The battle between whole grains and alternative super grains continues to captivate the attention of health-conscious individuals worldwide. While whole grains have long held the spotlight for their nutritional benefits, recent study has shone a spotlight on a lesser-known contender: Sorghum bran.
A recent study by the University of Johannesburg (UJ) in South Africa has shown that sorghum bran, more commonly known as jowar in India, has much higher levels of essential amino acids and minerals needed for human health and development than a whole grain. It also states that both white and brown varieties of sorghum bran pack high quantities of calcium, magnesium, leucine, and valine as compared to whole grain flour.
Two UJ researchers - Dr Janet Adebo and Dr Hema Kesa - compared the nutritional quality and functional properties of the different anatomical parts of two locally available sorghum varieties, white and brown sorghum. The study was published recently in the journal Heliyon.
Study suggests sorghum bran has higher nutritional value
The study found out that the brown sorghum bran contained high levels of the essential acid leucine (1.60 gm/100 gm) required for repairing and building muscle. Vital for muscle tissue and repair as well as growth hormone production, valine was found in high amounts of up to 0.80 gm/100 gm in the brown sorghum bran. Brown sorghum bran has calcium (1020.91 mg/100 gm) and magnesium (292.25 mg/100 gm) minerals, which can assist in bone growth and development, while white sorghum bran contained 995.17 mg/100 gm of calcium and 226.02 mg/100 gm of magnesium.
“The reduction of nutrients in sorghum bran has become a matter of nutritional concern. Bran removal, or reduction in bran particle size due to milling or deliberate dehulling, affects the nutritional quality. 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,” says Dr Adebo.
Sorghum: The rising star in the grain world
Sorghum, a gluten-free, climate-resilient grain that has been cultivated for thousands of years, is finally getting the recognition it deserves. This ancient grain is native to Africa and has made its way into diets across the globe. What makes sorghum unique is its impressive nutritional profile and adaptability to various climates.
Sorghum is rich in essential nutrients such as fibre, vitamins, and minerals. Notably, it is an excellent source of dietary fibre, which plays a crucial role in digestive health and maintaining a healthy weight. Compared to whole grains, sorghum boasts higher levels of fibre, making it an excellent choice for those seeking digestive regularity and weight management. Sorghum also contains an abundance of antioxidants, such as phenolic compounds, which can help protect the body against free radical damage.
Additionally, sorghum is potent when it comes to diabetes management. It has a low glycemic index (GI), which means it has a slower and more controlled impact on blood sugar levels compared to some whole grains. This makes sorghum a promising addition to the diets of individuals with diabetes or those at risk of developing the condition. Beyond its health benefits, sorghum is gaining popularity in the culinary world for its versatility. It can be used in various dishes, from soups and stews to salads and baked goods.
Discover the latest Business News, Sensex, and Nifty updates. Obtain Personal Finance insights, tax queries, and expert opinions on Moneycontrol or download the Moneycontrol App to stay updated!
