Kanpur: Sorghum (jowar) can be a wonder crop not only for all those related to the sugar industry but to a common man also in the comprehensive fight against the deadly virus of coronavirus.
The National Sugar Institute, Kanpur in collaboration with ICAR-IIMR, Hyderabad has been conducting studies to assess the potential of the crop for the last two years at the institute farm.
Five sweet sorghum varieties (CSH 22S, SSV 84, SSV 74, Phlue Vasundhara and ICSSH 28) deemed suitable for sub-tropical region are being cultivated and tested.
Studies indicate that while the juice from stem/stalk of the crop can be utilised for production of ethanol, jaggery and nutritive low calorie sugar syrup.
The grains obtained as sorghum (jowar) can be utilised extensively as a healthier flour, replacing 'maida' in desi terminology.
Studies hint that one millet which is a healthy alternative to the all-purpose flour is jowar or sorghum.
Rich in protein iron and copper, this gluten free grain has been known to play a crucial role in cellular function and repair.
The rich quantity of potassium and phosphorus helps lower cholesterol and manage high blood pressure.
A large amount of fibre present in the grain sorghum helps improve the digestive system.
Sorghum provides almost 44 per cent of the required daily intake of fibre.
A strong immune system thus helps to prevent any viral or other diseases from entering the body.
The vitamins C present in the sorghum grain also helps boost our levels of immunity.
"Sorghum appears to be an important ingredient of our diet in the current times," said NSI director, Prof Narendra Mohan adding that it can be thus a win-win situation for everyone, while the farmers can get a better price of the produce by utilising each part of crop in an innovative manner.
Jowar crop is a short duration crop of 4-5 months only. It requires less quantity of water. It can be grown as an intercrop with sugarcane. The farmers can increase their income further per acre of land.
