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What makes Food-Grade

Sorghum Food?

Q&A with Earl Roemer - President, Nu Life Market

Question: Is color an indication of food-grade sorghum?

Answer: T e sorghum species is Sorghum bicolor. T e two sub-species of sorghum plants are referred to as purple plant and tan plant. An easy way to identify which plant is purple or tan is by looking at the glume that surrounds the grain when it is ripe. T e glume will be dark purple if it is a purple plant and tan if it is a tan plant. Most oſt en in the United States a white or crème colored grain that is produced by a tan plant sorghum is referred to as a food-grade sorghum. T is sorghum grain is very bland


in fl avor and may be milled into a very nice white fl our for gluten free food applications. T e purple plant sorghums that produce white, red, bronze, or black colored grain may also be consumed as a food. T e pigmented grains contain very unique phenolic compounds or antioxidants that are being researched for their possible health benefi ts and their use as natural food colorants.

Question: Does the milling quality matter?

Answer: Sorghum may be milled with standard grain milling equipment as

long as this equipment has the capability of producing a fl our specifi cation that is required by the end user. T e specifi cations of the fl our references the particle size, particle size distribution, and starch damage necessary for producing a cooked or baked food product with the texture most desired by the consumer. T e product range is endless, from gluten free extruded snacks and Ready to Eat (RTE) cereals to gluten free baked pastries.

Question: What items from a nutrition standpoint constitute food-grade suitability or are more preferred for its use?

SORGHUM Grower Fall 2015

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