Unlocking the Baking Potential of Sorghum: Research Insights on a Versatile Grain
Sorghum, a climate-resilient crop traditionally used as a staple in Africa and Asia, is gaining attention as a promising ingredient in baked goods across the globe. Despite its widespread cultivation, particularly in drought-prone regions, sorghum remains underutilized in Western food systems—most of it relegated to animal feed. However, a growing body of research is changing that narrative.
