Sorghum bran boasts higher essential nutrients than whole grain sorghum, offering significant health benefits and potential uses in disaster relief.and minerals needed for human health and development than a whole grain or dehulled sorghum flour, researchers from theSorghum bran packs a calcium, magnesium, leucine, and valine punch much higher than the whole grain flour.
“There is strong scientific evidence linking regular consumption of whole grain cereal foods to long-term health benefits. The studies mostly associate this with the bran component included as part of whole grains,” she adds.Sorghum is widely grown both as a traditional and commercial crop for human and animal food in much of Africa and Asia. It is one of three gluten-free grains in the top seven produced grains worldwide – the others are corn and rice.
In consumer foods, sorghum bran is already used as an additional ingredient in the development of high-fiber snacks, baked products, chocolate, and pasta.Crude fiber in the bran samples Dr. Adebo analyzed were much higher than from other parts of the whole grain, says Dr. Adebo. Compared to the whole grain, white sorghum bran had 278.4% higher crude fiber, and brown sorghum bran had 203% higher crude fiber.leucine, above the Recommended Daily Allowance level.
Compared to the whole grain, white sorghum bran had 120.7% higher crude fat, and brown sorghum bran flours had 81.3% higher crude fat.When comparing sorghum with the top grains worldwide, it holds up well for macro-nutrients, says Dr. Kesa. Compared to corn , wheat, rice, barley, and oats; sorghum contains similar ranges of protein, crude fiber, carbohydrates, and minerals.
“Also, sorghum has been found to contain resistant starch, which is a type of dietary fiber that resists digestion in the small intestine. Resistant starch can have positive effects on gut health by promoting the growth of beneficial gut bacteria and contributing to improved digestion.