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Grain Sorghum/milo - whats it used for
Here in Australia we grown millions of tonnes of sorghum (otherwise known as
milo) as a grain crop. But I cant recall it being listed as an ingredient in any recipe/commercial product. So does anybody have a recipe/know what its used for? gtoomey |
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Grain Sorghum/milo - whats it used for
>Gregory Toomey writes:
> >Here in Australia we grown millions of tonnes of sorghum (otherwise known as >milo) as a grain crop. But I cant recall it being listed as an ingredient >in any recipe/commercial product. > >So does anybody have a recipe/know what its used for? Encyclopædia Britannica sorghum cereal grain plant of the family Gramineae (Poaceae), probably originating in Africa, and its edible starchy seeds. All types raised chiefly for grain belong to the species Sorghum vulgare, which includes varieties of grain sorghums and grass sorghums, grown for hay and fodder, and broomcorn, used in making brooms and brushes. Grain sorghums include durra, milo, shallu, kafir corn, Egyptian corn, great millet, and Indian millet. In India sorghum is known as jowar, cholam, or jonna; in West Africa as Guinea corn; and in China as kaoliang. Sorghum is especially valued in hot and arid regions for its resistance to drought and heat. The strong grass usually grows to a height of 2 to 8 feet (0.5 to 2.5 m), sometimes reaching as high as 15 feet (4.5 m). Stalks and leaves are coated with a white waxy bloom, and the pith, or central portion, of the stalks of certain varieties is juicy and sweet. The leaves are about 2 inches (5 cm) broad and 2 1/2 feet (0.75 m) long, and the panicles, or flower clusters, range from loose to dense, bearing 800€“3,000 kernels. The seeds vary widely among different types in colour, shape, and size, but they are smaller than those of the wheat plant. Sorghum is of a lower feed quality than corn (maize). It is high in carbohydrates, with 10 percent protein and 3.4 percent fat, and contains calcium and small amounts of iron, vitamin B1, and nicotinic acid. The grain is usually ground into a meal that is made into porridge, flatbreads, and cakes. The characteristic strong flavour can be reduced by processing. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. The stalks are used as fodder and building materials. Sweet sorghums, or sorgos, are grown mainly in the United States and southern Africa for forage and for syrup manufacture. In some countries the sweet stalks are chewed. Sorghum, one of Africa's major cereal grains, is also cultivated in the United States, India, Pakistan, and northern and northeastern China. Substantial quantities are grown in Iran, the Arabian Peninsula, Argentina, Australia, and southern Europe. Encyclopædia Britannica Premium Service. http://www.britannica.com/eb/article?eu=70532 [Accessed March 16, 2004]. --- ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Grain Sorghum/milo - whats it used for
>Gregory Toomey writes:
> >Here in Australia we grown millions of tonnes of sorghum (otherwise known as >milo) as a grain crop. But I cant recall it being listed as an ingredient >in any recipe/commercial product. > >So does anybody have a recipe/know what its used for? Encyclopædia Britannica sorghum cereal grain plant of the family Gramineae (Poaceae), probably originating in Africa, and its edible starchy seeds. All types raised chiefly for grain belong to the species Sorghum vulgare, which includes varieties of grain sorghums and grass sorghums, grown for hay and fodder, and broomcorn, used in making brooms and brushes. Grain sorghums include durra, milo, shallu, kafir corn, Egyptian corn, great millet, and Indian millet. In India sorghum is known as jowar, cholam, or jonna; in West Africa as Guinea corn; and in China as kaoliang. Sorghum is especially valued in hot and arid regions for its resistance to drought and heat. The strong grass usually grows to a height of 2 to 8 feet (0.5 to 2.5 m), sometimes reaching as high as 15 feet (4.5 m). Stalks and leaves are coated with a white waxy bloom, and the pith, or central portion, of the stalks of certain varieties is juicy and sweet. The leaves are about 2 inches (5 cm) broad and 2 1/2 feet (0.75 m) long, and the panicles, or flower clusters, range from loose to dense, bearing 800€“3,000 kernels. The seeds vary widely among different types in colour, shape, and size, but they are smaller than those of the wheat plant. Sorghum is of a lower feed quality than corn (maize). It is high in carbohydrates, with 10 percent protein and 3.4 percent fat, and contains calcium and small amounts of iron, vitamin B1, and nicotinic acid. The grain is usually ground into a meal that is made into porridge, flatbreads, and cakes. The characteristic strong flavour can be reduced by processing. The grain is also used in making edible oil, starch, dextrose (a sugar), paste, and alcoholic beverages. The stalks are used as fodder and building materials. Sweet sorghums, or sorgos, are grown mainly in the United States and southern Africa for forage and for syrup manufacture. In some countries the sweet stalks are chewed. Sorghum, one of Africa's major cereal grains, is also cultivated in the United States, India, Pakistan, and northern and northeastern China. Substantial quantities are grown in Iran, the Arabian Peninsula, Argentina, Australia, and southern Europe. Encyclopædia Britannica Premium Service. http://www.britannica.com/eb/article?eu=70532 [Accessed March 16, 2004]. --- ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Grain Sorghum/milo - whats it used for
"Gregory Toomey" > wrote in message
news:2392283.rs9gZVCAM4@GMT-hosting-and-pickle-farming... : Here in Australia we grown millions of tonnes of sorghum (otherwise known as : milo) as a grain crop. But I cant recall it being listed as an ingredient : in any recipe/commercial product. : : So does anybody have a recipe/know what its used for? : : gtoomey ======= I don't know. Would that be the same Sorghum as in Sorghum Molasses? And aren't there bird seed blends that use Milo; or am I thinking about millet? <shrug> Food for thought... ! LOL -- Cyndi <Remove a "b" to reply> |
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Grain Sorghum/milo - whats it used for
"Gregory Toomey" > wrote in message
news:2392283.rs9gZVCAM4@GMT-hosting-and-pickle-farming... : Here in Australia we grown millions of tonnes of sorghum (otherwise known as : milo) as a grain crop. But I cant recall it being listed as an ingredient : in any recipe/commercial product. : : So does anybody have a recipe/know what its used for? : : gtoomey ======= I don't know. Would that be the same Sorghum as in Sorghum Molasses? And aren't there bird seed blends that use Milo; or am I thinking about millet? <shrug> Food for thought... ! LOL -- Cyndi <Remove a "b" to reply> |
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Grain Sorghum/milo - whats it used for
Gregory Toomey wrote:
> > Here in Australia we grown millions of tonnes of sorghum (otherwise known as > milo) as a grain crop. But I cant recall it being listed as an ingredient > in any recipe/commercial product. > > So does anybody have a recipe/know what its used for? Sorghum is a very common fodder for livestock. That is its main use. Sorghum is also used to make a syrup similar to molasses that is popular in some areas of rural US. It is milder than molasses and the closest equivalent to Lyles Golden Syrup I can think of. Sorghum is the grain that looks rather like corn, but the leaves come out staggered not in clusters, right? And no ears, the seeds are at the top like grains other than corn. |
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Grain Sorghum/milo - whats it used for
Gregory Toomey wrote:
> > Here in Australia we grown millions of tonnes of sorghum (otherwise known as > milo) as a grain crop. But I cant recall it being listed as an ingredient > in any recipe/commercial product. > > So does anybody have a recipe/know what its used for? Sorghum is a very common fodder for livestock. That is its main use. Sorghum is also used to make a syrup similar to molasses that is popular in some areas of rural US. It is milder than molasses and the closest equivalent to Lyles Golden Syrup I can think of. Sorghum is the grain that looks rather like corn, but the leaves come out staggered not in clusters, right? And no ears, the seeds are at the top like grains other than corn. |
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