SORGHUM: OBLIGING ALTERNATIVE AND ANCIENT GRAIN

摘要

This article provides an overview of global Sorghum production, describes the physical and anatomical characteristics of Sorghum grains, and outlines the various food and non-food applications (e.g. ethanol production and animal feeds) of Sorghum. The various food applications of Sorghum have been attributed to its unique flavour, contents of lipid, phenolic compounds and other nutrients, and being naturally gluten-free. Examples of new Sorghum-based products promoted by recent student product development competitions are also provided.