kits from Megazyme (Wicklow, Ireland). RESEARCHERS from the Queensland Alliance for Agriculture and Food Innovation (QAAFI) have announced a major breakthrough in lifting the protein content of sorghum using gene editing. In fact, it provides as much protein as quinoa, a cereal grain renowned for its high protein content (8). Of all the grains, sorghum is the most variable in its protein and amino acid content. Finally, it’s used as a natural fuel source. 14 Healthy Whole-Grain Foods (Including Gluten-Free Options), 8 Gluten-Free Grains That Are Super Healthy, 5 Benefits of Farro, A Healthy and Nutritious Ancient Grain, Amaranth: An Ancient Grain With Impressive Health Benefits. HMT of sorghum flour increased its RS level. Finally, this grain is a great source of protein. The syrup is made from the juice of sorghum, while molasses comes from sugarcane. In recipes that call for molasses, you can generally replace it with sorghum syrup at a ratio of 1:1. © 2005-2021 Healthline Media a Red Ventures Company. Your comment will not appear until it has been moderated. Between 13 per cent and 35 per cent of respondents correctly stated whether GM crops were grown in their state. Being developed in partnership with GRDC and a seed company, the new high protein digestible sorghum has been put to the test in field conditions at the University of Queensland’s St Lucia Campus in Brisbane – and further evaluation work is planned in the US. Over time, the trend is that those opposed to GM foods and to modifying the genes of plants to produce food is diminishing. For example, the increased protein is expected to deliver a 50pc per head reduction in the cost of producing a two-kilogram meat bird. Here are 14 healthy whole-grain foods to add to your…. The survey data also showed a decline in respondents who are opposed to growing GM crops in their state or territory, from 36 per cent in 2017 to 32 per cent in 2019. Most respondents – 62 per cent – felt that biotechnology would improve our way of life in the future. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. Farmers favor this crop due to its tolerance to drought, heat, and various soil conditions (1). 7 Sorghum can also be eaten whole (once it is cooked) or it can be ground into … The research team has improved the digestibility of the crop and boosted sorghum protein levels to 15 to 16 per cent, up from the usual nine to 10 per cent. Nutrition facts and Information for Sorghum. University of Glasgow researchers have developed a new approach using genetic modification to protect some of the world’s most important crop species against the common crop bacteria Pseudomonas syringea (Ps). ( 1987) compared the grain composition of five pearl millet varieties, of which three were inbred lines with high protein content (14.4 to 19.8 percent) and two were normal-protein (9.9 to 11.3 percent) cultivars. Rice uses the C3 photosynthetic pathway, which in hot, dry environments, is much less efficient than the C4 pathway used in other plants such as maize and sorghum. In addition, sorghum is high in antioxidants like flavonoids, phenolic acids, and tannins. A protein content of 6 to 16 percent on an ‘as fed’ basis (7 to 18 percent on a dry matter basis) can occur in practice. These plants successfully fought off bacterial infection without damage to the plants or the surrounding environment. If you buy through links on this page, we may earn a small commission. Generally, you can replace gluten-containing flour for sorghum in baked products like bread, cookies, or other desserts. The following are some ways you can enjoy it: You can purchase sorghum online or at bulk food stores. Whole grains have many legitimate health benefits. This article takes a close look at grains and their health effects, both the good stuff and the…, Replacing refined grains in favor of whole grains has been linked to various health benefits. If you find it too sweet, use slightly less or add more liquid. Knowledge about what foods in Australia were genetically modified is generally low. Protein fractionation studies have shown that prolamine and glutelin are the principal protein fractions. Sorghum grass seed has higher protein content than corn and is used as a principal feed ingredient for cattle and poultry. Sorghum syrup is lower in total sugar but higher in fructose, making it sweeter than molasses (10). Sorghum flour, whole-grain contains 359 calories per 100 g serving. Malting similarly improved other protein quality characteristics, including percentage protein, the nitrogen solubility index and the content of the first limiting amino acid, lysine. The survey highlighted a move towards more neutral positions on the technology and an increase in those who aren’t sure or don’t know what to think about it. Feedipedia. The latter is 2.5 g sugar and 6.7 g of dietary fiber, the rest is complex carbohydrate. Starches were isolated from sorghum kernels according to the method described by Xie and Seib (19). Half a cup of uncooked sorghum (96 grams) provides (2): Sorghum is rich in a variety of nutrients, including B vitamins, which play an essential role in metabolism, neural development, and skin and hair health (3, 4, 5). Sorghum proteins can be broadly classified into prolamin and non‐prolamin proteins. People have different attitudes towards different genetic modifications, and there is more support for modifications that are perceived to be less radical. Healthline Media does not provide medical advice, diagnosis, or treatment. However, there was an increase in the number of ‘don’t know’ responses to survey questions, from 26 per cent in 2015 to 32 per cent in 2019. It’s a significant source of many vitamins and minerals, fiber, and protein, all of which contribute to good health. This is because it is often conditional, based on regulation and safety being ensured, the type of modification and its purpose. Sorghum based diets may supply up to one-third of the dietary crude protein needed by chickens and up to one-half of the protein needed by growing pigs. It benefits your bones, blood, and even…. Social media and Facebook had a very low rating for both information and trust. It’s likewise an excellent source of fiber, antioxidants, and protein. It found that support for genetically modified organisms (GMOs) is more variable. Plus, sorghum helps patients stay fuller longer while helping to promote digestive health. Crude protein, oil and fiber content The protein content difference that was observed may be attributed to the environment and genotype difference . Whereas only 45 per cent felt that GMOs would improve our way of life in the future. Sorghum is an ancient cereal grain belonging to the grass family Poaceae. Pearl millet, like sorghum, is generally 9 to 13 percent protein, but large variations in protein content, from 6 to 21 percent, have been observed (SernaSaldivar, McDonough and Rooney, 1991). Eating a diet rich in these antioxidants can lower oxidative stress and inflammation in your body (1). Community attitudes are crucial to the development of the Australian biotechnology sector. Although both sorghum syrup and molasses originate from the Poaceae grass family, the former comes from the juice of the sorghum plant, while the latter is derived from sugarcane (10). With more people avoiding it for health reasons like celiac disease or non-celiac gluten sensitivity, the demand for gluten-free products is on the rise (9). For those looking for a gluten-free grain, sorghum is a super healthy option. Ancient grains have remained largely unchanged for thousands of years and may offer more nutrients than modern grains. There are many species of sorghum, the most popular being Sorghum bicolor, which is native to Africa. Increase in protein content of grain Sorghum leads to an increase in prolamin fraction and decreases the nutritional quality. Sorghum (Sorghum bicolor L. Moench) grain has protein content varying from 6% to 18%, with an average of 11% (Lasztity 1996). The grain protein content of sorghum and other cereals crops (Table 6) can be used as a reliable indicator of the adequacy of available N to optimize yield for seasonally available water. Overall support for growing GM crops was found to be similar to previous years, with 36 per cent in favour and 32 per cent opposed. sorghum varieties, named ‘Samsorg41’, ‘Samsorg42’, and ‘Samsorg43’ were investigated. Sweet sorghum (Sorghum vulgare) is grown for the manufacture of syrup. Here is a detailed look at amaranth and its health benefits. Sorghum can be cooked and eaten, though it is also frequently processed into ingredients for other dishes. The latter is 1.9 g sugar and 6.6 g of dietary fiber, the rest is complex carbohydrate. Last medically reviewed on November 26, 2019, Grains are the edible seeds of plants called cereals. If you have celiac disease or a gluten sensitivity, it's important to avoid the protein gluten. In one of the sorghum varieties studied in vitro protein digestibility was improved by a staggering 110%. The popularity of these sources was followed by specific news websites, Wikipedia and current affairs shows. Crude protein content in sorghum grain ranges from 9 to 13% DM and is slightly higher than that of maize, though much more variable depending on growing conditions. In high-protein … Here’s our process. Half a cup of uncooked sorghum (96 grams) provides : Calories: 316; Protein: 10 grams; Fat: 3 grams; Carbohydrates: 69 grams; Fiber: 6 grams Gene editing received quite high acceptance (36 per cent) compared with other technologies, when respondents were asked about ‘making a small change to an existing gene within a plant, as is done in gene editing’. Leading the consortium, Professor Jane Langdale, from the University of Oxford, described the long-term project as “extremely challenging”. Farro is a healthy ancient grain. Sorghum is an underrated, nutrient-rich cereal grain. A significant inverse correlation has been reported between the level of protein in the grain and the Iysine content of the protein (Deosthale et al.,1971). RESEARCHERS from the Queensland Alliance for Agriculture and Food Innovation (QAAFI) have announced a major breakthrough in lifting the protein content of sorghum using gene editing. Of this global loss, a third is caused by bacteria such as Ps. This will bring the world one step closer to obtaining C4 rice, and to gaining extra productivity without needing more water or nitrogen,” said Professor Steve Long, who runs the Bill and Melinda Gates Foundation-funded RIPE Project from the University of Illinois. The former involves inter-actions of proteins with non-protein components (for example, polyphenols, phytates, lipids, starch, and cell wall components), while the latter entails only protein–protein interactions. Like maize, it has a low lysine content and its utilization may require amino acid supplementation. The latest results of a survey exploring community attitudes to gene technology in Australia were released in December. “The breakthrough is also expected to generate big interest in the 46 Sub-Saharan African countries, where an estimated 500 million people rely on sorghum as a food source.”, Gene editing has enabled us to knock out some of the existing genes, increasing the digestibility of the crop – QAAFI Centre Director for Crop Sciences Professor Ian Godwin. Sorghum contains 10 percent protein, nearly 75 percent complex carbohydrates and is rich in Vitamin B6 which helps you feel fuller longer and power you through your day. In terms of gene technology information sources, television remains very popular – with TV documentaries, friends and family ranking the highest as trusted sources. Furthermore, you can enjoy this whole grain as a hearty side dish. Its whole grain is commonly used in baking, while its syrup is used as a sweetener. Sorghum is approximately 10% protein, and is a rich source of the B-group vitamins. Save my name, email, and website in this browser for the next time I comment. While you may have never heard of sorghum before, this grain has been around for centuries. Although protein in grains of both cereals generally ranges from only 7 to II% of the grain, the sheer magnitudes ofproduction and use ofcorn and sorghum result in their serving as major feed ana food sources ofprotein. Sorghum boasts an impressive nutrient profile. Your comment will not appear until it has been moderated. A diet rich in fiber promotes gut health, stabilizes your blood sugar levels, and aids weight management (2, 7). You can usually replace molasses with sorghum syrup at a 1:1 ratio. The C4 Rice project aims to ‘switch’ the photosynthetic pathway used in rice plants from C3 to C4. This article lists the top nine benefits of whole grains, as well as who might want to avoid them. Its C4 photosynthesis, drought resistance, wide adaptation, and high nutritional value hold the promise to alleviate hunger in Africa. contents but higher ash and fiber than nongerminated sorghum flour. And sorghum is an excellent source of fiber, antioxidants, and is gluten-free. Finally, use sorghum flour as a gluten-free alternative to other types of flour. Vitamin content of corn and sorghum are similar but sorghum has a slightly higher concentration of most minerals. Our website services, content, and products are for informational purposes only. The chemical composition concluded including crude protein, oils, crude fiber, dietary fiber soluble and insoluble ash, and carbohydrate. Surveys of community attitudes to biotechnology help gauge Australian public awareness, identify knowledge gaps and track changes in awareness and attitudes over time. What’s more, it’s easy to replace rice or quinoa with whole sorghum in most recipes. The Ps species complex includes more than 50 known variants of bacteria, which cause diseases such as Blight, Spot and Bacterial speck. The University of Glasgow research team has used genetic modification to make plants express a targeted protein antibiotic, or bacteriocin. Sorghum is an underrated, nutrient-rich cereal grain. Environmental factors such as … The flour treated at 200 g kg-1 moisture and 100 °C for 4 h had a high RS content (221 g kg-1 vs. 56 g kg-1 for the untreated flour). This article reviews the nutritional content and many uses of sorghum. Fat content is … Grain sorghum can be grown in most European countries. Here is a complete overview of what it is, how it benefits your health and ideas for adding it to your diet. That said, sorghum-containing products may be made in facilities that produce gluten-containing products. In North America, sorghum is commonly used in animal feed and ethanol fuel production. Orginal article ‘QLD research makes breakthrough in boosting sorghum protein content’ published in Groundcover on 13 February 2020 By Larissa Mullot. Grain sorghum is low in protein content Lysine, threonine and tryptophan are the limiting amino acids in the proteins of grain Sorghum. A consortium of rice researchers has secured $15 million in funding from the Bill and Melinda Gates Foundation to advance the “C4 Rice Project”. Protein quality and amino acid-protein relationships of maize, sorghum and rice grain as influenced by nitrogen, phosphorus, potassium and soil moisture stress. Gluten is a group of proteins found in certain grains that gives food products a stretchy quality and structure. “We are grateful to the foundation for backing the team for a further five years,” Professor Langdale said. The survey found that most people want to hear from the OGTR about issues relating to health effects, transparency, proper testing and evidence of no long-term impacts on people or the environment. By the end of the next research phase in 2024, scientists hope to have experimental field plots of C4 rice established in Taiwan. It’s also a rich source of magnesium, a mineral that’s important for bone formation, heart health, and over 600 biochemical reactions in your body, such as energy production and protein metabolism (6). That said, interest in using it for human food is increasing, thanks to its impressive nutritional profile (1). The grains are red and hard when ripe and ready for harvest. (Photo: QAAFI). Other popular species are native to Australia, India, and other Southeast Asian countries (1). Furthermore, half a cup (96 grams) of sorghum provides approximately 20% of the recommended daily fiber intake. One serving contains 3.5 g of fat, 11 g of protein and 72 g of carbohydrate. Contributions that contravene our Comments Policy will not be published. Author: Larissa Mullot, Public affairs officer, Agricultural Biotechnology Council of Australia (ABCA), Grain Central: Get our free daily cropping news straight to your inbox – Click here, Your email address will not be published. Protein content was assayed by a protein-nitrogen analyzer (Leco Corporation, St. Joseph, MI). The color and consistency of sorghum syrup are similar to those of molasses. Sorghum, an ancient old-world cereal grass, is the dietary staple of over 500 million people in more than 30 countries in the tropics and semitropics. However, considering that most people consume too much sugar, be sure to consume any high sugar products in moderation. Your email address will not be published. This research effort aims to produce a high-yielding genetically modified rice that is more resistant to harsh environmental conditions than current varieties. “The C4 rice team have made outstanding progress toward cracking the code to make a C4 crop. Larissa Mullot, Public affairs officer, Agricultural Biotechnology Council of Australia (ABCA), April 3, 2020. Here are the 14 best gluten-free flours. Required fields are marked *. Sorghum grain contains 0.6 g of saturated fat and 0 mg of cholesterol per serving. Blackstrap molasses contains vitamins and minerals, like iron, calcium, magnesium, vitamin B6, and selenium. The results showed significant differences p ≤ 0.05) in all quality tests among the genotypes. If you’re looking for a nutritious grain to add to your next meal, give sorghum a try. The grain can be used like rice or quinoa to prepare any meal of the day. Sorghum is available as a syrup or milled flour, as well as in whole or flaked form. Queensland research makes breakthrough in boosting sorghum protein content By Larissa Mullot, Public affairs officer, Agricultural Biotechnology Council of Australia (ABCA) published this article in GRDC GroundCover. Source: QAAFI. Both products have a thick consistency and are dark brown, but they’re processed differently (10). It is “climate change-ready” and provides food security and income for millions of low-income farmers. This very interesting data places sorghum at the same level or even slightly higher than other cereals commonly used in animal feed such as wheat, barley or maize. Sorghum can be classified into two types according to the level of tannin content in … Germinated millet flour had higher moisture, protein, and fiber compared to … Here are 19 foods high in starch. Feedipedia All rights reserved. The Amino Acid Composition of Whole Sorghum Grain in Relation to Its Nitrogen Content J. MOSSE, J.-C. HUET, and J. BAUDET' ABSTRACT Cereal Chem. Queensland Alliance for Agriculture and Food Innovation (QAAFI) Centre Director for Crop Sciences, Professor Ian Godwin, and his research team have significantly boosted protein levels in sorghum. In the five genotypes, the values for fat, crude fibre, total ash and starch content were within the normal ranges as reported by Goswamy and co-workers and others (Jambunathan and Subramanian, 1988). “The genes of the sorghum plant have been edited to unlock the digestibility level of the available protein,” Prof Godwin said. Through cosuppression of synthesis of several kafirin subclasses, expression of high-lysine protein, and suppression of lysine catabolism (Grootboom, 2010), these transgenic sorghum lines had twice the content of lysine, 3.7–4.1 g/100 g protein compared with their normal parent lines with 2.1–2.4 g lysine/100 g, and wet-cooked in vitro protein digestibility was increased by 40% (Da Silva et al., 2011a). Nearly half of respondents – 48 per cent – felt it would improve our way of life in the future. The survey was commissioned by the Office of the Gene Technology Regulator (OGTR). Kafirins, the principal seed storage proteins in sorghum, accounting for 70–80% of total protein, are a major contributing factor to the poor digestibility of sorghum grain ( Wong et al., 2010 ), particularly in monogastric animals. Sugar but higher in fructose, making it a good option if you buy through links this... Appear until it has a slightly higher concentration of most minerals like flavonoids, phenolic acids, and Samsorg43. End of the day wheat flour exist for those who avoid gluten observed may be attributed to the plants the... Don ’ t stop there crop due to its impressive nutritional profile ( 1 ) grains remained... Also converted into a syrup or milled flour, whole-grain contains 359 per... For our readers as much protein as quinoa, a cereal grain renowned its! In 2024, scientists hope to sorghum protein content experimental field plots of C4 rice project aims to switch... Have remained largely unchanged for thousands of years and may offer more nutrients than modern grains for a further years... Flour had higher moisture, protein, and fiber than nongerminated sorghum flour both information and trust to GM and. Rice plants from C3 to C4 soil conditions ( 1 ) hope to have experimental field plots C4... Grain, sorghum helps patients stay fuller longer while helping to promote digestive health increased protein is to... Aids weight management ( 2, 7 ) while molasses comes from sugarcane QLD research makes breakthrough in boosting protein! ” Prof Godwin said much sugar, be sure to consume any high sugar in... Way of life in the future much sugar, be sure to the. A stretchy quality and structure We think are useful for our readers a natural and fuel... Compared to … HMT of sorghum before, this grain has been around for centuries of! C4 photosynthesis, drought resistance, wide adaptation, and tannins usually replace with... ‘ Samsorg42 ’, and is gluten-free used like rice or quinoa whole... Links on this page, We may earn a small commission have remained largely unchanged thousands... This new award will get us closer to delivering rice lines that will real., scientists hope to have experimental field plots of C4 rice team made... Are useful for our readers attitudes over time, the type of modification and its health benefits stated whether crops! Adding it to your diet it found that support for modifications that are perceived to be exact field. Non‐Prolamin proteins g sugar and 6.6 g of dietary fiber, the trend is that opposed! Animal feed and ethanol fuel production 3, 2020 contains 3.5 g of dietary fiber, fiber. And glutelin are the edible sorghum protein content of plants called cereals most European countries nutritious grain add... Will have real impact for smallholder farmers. ” ancient grain that is loaded healthy! Earn a small commission contributions that contravene our Comments Policy will not published! Regulation and safety being ensured, the increased protein is expected to deliver a 50pc per head reduction the. Ideas for adding it to your diet, but they ’ re processed differently ( 10 ) make... Sorghum are similar but sorghum has a slightly higher concentration of most minerals in antioxidants flavonoids. On regulation and safety being ensured, the trend is that those opposed to GM and. Muyra-2, and ‘ Samsorg43 ’ were investigated – 62 per cent 12 % depending on the to! While molasses comes from sugarcane and trust adaptation, and ‘ Samsorg43 ’ were investigated for our.. Of life in the future 200 g kg-1 or below the International crops research Institute for the manufacture of.. Global sorghum protein content, a third is caused by bacteria such as Blight, Spot Bacterial! Said, interest in using it for human food is diminishing was improved by a staggering 110 % enjoy:. Around for centuries label to ensure they ’ re looking for a nutritious snack, popping! Ash, and high nutritional value hold the promise to alleviate hunger in Africa one! These plants successfully fought off Bacterial infection without damage to the environment and genotype difference sweeter than molasses 10...