CSA Library Series is a collection of articles that pertain to celiac disease and dermatitis herpetiformis. Most of these articles have appeared in CSA’s quarterly newsletter, Lifeline, which all CSA members receive. Historic articles included in these resources may or may not include updated notes. Updated information indicated in red type. Articles represent the work of the author.

Sorghum, Milo of the Midwest

Lifeline, Fall 1995, Vol XIII, No 4, pp 1-3, updated January 2004

Grain sorghum (Sorghum bicolor L. Moench) is considered to be one of the four most important cereal grains used for human consumption. While sorghum is considered to be native to tropical Africa and continues to be a leading cereal grain the most areas of the continent, it came to the United States from France. It was common in our grocery markets from the 1850s when first introduced through World War I. But since that time, it has disappeared from general stores as a food staple and major flour item.

Sorghum comes in a variety of types, and its uses range from broom straw to syrup. Its wide usage explains why it is so universally grown. Depending on the type of sorghum, the pith may be juicy or dry. The leaves resemble corn leaves and are about 2 inches wide and 2 1/2 feet long. The color of the grain may be white, yellow, red, or brown. [Certified food grade sorghum varieties are white.]

Sorghum is higher in protein and lower in fat than corn. The mineral composition differs only slightly from corn, and the vitamin content in grain sorghum is similar to white corn.

Sweet Sorghum. It may be known by the common name of sorgos and has sweet, juicy stems and may grow 6 to 14 feet tall. The seeds of sorgos are small and bitter. This type of sorghum grows a heavier stock and is cultivated for the sweet juice found in the stalk, which is boiled down into sorghum syrup. Silage and animal feed can be made from the leaves and stalks of sweet sorghum.

Grain Sorghums. These include what we commonly know as kafir, kafir corn, durra, milo, maize, Egyptian corn, African millet, Black Indian millet and pearl millet. In some market areas and in selected health food stores, distributors often represent a confusion between the sorghums referred to as millets and other related millets.

Grain sorghum can grow 15 feet high. However, most sorghums we know in the U.S. grow only 2 to 3 feet high, permitting harvesting with standard grain harvesters. With nearly 95 percent of the nutritive value of corn, the seeds of grain sorghum are nutritionally valuable for all classes of livestock and poultry. Grain sorghums are excellent for forage. Farmers often feed the grain to livestock or make the entire plant into silage.

Grass Sorghums. These include sudan grass and tunis grass and are used for pasture and forage. They are annuals and grow quickly. They are generally used for summer pasture. Johnson grass, a perennial grass sorghum, is considered a pest when out of control, but makes an excellent hay and cattle feed.

Broom Corn Sorghum. This variety has branches of the panicle of the plant which are elongated and tough when mature. Thus, its major use is being adapted to the manufacture of whisk brooms. In our markets in Nebraska, we often find seeds still in the broom straws which can be planted and grown as immature plants in this climate.

Uses. The uses of sorghum are wide and varied. Pasturing cattle on the stubble of sorghum is common. Milo fields in the midwest corridor of the U.S. are major hunting areas for pheasant, quail and cottontail rabbits. For human consumption, sorghum is used as a grain and a syrup, depending on the type grown. [Varieties of sorghum are certified for specific end uses.]

In all countries except the United States, sorghum is used extensively as a cereal food. The grain is an excellent food source when ground into flour and used to make pancakes, porridge and flatbreads. Sweet sorghum provides sweetening for food. It has long been an important sweetening agent in the eastern United States, especially in the Appalachian mountains where grain sorghum is used extensively.

Sorghum grain produces edible oil, starch, dextrose, paste, and alcoholic beverages. Sorghum can be puffed, popped, shredded and flaked to produce ready-to-eat breakfast cereals. Economically, the use of sorghum grits and commercial enzymes is also practical.

Food Uses. The major categories of traditional foods are as follows: fermented and unfermented flat breads; fermented and unfermented thin and thick porridges; steamed and boiled cooked products; snack foods and alcoholic and nonalcoholic beverages. World-wide, the most popular unfermented flat breads are roti in India and tortillas in Central America. For roti, a portion of the flour is gelatinized, mixed with more flour and warm water and kneaded into a dough. The dough is shaped or rolled into a circle that is baked on a hot griddle. For tortilla production, whole or decorticated sorghum is lime cooked, steeped overnight, washed, stone-ground into dough, shaped into thin circles and baked on a hot griddle.

The most popular fermented breads are injera, kisra and dosa, consumed in Ethiopia, Sudan and India, respectively. About 80% of the Ethiopian sorghum is used for the production of injera. The sorghum flour is mixed with water and a yeast starter from a previous batch of injera. After fermentation for 24 to 48 hours, the batter is poured onto a greased pan for baking. The resulting product is a flexible, brown pancake which contains uniformly distributed fish eyes, or air bubbles. Dosa is consumed in India and is produced from a mixture of black gram, and sorghum and rice flour.

Porridges can be fermented or cooked with acid or alkali. Decorticated sorghum flour is cooked in plain water or water acidified with tamarind juice or made alkaline with wood ashes (potash). The most popular fermented porridges are ogi and nash, widely consumed in West and East Africa, respectively. Whole sorghum is soaked in water and allowed to ferment for 2-3 days. The wet grain is crushed in a slurry of water and sieved to remove the bran. The fine particles are allowed to ferment longer. Excess water is decanted and the resulting slurry cooked in water or milk.

For couscous production, sorghum flour is kneaded with enough water to form agglomerates. The particles are forced to pass through a coarse screen and steamed. The cooked product is consumed with a sauce or milk.

Decorticated sorghums are often cooked like rice. Special types of small-seeded, very hard sorghums are used as a substitute for rice.

Two major kinds of alcoholic beverages are produced from malted sorghum. The most common type, called opaque beer, undergoes souring and yeast fermentation and is very popular in southern Africa. The high-solids beer is sour, alcoholic, pinkish and effervescent.

In Nebraska, Mary Schluckebier of Seward and Leon Rottmann of Omaha have been experimenting with sorghum flours for the past four years. With the use of Magic Mill, we have ground local sorghums grown by area farmers which are reds, browns, and whites for use as flours. We have ground both whole grain and popped grain. Both flour products are excellent substitutes for rice flour in usual flour combinations. We have used chocolate and especially small amounts of almond flour to develop excellent combinations for breads, cakes and pastas. Pancakes and flat breads may be two of the better choices for use of sorghum flours. Crackers with combinations of sorghum with garbanzo or bean flours are also very good choices. We have found that sorghum flour can be substituted for rice flours in part or a total substitution with no readily apparent problems and with an impression on our part for an improved taste preference, a lessened chance for grittiness and similar quality of finished products with other common flours used in gluten-free baking. At this time, we show a preference for use of white sorghum, but feel that the red and brown sorghums also will do well for home and commercial use in the gluten-free diet.

Research at Texas A&M. Recent research at several universities throughout the U.S., including Texas A&M has included improved uses of sorghum (milo) flours. See the CSA Gluten-Free Product Listing for buying sources. Examples you will note on the order blank provided in this issue of Lifeline include the following items: whole grain sorghum flour, brownie mix, pancake mix and muffin mix.

Hopefully, you or a celiac friend will also experiment with the use of sorghum flour in you own cooking and baking. You may wish to consider some of the following recipe ideas as you try out sorghum flour for use in your food combinations.

MILO PANCAKES

Combine dry ingredients and egg yolks. Add water to achieve pancake batter consistency. Whip egg whites until stiff. Fold into batter. Bake on a hot, 375-degree griddle or fry pan until brown, turning once. Makes about 20 4-inch pancakes.

Substitutions. For the water (liquid), substitute either milk, orange juice, or a can of either peaches or pears run through the blender. Using either half yogurt or tofu for the liquid also works out well. An apple/water combination pureed in the blender is a nice taste difference. Wash and core one apple. Peel if desired. Puree in the blender with 1/2 cup water and one teaspoon of cinnamon. Measure again and substitute the apple mixture for the water.

Additions. Two tablespoons of sugar added to the above mixture with any combination and four tablespoons of almond flour or cassava root flour make an excellent finished product.

SORGHUM BROWNIES

Preheat oven to 350 degrees. Blend together the dry ingredients. Add the liquid ingredients and blend well for one minute. Spread in a greased 8 x 8 inch pan and bake for 30 to 35 minutes. After cooling, frost with cocoa frosting or sprinkle with powdered sugar and a dash of cinnamon. Excellent with a cooked brown sugar/cocoa frosting.

SORGHUM WHOLEGRAIN BUTTERMILK PANCAKES

Sift together flour, buttermilk, sugar, baking powder, cornstarch and soda. Mix together eggs, water and shortening and add to the dry ingredients. Beat until batter is smooth and pour onto hot, greased griddle or skillet. Cook until the top is partially set (will not bubble) and underside is brown. Turn and brown on the other side.

Suggestion. Use the eggs separated. Mix in egg yolks. Beat egg whites to stiff stage and fold in last to batter.

SORGHUM WHOLEGRAIN NUT/FRUIT BREAD

Heat oven to 350 degrees and grease one loaf pan. Measure all ingredients into large mixing bowl and beat on medium speed of mixer for 1 minutes. Pour into loaf pan and bake 55 to 60 minutes or until toothpick inserted comes out clean. Cool 10 minutes and turn out of pan.

Variations:

Banana Nut Bread. Decrease milk to 3/4 cup and add 1 cup mashed banana.

Apricot Bread. Decrease milk to 1/2 cup and add 4 teaspoons grated orange peel, 3/4 cup orange juice and 2 cups finely chopped dried apricots.

Orange Nut Bread. Decrease milk to 1/2 cup and add 4 teaspoons grated orange peel and 3/4 cup orange juice.