Scientific name: Zay Mays
Sorghum is a herbaceous plant native to Africa, belonging to the cereal family. It is the 5th most widely grown cereal in the world and the 3rd most widely grown in sub-Saharan Africa, after maize and rice. It is grown for its starchy grains, and used for human consumption and animal fodder.
Nutritionally, sorghum is gluten-free and high in starch, with around 349 calories/100g. Its carbohydrate content of around 65-75% makes it a high-energy food. It is rich in iron, calcium and phosphorus. Its lower glycaemic index than rice makes it a good food for diabetics. In sub-Saharan Africa, sorghum is grown as a small-scale food crop, producing around 1,500 to 1,700 kg per hectare.
Sorghum is used for human consumption and in the brewing industry to make beer. Sorghum is used for human consumption in the form of flour, which can be used in home cooking. Some varieties are used as animal feed.
