Share your sorghum experience

[Mossy]

I've stumbled upon a variety of modified sorghum, a "black grain sorghum hybrid", named ONYX sorghum. There is a cold cereal made with it, Grain Berry. I'd be curious if any one has any experience or knowledge with this variety of sorghum.

Texas A&M-bred sorghum now on the cereal aisle - AgriLife Today

Cereal eaters across the nation are learning about sorghum's contributions to healthier human foods outside of the agricultural sector.

agrilifetoday.tamu.edu

What Is Grain Berry Onyx Sorghum? - About Us | Grain Berry

Onyx Sorghum is an all-natural new sorghum developed by Texas A&M University, it blends together in one plant a more powerful combination of antioxidants.

grainberry.com

 

[Dave Clark]

I've stumbled upon a variety of modified sorghum, a "black grain sorghum hybrid", named ONYX sorghum. There is a cold cereal made with it, Grain Berry. I'd be curious if any one has any experience or knowledge with this variety of sorghum.

Texas A&M-bred sorghum now on the cereal aisle - AgriLife Today

Cereal eaters across the nation are learning about sorghum's contributions to healthier human foods outside of the agricultural sector.

agrilifetoday.tamu.edu

What Is Grain Berry Onyx Sorghum? - About Us | Grain Berry

Onyx Sorghum is an all-natural new sorghum developed by Texas A&M University, it blends together in one plant a more powerful combination of antioxidants.

grainberry.com

Thanks for posting. I will look for bulk sources. Probably like black rice, it has a good amount of cyanidins, without the arsenic, and possibly low in PUFA. Sorghum is about 80% insoluble fiber, which is what most of the forum members are looking for, so is coconut fiber.

 

[Aymen]

Thanks for posting. I will look for bulk sources. Probably like black rice, it has a good amount of cyanidins, without the arsenic, and possibly low in PUFA. Sorghum is about 80% insoluble fiber, which is what most of the forum members are looking for, so is coconut fiber.

I would avoid black rice, it's a whole grain type of rice, same as broxn or red rice.

Rice bran inhibits 5 alpha reductase.

 

[Dave Clark]

I would avoid black rice, it's a whole grain type of rice, same as broxn or red rice.

Rice bran inhibits 5 alpha reductase.

Yeah, I was comparing and referring to the cyanidin content, not saying black rice was as good as sorghum.

 

[Mossy]

Thanks for posting. I will look for bulk sources. Probably like black rice, it has a good amount of cyanidins, without the arsenic, and possibly low in PUFA. Sorghum is about 80% insoluble fiber, which is what most of the forum members are looking for, so is coconut fiber.

You're welcome, @Dave Clark, my RPF blood brother—haha. Before you think I've lost it, have you ever noticed that our join dates are the same?

As for the sorghum, I will probably be buying that cereal tomorrow; so I'll report back. I should add, the only cereal available to me locally is the oat-bran version, which is the blandest of all their options—"70% less sugar". Some reviews on amazon say it tastes pretty bland. It looks pretty bland as well; but from a Peat perspective, I'll have no reservations about adding all necessary sugars and taste improving additions.

Interesting about the cyanide content; but if I'm understanding correctly, without the arsenic it's a non-issue.

And it will be interesting to see how I do with the increase of fiber. If I have one consistent issue it's my gut and digestion; and bran tends to have negative effects on me.

 

[Dave Clark]

You're welcome, @Dave Clark, my RPF blood brother—haha. Before you think I've lost it, have you ever noticed that our join dates are the same?

As for the sorghum, I will probably be buying that cereal tomorrow; so I'll report back. I should add, the only cereal available to me locally is the oat-bran version, which is the blandest of all their options—"70% less sugar". Some reviews on amazon say it tastes pretty bland. It looks pretty bland as well; but from a Peat perspective, I'll have no reservations about adding all necessary sugars and taste improving additions.

Interesting about the cyanide content; but if I'm understanding correctly, without the arsenic it's a non-issue.

And it will be interesting to see how I do with the increase of fiber. If I have one consistent issue it's my gut and digestion; and bran tends to have negative effects on me.

I didn't notice the join dates, but I always liked your posts and how you communicate with other members, and it is nice to interact with you.
One thing about sorghum that is a bit disappointing is that sorghum does not have much of a flavor at all, it is a rather bland grain. Of course, that can work out good if you want to incorporate it into a recipe without knowing it is there, but it doesn't stand out on its own.
I was referring to the 'cyanidin -3-glucoside' type cyanidins, which are potent antioxidants. There is a thread somewhere on the forum on C-3-G. But, any of the dark berries, grains, etc. will be high in these type of antioxidants, and producing a dark sorghum will up the antioxidant potential.

https://www.sciencedirect.com/science/article/abs/pii/S030881460400322X

https://pubs.acs.org/doi/abs/10.1021/jf0606609

I don't think there is an issue with arsenic, etc. like there is with rice, so this would be a safer substitute for black rice. The only thing I have read is, not to use sprouted sorghum, since the sprouting somehow produces a cyanide compound that should not be consumed {maybe this is what you were referring to}.

 

[Mossy]

I didn't notice the join dates, but I always liked your posts and how you communicate with other members, and it is nice to interact with you.
One thing about sorghum that is a bit disappointing is that sorghum does not have much of a flavor at all, it is a rather bland grain. Of course, that can work out good if you want to incorporate it into a recipe without knowing it is there, but it doesn't stand out on its own.
I was referring to the 'cyanidin -3-glucoside' type cyanidins, which are potent antioxidants. There is a thread somewhere on the forum on C-3-G. But, any of the dark berries, grains, etc. will be high in these type of antioxidants, and producing a dark sorghum will up the antioxidant potential.

https://www.sciencedirect.com/science/article/abs/pii/S030881460400322X

https://pubs.acs.org/doi/abs/10.1021/jf0606609

I don't think there is an issue with arsenic, etc. like there is with rice, so this would be a safer substitute for black rice. The only thing I have read is, not to use sprouted sorghum, since the sprouting somehow produces a cyanide compound that should not be consumed {maybe this is what you were referring to}.

Thank you, and likewise.

Yes, I think your first point is really its strength; it's easy to incorporate into a dish and flavor as preferred. Though I don't mind it by itself either. The only time I eat it straight is as popped sorghum.

Ok, so that was their intent with this modification, to increase the antioxidants. I think there are opposing schools of thoughts as well: anti and pro antioxidants.

Yes, I was confusing cyanidins with the cyanide issue from the sprouted variation.