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#Dlium Cantel or sorghum (Sorghum bicolor) is a species of plant in the Poaceae, perennial shrub, growing in clumps, up to 4 meters high, growing in a wide range of temperatures, upland, toxic soils and recovering growth after several droughts.
S. bicolor has ribbon-shaped leaves, a large linear vein in the center and is green. Flowers in panicles at the ends of the stems with long stalks. Small grains with a diameter of 2-4 mm.
Sorghum being one of the most drought tolerant plants, has a very large root to leaf surface area ratio. At times of drought will roll up the leaves to reduce water loss through transpiration.
If the drought continues, it will go into dormancy rather than die. The leaves are protected by a waxy cuticle and use C4 carbon fixation so that they use only one-third of the amount of water required by C3 plants.
Sorghum grows in a wide temperature range, upland, toxic soils and can regrow after drought. Optimal growing temperature range is 12-34C (54-93F) and the growing season lasts ~115-140 days. It can grow in various types of soil, such as heavy clay to sandy soil with a pH tolerance of 5.0-8.5.
This species is rich in minerals such as phosphorus, potassium and zinc. The nutritional value is comparable to that of rice, corn and wheat. The energy value of 100 g ranges from 296.1 to 356.0 kcal. Seeds contain 60-75% carbohydrates, 8-13% protein and 4-6% fat. The content of saccharose and glucose in the stalk is 10-16%. In comparison, sugar cane has a sugar content of 10-20%. Thus this plant can be used as a substitute for sugarcane.
Grains are used as food, alcohol, animal feed or bio-based ethanol. Gluten-free seeds, high in resistant starch and more abundant and diverse phenolic compounds compared to other major cereal crops.
Sorghum seeds are used to make bread which is a staple food in many cultures. Popped grains are a popular snack in parts of West India. Sorghum flour is mixed with milk, butter and sugar to make a dish of porridge and millet porridge.
Sorghum is fermented and distilled to produce a clear liqueur. The red and white varieties of sorghum are used to make traditional brewed beers. Red sorghum gives the beer its sorrel color.
Sweet sorghum stalks are used to produce biofuel by extracting juice and then fermenting it into ethanol.
Sorghum is an alternative to corn. The plant is also used for fodder for cattle and pigs. It is also used to make traditional corn brooms. The reclaimed stem is used to make a decorative milled material marketed as Kirei board.
Kingdom: Plantae
Phylum: Tracheophyta
Subphylum: Angiospermae
Class: Liliopsida
Order: Poales
Family: Poaceae
Subfamily: Panicoideae
Tribe: Andropogoneae
Subtribe: Sorghinae
Genus: Sorghum
Species: Sorghum bicolor
Subspecies: Sorghum bicolor ssp. arundinaceum, Sorghum bicolor ssp. bicolor, Sorghum bicolor ssp. drummondii
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Location: Siman, Ponogoro Regency, East Java Province, Indonesia.
Aryo Bandoro
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