Sorghum is a gluten-free cereal, rich in protein and starch.
What is sorghum?
The common sorghum (Sorghum bicolor) is a very common wild grass, in tropical and sub-tropical climates.
Nowadays sorghum comes back to Europe as it is a very hardy plant with very long roots going deeply into the ground to find food and grow, thus requiring then less fertilizer and water.
Used in food, sorghum is an essential source of energy, protein, vitamins and minerals and is particularly suitable for people intolerant to gluten.
Sorghum can also be used in animal feeding. It is therefore very interesting for monogastric and especially swine species.
Nutrient intake of sorghum
- Note that for people with allergies, sorghum does not contain gluten.
- Its protein content is important.
- It contains many minerals and especially phosphorus.
- It is also rich in vitamins, mainly from the PP.
Diasorgho, syrupy sorghum extract
Our sorghum extract comes from head grains only and not from the stem. It is available:
- In the form of syrup : amber syrup, palatable, gluten-free.
- In non-diastatic quality : for various food industries (ice-cream, chocolate, cereals, baby food, dairy products, beverages, vinegar …).
In biscuits and bread :
- It speeds up the fermentation.
- It increases the development.
- It improves the performance.
- It slows down the staling.
Fields of applications are the food industry (bakeries, biscuits, ice-cream, chocolate bars, cereal, baby food, dairy products, drinks, beer …).
Very similar to malt extract by its spectral composition of sugar, it is rich in maltose, carbohydrates, fermentables, functional substitute for sucrose, which make DIASORGHO a gluten-free alternative.