Sorghum

World production of sorghum (Sorghum bicolor) is 56 million tonnes per year (Table 1), and about 40% of this is used for food. Sorghum is grown in semiarid zones and is especially important in tropical and sub-tropical regions. Food use of sorghum is highest in Africa. The food supply in grams per head per day in the major consuming countries is: Sudan, 248 g day-1; Burkino Faso, 192 g day-1; Nigeria, 143 g day-1; Chad, 142 g day-1; Eritrea, 124 g day-1, and Mali, 124 g day-1. Food use is between 60 g day-1 and 75 g day-1 per person in a further six African countries (Botswana, Cameroon, Ethiopia, Mauritania, Niger, and Togo). Both sorghum and millets are generally milled by traditional methods to yield grits and flours, which are used to make a variety of traditional foodstuffs including porridges, steamed products, breads, and pancake products.

Diabetes 2

Diabetes 2

Diabetes is a disease that affects the way your body uses food. Normally, your body converts sugars, starches and other foods into a form of sugar called glucose. Your body uses glucose for fuel. The cells receive the glucose through the bloodstream. They then use insulin a hormone made by the pancreas to absorb the glucose, convert it into energy, and either use it or store it for later use. Learn more...

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