Sorghum is hard to digest mainly due to the presence of a tough inner protein wall that surrounds each protein body in a single sorghum seed. This information has been discovered by Purdue University food science professor Bruce Hamaker.
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The protein bodies in sorghum are encased within a structural layer known as the protein matrix. This matrix is made up of tough proteins that are resistant to digestion by the human body. As a result, when we consume sorghum, the nutrients present in the protein bodies are not easily released or absorbed during the digestion process. This leads to a significant portion of the nutrients passing through the body unabsorbed.
The tough inner protein wall in sorghum is unique to this cereal grain and sets it apart from many other grains. While sorghum is known to contain essential proteins that are beneficial for human health, the challenge lies in breaking down this protein matrix to release and absorb these nutrients.
The indigestible nature of sorghum can be attributed to its high fiber content as well. Sorghum contains a significant amount of dietary fiber, which adds to the difficulty in digestion. Fiber is important for promoting digestive health, but excessive amounts can be hard on the digestive system, potentially leading to gas, bloating, and discomfort.
To improve the digestibility of sorghum, various processing methods can be employed. Traditional practices such as fermentation, soaking, or milling can help break down the protein matrix and make the nutrients more accessible for absorption. Additionally, genetic modification techniques can be used to develop sorghum varieties with improved digestibility.
In conclusion, sorghum is hard to digest primarily because of the tough inner protein wall surrounding each protein body in the seed. This resistant protein matrix, combined with the high fiber content, makes it challenging for the human body to fully break down and absorb the nutrients present in sorghum. Understanding the factors contributing to sorghum’s digestibility can help in developing strategies to enhance its nutritional value and make it more suitable for consumption.