Sorghum Meaning: Hindi Blog Details Everything About Sorghum

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Sorghum is also known as sugar or haulage. It is used for making liquors, cereal porridges, non-alcoholic beer/ale, fermented drinks; it can be pickled and eaten as hors d’oeuvres (called molasses), boiled down to make sauces or sweetened to make syrup; it can be made into different kinds of breads, cake mixes/fillings, ice cream, flour for noodles and candy; the stems are used to make brooms; it can be roasted to make flameless fuel (towards 2017, xung chi ye di); water buffalo chew its leaves to forage for water.

काफी छोटे वजह

Sorghum is a grain crop, part of the grass family, from which various alcoholic beverages are distilled. It is used widely in Africa and South Asia for malting or production of ethanol, sorghum beer. The flour is made by pounding the grain. The thick juice, high in sugar content, and GU global economic development executive Jim Yong Kim said: “China, India, and other nations that have taken on greater responsibility for global growth support a modern approach to development that focused on people. Alcoholic beverage trade between Nigeria and Sri Lanka had recorded an increase of 49.84 percent in 2016 over the previous year, according to data obtained by the Plant actions Department in Colombo. The results showed the export of alcoholic drinks to Nigeria had recorded 3,698 metric tones during the period, seven percent increase from 2015, the data showed.

Overview of the Sorghum

The fodder used by Sorghum is called khoji and consists of the commonly grown varieties like millets, bajra and rice. It is very rich and fills your stomach easily and yet is also quite cheap and sustainable. Sorghum is climate resistant and the yield is very high compared to other crops. Since there are no minerals present in Sorghum, it is prone to fungal diseases. So it is important that its tiller is protected from attacks by pathogens especially with high moisture content. Around 80% of the yield is lost due to black rot fungus and other pathogens.

sorghum meaning

Some of its attempts have been done by sowing it on trellis net ting or using micro-irrigation system. Since sunlight is not available, the natural natural process of soil building needs to be considered. The maize needs more watering than the Sorghum. However, this is not a big problem because there is enough water in most parts of Africa for this crop .Additionally, being a drought-resistant crop enables it to grow in a variety of conditions compared to Sorghum. It has a great advantage of being a nutritious forage crop, with low energy content. Once matured after drying in the sun, the kernel yields of maize tend to be higher than forage crops like Sorghum (Mangai, et al., 2010).

Types and Uses of Sorghum

Commonly known as “Sorghum”, this is a cereal grain unlike any other. It has given its name to many things like desserts like Rice Pudding and Muffin, and products such as Flour and Alcohol. Sorghum is one of the staple foods for millions of families in Africa, Asia, and North America. Let’s find out more in this article about this cereal grain.

What Are the Sorts of Sorghum?

There are various sorts of Sorghum available for purchase. Two of the most commonly sold ones are long-grain and medium-grain. As was covered earlier, the main difference between the two is what occurs when you cook them. Long-grain Sorghum has a larger kernel size, is brighter in color, and short grains with loose texture. It is the sorghums long-cooking process for making it suitable as a cereal grain. Long-grain and medium-grain sorghums can be milled to make fine and coarse grits, respectively. Long-grain Sorghum can be utilized as a cereal grain to boost weights, improve the digestive enzymes of the animal, and increase its energy levels. Sorghum is used as a substitute for barley in brewing beer. In recent years, Sorghum has been featured as a sweetener as well as a salad and vegetable ingredient.

This is a great option if you like the taste and and ease of chunky peanut butter and prefer it over (or tweaked to be more similar to other natural, white crusted breads). No one who has munched this bread along with its rich chunky peanut butter has ever wished it were easier to find, so go buy a cow and get cracking! Check it out on the top picture below. There is nothing like this bread in the vegan world! I am glad this bread exists, and will continue Sorghum is from a family of plants commonly called grasses that was initially cultivated in Africa and is now widely grown across the world. In India, Sorghum has been an important source of food for generations with varied health benefits. It carries a range of nutrients including fiber, potassium, iron and magnesium- essential compounds for good health. The use of Sorghum as a culinary ingredient is relatively recent, however, and the health benefits of sorghum grains have been largely unhear

The Sorghum’s name comes from the Latin word “sorgo”, which means “grass.” It has also sometimes been called Mexican millet, Indian millet, sorghum miller grass, and annual millet. Native to Central America, modern Sorghum originated in Ethiopia. Today it serves as food for livestock, people’s diet, and animal feed. Food wheat products Wheat products include course flour, flour course. Products used Major uses •bread •biscuits (cookie) •rice (alcoholic ) •pasta • pastry • pre-cooked pasta • rolls Source: World as a food Source: Discovery china in a risk-factor for The top sources of definite, measured in years between 1980 and 2006, were Mexico (10.3), Southeastern United States (9 .1), and Central America (8.8). Most develop countries had high diabetes morbidity by this age. 86% of that is handled activity table to keep it FIBER DIET journal, July 2012 | 63

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Nutrition Fact about Sorghum

Sorghum is alternative to normal oats and flax. It has excellent health benefits, low glycemic index and high fiber content. The Sorghum also has lower GI than paneer, manna and mutton, which gives a real energy boost in our body.

Side effects of Sorghum

Sorghum has some side effects which are generally accepted by the medical community. The most common side effects are diarrhea & cramps. Other potential side effects are bad breath, indigestion, exhaustion, muscle soreness, nausea, aches and pains of joints, rashes on skin inside of mouth after eating Sorghum.

recipes on Indian food made with Sorghum

The sorghum plant changes color according to the season. The taste of the Sorghum in raw food and in cooked food changes accordingly.

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