Sorghum is one of the oldest known grains originating in Africa and India, where it is commonly used in a variety of foods. Around the world, it is used in food products including porridges, breads, cookies, tortillas and extruded commercial products.
While sorghum traditionally has been used in many places for animal feed, nearly 40% of the global sorghum crop is now being used for human consumption.
The recent interest in a wide variety of antioxidants naturally found in sorghum has been driving new research on characterization of processing properties of different hybrids. Some researchers have worked on adapting the Single Kernel Characterization System for sorghum grains. This system determines some important attributes of the kernel such as hardness, weight and size. Because antioxidants are contained in a particular sorghum kernel structure between pericarp and endosperm, it is imperative to develop new industrial milling technologies which can aid in processing these kernel structural components, and which incorporates them into the sorghum flour for usage in food products.
Read On: World Grain | Sorghum milling study.