Sorghum Flour

Welcome to a curious journey across the globe, from sorghum fields in east Africa to the dinner plates of homes around the world. It’s a journey that involves a highly efficient, interlocked system of production, processing, and distribution. Somewhere in this sequence is the story of the transformation of sorghum into flour.

In our explorations of the journey of sorghum on its way to the dinner plate, we’ll look at the growth, harvesting, and processing of the grain. We’ll then delve further into the science of milling it into flour and the technological advances that can make this process so efficient and effective.

Let’s begin our voyage by looking at the story of sorghum from its origination as a wild grass in Africa’s savannas and deserts, to domestication for use as a nutritious and reliable food source, and finally to its global presence as one of the world’s most important cereals.

The History of Sorghum

Sorghum (Sorghum bicolor) is said to have originated in East Africa, where it’s now widely grown in more than 120 countries across the globe. Highly drought-resistant, and capable of surviving on marginal land, it was quickly developed as a vital and versatile food source.

It was grown as a staple cereal crop in the Nile River Valley over 5000 years ago, and still provides food sources, and income, to millions in developing countries. According to the International Crops Research Institute for the Semi-Arid Tropics, sorghum is estimated to provide staple food for more than 500 million people.

Even earlier, in ancient times, cultures used to use species of sorghums for religious rituals and for brewing beer.

There are three categories of sorghum, including grain sorghums, forage sorghums, and sweet sorghums. Grain sorghums are the most common type grown for food production, as they are cultivated primarily for grain used to make flour. Sweet sorghums are grown for syrup, and forage sorghums (used for animal feed) are most commonly grown for their leaves, stalks, and stems.

Sorghums are generally classified into two types: African or grain sorghums and Asian/Indian or broomcorn sorghums. African sorghums tend to be higher in grain quality, while Asian sorghums are more suitable for animal feed due to their high fiber content.

Harvesting and Processing

Once the sorghum grains reach maturity, they are ready to be harvested. This is usually done either mechanically, by combining, or by hand in the more traditional methods.

In terms of the grain quality, harvest timing is important. To make a good-quality flour, the grain ideally needs to be harvested when it’s no more than 15 percent moisture.

Once harvested, the grain is typically dried for several days until it reaches the desired moisture content. The grain must be further cleaned of any dirt and debris, then sorted and graded according to quality.

The grains are then ready for the milling process, which is the conversion of the hulled grain into flour. This can be done in two ways, either by stone grinding, which is the more traditional method, or by steel rollers, which is now more commonly used.

Milling Sorghum into Flour

Milling sorghum into flour is slightly different to other grains, as sorghum has a particularly hard outer layer. To break this outer layer and access the softer starch granules inside, sorghum flour is milled in two stages.

The first stage is referred to as the “break-roll” process. During this stage, the grains are run through steel rollers set at a narrow gap to crack open the husk of the kernel and gather as much of the starch as possible.

The cracked grains then enter the second stage, referred to as the “reduction” process. Coarse steel rollers are used here to reduce the particles to a finer consistency, according to the desired end product.

The milled flour is usually stored in airtight containers before being shipped to its destination markets. The milled sorghum flour is extensively used in various baked products, both in Africa and in other parts of the world.

Today, there are numerous technological advancements that make the milling process even more efficient and cost-effective. These include improved husk-breaking techniques, high-speed steel rollers, and a general improvement in the milling of sorghum into flour.

Overall, the process of milling sorghum, from harvest to marketing, has become increasingly efficient and successful in recent years, allowing for high-end, high-quality flours to be available for all types of culinary adventures.

Conclusion

Sorghum is a unique grain that has a fascinating story of cultivation, harvest, and processing. It’s a journey that starts in the fields of Africa and ends on dinner plates across the world, transformed into a versatile, nutritious flour.

Whether you’re enjoying baked items, porridge, or flatbreads, it’s a journey you can experience with every bite.

Today, the journey of sorghum is made possible by the ongoing efforts to improve the efficiency of the journey both in terms of mechanical and scientific advancements, as well as collaborative efforts within the industry.

And so, with the hard work of growers, millers, marketers, and distributors, the origins of sorghum and the production of its flour is an ever-evolving story with a sample of global cuisines that’s sure to delight.