Sorghum or jowar or milo
is considered as a millet, part of whole grains used Asia and Africa.
Sorghum cultivation is done since eight thousand years.
Sorghum is also known as sorgo, sorgum. Sorghum / sorgum is grown in Asia and Africa. Nigeria is the largest producer of sorghum. India and United States are also large producers of sorghum/ sorgo.
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Sorghum is known in Indian languages as jowar (hindi), jwari (marathi), jola (kannada), Cholam (Tamil) , Jonna (Telugu), Cholum (Malayalam).
Sorghum or jowar is a cereal grain. It is used as a substitute for wheat by many. It is easy to grow as it is heat and drought tolerant.
In India, in states such as Gujrat, Karnataka, Maharashtra. It is made into flour to make roti bread or bhakri.
Sorghum kernels grow in different colors. White, pale yellow,deep
reds, purples and brown. White, bronze, and brown are more commonaly
used. In India, white jowar grain is in demand.
Sorghum / jowar, the healthy whole grain has many nutritional benefits.
Sorghum is mainly used as food. It is also used as animal feed/fodder for birds and cattle. It is mainly considered as a staple of poor or rural people as is is cheaper than wheat.
Sorghum can be used in making pizza, breads, muffins, pancakes, cookies etc.
In India it is mainly used in making flat breads known as bhakri or rotla.
It can be boiled and cooked like rice and made into khichadi (khichuri).
It can be made into porridge or gruel(kanji).
Sorghum can be sprouted or fermented which increases it's nutritional
value. Alchololic and non-alchoholic beverages are made from sorghum.
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