Growing up, it was easy to find a garden of sorghum, even easier to pluck a cob and eat it then and there – raw. That sorghum would later be harvested, mainly dried and beaten off the cob.
While some people enjoyed its bread, porridge was especially preferred for children.
People would go ahead and ferment it (this would turn its colour from deep brown to black) and make different kinds of beverages ranging from the soft kind to the alcohol.
I do not think I ever heard of an actual benefit of it from my elders, although I very well knew that the hot porridge was good for children and too much bread without drinking enough water led to constipation.
But does it stop only at eating? Sorghum actually has surprising benefits.
It is a cereal that is mostly grown mainly in northern, eastern and western Uganda.
Sorghum has a dual purpose as it can be used as a staple food for human consumption as well as fodder for livestock.
Internationally, the International Crop Research Institute for the Semi-Arid Tropics (ICRISAT), according to foodtank.com estimates that more than 90 million people in Africa and Asia depend on millets in their diets, and 500 million people in more than 30 countries depend on sorghum as a staple food.
In East Africa, according to Dr. Robert Balikudembe, a researcher at Natural Chemotherapeutics Research Institute (NCRI), sorghum is most common in Uganda, where people mainly grow the dark brown grains when dried, plus Kenya and Sudan, whose grain colour is...
Read Full Story: https://www.monitor.co.ug/uganda/magazines/healthy-living/surprising-health-benefits-of-f-sorghum-3564404
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