This article is sorghum flour the plant genus. For the principal modern crop species, see Sorghum bicolor.
For other crop uses, see Commercial sorghum. Some of these species are grown as cereals for human consumption and some in pastures for animals. All sorghums contain phenolic acids, and most contain flavonoids. Sorghum grains are one of the highest food sources of the flavonoid proanthocyanidin. Popped sorghum is popular as a snack in India. The popped sorghum is similar to popcorn, but the puffs are smaller.
Recipes for popping sorghum by microwave, in a pot, etc. In China, sorghum flour is used in combination with wheat flour to make noodles and breads. In the early stages of the plants’ growth, some species of sorghum can contain levels of hydrogen cyanide, hordenine, and nitrates, which are lethal to grazing animals. When stressed by drought or heat, plants can also contain toxic levels of cyanide and nitrates at later stages in growth. Global demand for sorghum increased dramatically between 2013 and 2015, when China began purchasing US sorghum crops to use as livestock feed as a substitute for domestically grown corn.
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