Sorghum

SORGHUM (surgo, Latin = to get up = rapidity of development).

Sorghum (Sorghum bicolor, L. Moench) is an annual grassy plant belonging to the family of the Graminacees. It reaches different heights according to its destination of use: 1-1,5 ms in the grain varieties and over 2 ms in the forage’s. The leaves are thick and covered by a kind of wax (pruina). The peak holds a compact cob (panniculus) or sparse depending on the variety. The caryopsis has rounded off in the grain sorghums, tapered in the forage’s.

Sorghum has been used for centuries by some African populations as first food. Its neutral taste makes it proper to a great variety of dishes.

History and diffusion

The sorghum has been one of the first plants to be cultivated (there are archaeological finds that go back to the 2200 B.C.).It is  believed  that the actual forms have had their origin in center-oriental Africa (Sudan, Ethiopia) some thousand years ago. From Africa did the sorghum spread all over the world: before in Asia and in Europe, more recently in America and in Australia.

The sorghum is the fourth cereal for importance in the world agricultural economy, after wheat, rice and corn (6% of the global surface to cereals, 3% of the production).

Alimentary uses of the sorghum [1]

It can be consumed integral, in grains for the preparation of soups, or ground in floursfor the production of polenta, porridge, piadine, pizza breads, bread and oven products, grissini, cakes, biscuits, etc. In some zones it is used for the production of beer. The sorghum grain can be roasted, boiled, and served as the rice or the couscous. The sorghum has a very low content of fat: after you ate it you feel a pleasant sense of satisfaction and lightness.

Nutrizional Benefits

One of the main reasons why the flour of sorghum has entered the group of the healthy food is that it is glutenfree. The gluten is a protein present in wheat, barley, rye and oat. While some people choose to eat foods without gluten, this type of diet is essential for those who are affected by celiac disease. The sorghum offers a nutrition similar to the corn’s, with a greater value of proteins.

Nutrition facts (100 g)
Energy  1527 kJ/361 kcal
Total fat 3,42 g
– saturated fats 0,55 g
Total carbohydrates 82,10 g
– sugars 6,00 g
Proteins 9,69 g
Fiber 2,80 g
Salt 0,004 g

Considerations for the use of the Sorghum flour

The flour of sorghum has a characteristic taste. Nevertheless the lack of gluten has an influence on the structure of the oven products. The gluten acts in fact as a binder in the alimentary products, and therefore it is imperative to add an alternative binder like the starch of corn for the recipes that use the sorghum flour. The recipe of the mix is fundamental to avoid to get a product which can be too dry or too friable. The addition of eggs and fats can improve the texture and the addition of a raising agent, like yeast or bicarbonate of sodium helps the mix to rise.

Our sorghum

Certification of quality of our sorghum

Our sorghum is certified glutenfree. The products are checked  periodically in order to avoid cross-contamination dangers.

Seeding and production of the sorghum

Harvesting of sorghum


 [1] International publications and studies for the use of Sorghum flour in English

  • Yang, Liyi, Jimmy D. Browning, and Joseph M. Awika. “Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties.” Journal of agricultural and food chemistry 57.5 (2009): 1797-1804 (Abstract)
  • Farrar, Johnetta L., et al. “A novel nutraceutical property of select sorghum (Sorghum bicolor) brans: inhibition of protein glycation.” Phytotherapy Research 22.8 (2008): 1052-1056 (Abstract)
  • Buchanan, Robert, et al. “Approaches to establish thresholds for major food allergens and for gluten in food.” Journal of food protection 71.5 (2008): 1043. Read
  • Ciacci, Carolina, et al. “Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products.” Clinical nutrition 26.6 (2007): 799-805 (Abstract)
  • Isaacson, C. “The change of the staple diet of black South Africans from sorghum to maize (corn) is the cause of the epidemic of squamous carcinoma of the oesophagus.” Medical hypotheses 64.3 (2005): 658-660 (Abstract)
  • Carr, Timothy P., et al. “Grain sorghum lipid extract reduces cholesterol absorption and plasma non-HDL cholesterol concentration in hamsters.” The Journal of nutrition 135.9 (2005): 2236-2240 (Abstract)
  • Awika, Joseph M., and Lloyd W. Rooney. “Sorghum phytochemicals and their potential impact on human health.” Phytochemistry 65.9 (2004): 1199-1221 (Abstract)
  • Donald D. Kasarda. “Celiac Disease and Safe Grains.” U. S. Department of Agriculture Albany, July (2003). Read
  • Gomez-Cordoves, C., et al. “Effects of wine phenolics and sorghum tannins on tyrosinase activity and growth of melanoma cells.” Journal of Agricultural and Food Chemistry 49.3 (2001): 1620-1624 (Abstract)