In many parts of the world sorghum has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous and malted beverages are made from this versatile grain.
Traditional food preparation of sorghum is quite varied. Boiled sorghums are one of the simplest uses and small, corneous grains are normally desired for this type of food product. The whole grain may be ground into flour or decorticated before grinding to produce either a fine particle product or flour, which is then used in various traditional foods.
