QUEENSLAND scientists are researching the potential of sorghum's benefits for human consumption.
Worldwide, more than 35% of sorghum is grown for human consumption but in Queensland it is mainly fed to cattle.
Researchers from the Queensland Department of Agriculture, Fisheries and Forestry, the Queensland Alliance for Agriculture and Food Innovation and CSIRO have taken a cooperative approach to unlocking sorghum's greater potential as a food and fodder crop.
Food scientists at the Health and Food Science Precinct at Coopers Plains and CSIRO Werribee are studying sorghum's suitability for use in the bakery and ingredient sectors.
"Sorghum is gluten-free and low GI, which makes it particularly good for sufferers of diabetes and gluten intolerance," DAFF Science Leader for food innovation Dr David Poulsen said.
"It is a relatively good source of protein, fibre and iron. We see great potential for sorghum to help in the fight against obesity.
"Sorghum also contains a significant amount of polyphenols, known to have anti-cancer properties."