Sorghum is a cereal grain that originated in Africa where it has grown for 10,000 years.
It grows tall like corn. Bread and porridge are commonly prepared from it, so it is the main source of energy, protein, vitamins and minerals for millions of people.
But its biggest advantage is that it resists heat and drought. Yet it’s not as popular as wheat or corn because its hard to digest.
That’s a hard crop to crack, right?
Well, Nana Baah Pepra-Ameyaw, a doctoral student in the Department of Food Science and Human Nutrition at Michigan State University, is giving it a try. He spoke with Ali Hussain, a reporter for The Food Fix.