Sorghum: Intolerance & Allergy

Originally from Equatorial Africa, sorghum is now one of the most economically important millet species and is a staple food in many developing countries. The sorghum is grown in many tropical and subtropical countries and even in temperate climates, including the United States. Sensitive to frost but tolerant of drought, blacktop millet is an annual sweet grass (2.5 m to 5 m) and bears loose panicles of 4 to 8 millimeter long seeds at the upper end.

This is what you should know about the sorghum.

Sorghum does not contain gluten, so it can be classified among the gluten-free cereals and is therefore well suited for consumption by people suffering from celiac disease or gluten intolerance. Sorghum bicolor, also called guinea grain or durra grain, belongs to the sweet grass family. Originating in Equatorial Africa – some sources also speak of China and India as parallel countries of origin – sorghum has spread and gained economic importance in almost all tropical and subtropical regions and even in the temperate zone. It is probably the first cereal cultivated and further bred by humans, with a cultivation history of more than five to six thousand years. Other varieties of millet also represent an economic factor as sugar, fodder or fiber millet, an indication of their versatility. In many developing countries, sorghum functions as an easily digestible and gluten-free staple food with a high content of minerals, especially silicon and iron. The mostly annual millet plants reach a height of 2.5 to 5 meters and form loose panicles at the upper end, which contain the grains. Plant structure and habit are somewhat reminiscent of corn. The frost-sensitive sorghum forms a strong root system and is extremely drought-resistant, because in the event of periods of drought it almost completely interrupts its growth and goes into a kind of drought rigidity. In this way, it temporarily reduces its water consumption to a minimum without suffering drought damage. Millet was also very important in Europe until the beginning of the 19th century, after which it was gradually displaced by other cereals and potatoes. The name millet is derived from the Old High German Hirsei, the goddess of crops among the Germanic tribes. The main harvesting season is September and October, but the grain can also be stored if the prescribed moisture content is observed. Millet has a pleasant and slightly sweet taste and is usually offered in hulled or ground form, because the fruit husk of the grains is inedible. In some regions, especially in African countries, sweet sorghum is fermented and used for beer production.

Importance for health

Sweet sorghum occupies a special position within cereals due to its ingredients with health relevance. Millet does not contain gluten, so it can be classified among the gluten-free cereals and is therefore well suited for consumption by people suffering from celiac disease or gluten intolerance. For vegetarians, dishes prepared from sorghum are more valuable than products made from wheat or rye, because sorghum has twice the fat content than, for example, wheat or rye. Millet is also superior to wheat and rye as a supplier of iron, silica and magnesium. However, wheat and rye surpass sorghum in their content of phosphorus, calcium, potassium and sodium. Some of the ingredients, especially silicon, iron and magnesium, are important minerals for maintaining healthy bones and joints. Especially the high content of silicon in the form of silicic acid is very beneficial to a good complexion and hair and nails. The easy digestibility of sorghum and the absence of gluten also make the grain better tolerated than products made from rye or wheat by people with respiratory diseases that lead to mucus. Overall, sorghum can be assessed as an easily digestible, valuable cereal with health-promoting relevance.

Ingredients and nutritional values

At 354 kilocalories per 100 grams, the energy content of hulled sorghum is about 15 percent higher than that of wheat and rye, but still slightly below the energy content of hulled oats.At around 10.6 grams per 100 grams, the protein content is also roughly comparable with the wheat, rye and oat cereals predominantly used for human nutrition in Europe. Only the fat content of 4 to 6 percent reaches more than twice the fat content of wheat and rye. Only oats have an even higher fat content. The carbohydrate content of 69 grams per 100 grams is comparable to that of other cereals. Only a look at the so-called secondary plant substances such as minerals, trace elements and vitamins shows a partial superiority of millet over wheat and rye as described above. It is this above all the content of silicon, magnesium and iron, with which the Mohrenhirse can score.

Intolerances and allergies

The secondary plant compounds of sorghum have positive health relevance, but there is no risk of overdosing, even if the diet consists almost exclusively of millet. For people with gluten intolerance, there are no problems after eating sorghum. Nevertheless, allergic reactions may occur because millet, both in its native and cooked state, contains potential allergens, as do other grasses and grains. Inhaled dust containing millet pollen or abrasion from plant parts can also trigger allergic reactions. Often, allergies to wheat, rice, or corn coexist with millet allergy.

Shopping and kitchen tips

When shopping, it is recommended to look for good quality – e.g. organic quality – and to buy only hulled sorghum, unless a grinder or huller is available. The hulled sorghum has only one small disadvantage, which can be remedied by appropriate treatment before preparing a dish. The relatively high fat content of the millet is mainly located just below the inedible husk and, after the grain is hulled, it comes into contact with atmospheric oxygen, causing it to partially oxidize and acquire a rancid odor and bitter taste. Therefore, it is recommended to wash the grains hot in a fine sieve before processing. Any rancid fat will then dissolve and be washed away with the hot water. Sorghum is particularly suitable for hearty casseroles, soups, pancakes, flatbreads, but also for various desserts. It is recommended to bring the water or milk in which the millet grains are cooked to a boil before adding the millet. If the granular structure is to be preserved, the millet should not be stirred after it is added.

Preparation tips

The preparation of a classic millet porridge is very simple. The millet can be cooked with water or optionally like a rice pudding with milk and sweetened with cinnamon sugar. The porridge can also be refined with a little butter and lemon juice. As a hearty dish, for example, a mushroom-millet casserole is recommended, which can be prepared with millet grains and seasoned heartily as desired. Millet is also well suited for the preparation of buffers, which can be varied with a variety of finely chopped vegetables.