Sorghum, also known as Jowar, is a nutrient-rich ancient cereal grain widely cultivated for its versatility and resilience. Naturally gluten-free, sorghum is valued for its high fiber, protein, essential minerals, and antioxidants. It is commonly used in food, feed, and industrial applications due to its mild flavor and adaptable grain structure. Sorghum can be consumed whole, ground into flour, or processed into syrups, snacks, and bakery products. Its drought tolerance makes it a sustainable choice in agriculture.
Sorghum Grain
Sorghum (Jowar) is a highly nutritious, gluten-free whole grain known for its rich fiber, protein, and mineral content. With a mild flavor and versatile use, it is ideal for flours, porridges, bakery products, and healthy food formulations.
Additional information
| Product Name | Sorghum Grain (Jowar) |
|---|---|
| Appearance | Round, small grains; white, red, or yellowish |
| Moisture | Max 12% – 14% |
| Purity | 98% – 99% |
| Foreign Matter | Max 1% |
| Admixture | Max 1% |
| Protein | 10% – 12% |
| Fiber | 6% – 8% |
| Ash Content | Max 1.5% |
| Broken Grains | Max 2% |
| Damaged/Discolored Grains | Max 1% |
| Aflatoxin | Within permissible limits |
| Gluten | Naturally gluten-free |
| Shelf Life | 12 months under proper storage |
| Packing Details | 25 kg, 50 kg PP bags or as per requirement |
| Usage | Flour milling, food processing, livestock feed, brewing, snacks |
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