Jowar (Sorghum) has the potential to be a wonder crop not only for those involved in the sugar industry, but also for the general public in the fight against coronavirus. Sorghum provides nearly 44 percent of the recommended daily fibre intake. As a result, a strong immune system aids in the prevention of viral and other diseases entering the body. "Sorghum appears to be an important ingredient of our diet in the current times," said NSI director Prof Narendra Mohan. "The vitamins C present in the sorghum grain also help boost our levels of immunity and thus sorghum appears to be an important ingredient of our diet in the current times."
For the past two years, the National Sugar Institute, Kanpur, has been conducting studies to assess the crop's potential at the institute farm in collaboration with ICAR-IIMR, Hyderabad, and five sweet sorghum varieties (CSH 22S, SSV 84, SSV 74, Phlue Vasundhara, and ICSSH 28) considered suitable for sub-tropical regions are being cultivated and tested.
According to research conducted at the institute, while the crop's stem/stalk juice can be used to make ethanol, jaggery, and nutritive low-calorie sugar syrup, the grains obtained as sorghum (jowar) can be used as a healthier flour to replace maida or wheat flour.
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