May 25, 2017 05:56 PM EDT
Sorghum grains are a gluten-free part of the grass family, which is known to be the most staple food in Africa and India for centuries. The gluten-free grains were also reported to be notable for its nutritious effects and alternative uses like clothing dye and much more.
According to Organic Authority, Sorghum grains are one of the top alternative gluten-free grain picks which could be used in many snacks or food. The grains were said to contain a healthy pack of “20 grams of protein, 12 grams of fiber, 48 percent RDA iron, and 4 percent RDA calcium” per one-cup serving.
Aside from that, it was noted that being a healthy alternative to popcorn is one of its many uses. Yet, the instructions to prepare the snack were said to be similar to that of corn kernels. Simply heating the grains in oil and sprinkling some salt after does the trick. However, attention is much needed since it is more prone to burning than using corn. Using coconut oil, safflower or sunflower oil.
The best-known snack use of Sorghum grains is said to be the popular snack called Jowar Dhani in India. The popped goodness of Sorghum was also said to be eminent in East Africa and in some parts of South Asia. However, the taste of the healthy snack isn’t still a trend in the United States but it is known to be a sweetener and a livestock feed. The grains were also defined to be a source of bioethanol as well.
Meanwhile, Science Daily reported that the stock demand for Sorghum grains are rising as it adds being an alternative to clothing dye to its usage list as well. The report about Sorghum grains as clothing dye was said to be published in the journal ACS Sustainable Chemistry & Engineering.
Nonetheless, study researchers Yiqi Yang, Xiuliang Hou and colleagues tested Sorghum grains and discovered that the grains could be used as a wool dye which produced varying shades of brown. Amid the colorfastness found out by the researchers, the color still withstood ironing, rubbing and 30 laundry wash cycles. Scientists are then studying the further usage of the crops for food coloring and waste water purification in the future.
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