Sorghum is a cereal grain that grows tall like corn. It originated in Africa, where it has grown for 10,000 years. Bread and porridge are the most common foods prepared from sorghum. It is the main source of energy, protein, vitamins and minerals for millions of people.

Sorghum’s biggest advantage is that it resists heat and drought. It survives extreme conditions with little water. Still, it’s not as popular as wheat or corn because of its complex protein structure that makes it hard to digest. That’s a hard crop to crack right?

Well, Nana Baah Pepra-Ameyaw, a doctoral student in the Department of Food Science and Human Nutrition at Michigan State University, studies how to process Sorghum to make it easier to digest. His research could improve food security by making sorghum easier to process and eat in food-scarce regions of the world. He spoke to Ali Hussain, a reporter for The Food Fix

Photo: Nana Baah