Sorghum Bran Is a Nutritional Powerhouse, Finds New Study

Sorghum is a grain that originated in Africa. It is a widely grown crop throughout much of the Global South. The versatile grain made its way to the United States, where it became known as a versatile ingredient in Southern cuisine. This cereal grain can be eaten in a variety of preparations. Additionally, sorghum is both heat and drought-resistant. Indeed, this nutrient-packed grain has been found to use up to 30 percent less water than similar grains. Sorghum also has some ability to improve soil health, and sequester carbon. Additionally, sorghum is naturally gluten-free making it suitable for people with celiac or gluten intolerance. 

Recently, a team of researchers from the University of Johannesburg set out to investigate the nutritional profile of sorghum. Specifically, they wanted to discover what nutritional differences existed between sorghum bran and whole-grain sorghum. Their findings were published in the scientific journal Heliyon.  

Sorghum bran is already commonly used in many commercially available foods to add fiber. Whole grain sorghum is used to make foodstuffs including breads, cakes, and beer. 

In their findings, the research team discovered that sorghum bran contained high levels of vital nutrients. These included some essential amino acids, calcium, magnesium, leucine, and valine. While these nutrients were also present in whole-grain sorghum, higher levels existed in the sorghum bran. The nutritional properties of sorghum also compare favorably to other commonly grown grains such as corn, wheat, rice, and barley. 

These findings help showcase why sorghum may be an important food source in disaster situations. Not only is sorghum climate-friendly, but its nutritional profile also makes it a good food source for communities that may be at risk for deficiencies. Sorghum not only provides a potential source of nutrition for human communities after a disaster but can also be used as a nutritionally dense feed for many animals. 

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