Another name for jowar is sorghum. Sorghum bicolor is the scientific name for this grass species, which is cultivated for its grain. It is commonly known as sorghum, but it is also referred to by various other names, including great millet, broomcorn, guinea corn, durra, imphee, and jowar. These names are used in different regions and cultures to describe the same plant.
Read a related post: Who should avoid millets?
Jowar, or sorghum, is primarily grown for its edible grain, which has a variety of uses. It is commonly used as food for humans, especially in drought-prone areas where it is a staple crop. The grain is ground into flour and used to make various food products like porridge, bread, and pancakes. It is a gluten-free grain that is also gaining popularity as a healthy alternative to wheat flour in gluten-free diets.
Sorghum is also an important source of animal feed due to its high nutritional value. It provides a valuable source of energy and protein for livestock, making it an essential component in animal feed formulations. In addition, sorghum is used in ethanol production as a raw material for biofuel. The starches present in sorghum can be converted into ethanol through fermentation, making it a sustainable and renewable source for bioenergy production.
Overall, jowar, or sorghum, is a versatile and valuable crop that has many uses and benefits. Its different names reflect its widespread cultivation and consumption around the world, and its resilience in various environmental conditions makes it an important food and feed crop globally.