Commercially, the sorghum grains are first cleaned and hulled to remove any debris and outer layer. Then, they are milled to produce a fine powder that can be used in various dishes, such as bread ...

In October, I wrote in this space how sorghum has lower input costs compared to many other crops. Brent Bean (Photo courtesy of sorghumcheckoff.com) For the sorghum farmer, there are potential ...

Purdue University food science professor Bruce Hamaker has found that each protein body in a single sorghum seed is surrounded by a tough inner protein wall. It takes stomach enzymes longer to break ...

Half a billion of the world’s poorest people rely on the cereal sorghum to feed themselves and their stock. It’s a crop exquisitely adapted to heat and drought, which explains its popularity ...

Hulled - This is the most nutritious type ... Brown rice has a firmer texture and typically takes longer to cook. Sorghum - ...

Tremendous gaps remain in our understanding of the valuable traits contained in sorghum genetic resources. Advances in genomics, targeted mutagenesis, reverse genetics and whole-genome DNA sequencing ...

For decades, ethanol has been one of the most reliable domestic markets for United States sorghum. Each year, ethanol producers use up to one-third of the nation’s sorghum crop, providing a ...