It takes stomach enzymes longer to break down the wall to reach the nutritional proteins in sorghum than it does to reach the proteins in similar grains, such as corn. Hamaker's study revealed that in a special sorghum variety, the protein body wall is structured differently, allowing enzymes to digest protein more quickly. Hamaker's work, which could lead to sorghum crops with greater dietary benefits, has earned him the 2000 Purdue University Agricultural Research Award. Sorghum is commonly used as animal feed in the United States, but it more often is consumed by people in other parts of the world. The grain can be an ingredient in snack foods and baking and brewing products, and it sometimes is used as a meat extender.
Sorghum contains slightly more calories than corn but fewer grams of fat.
The digestibility problem has mystified agriculturists for years. If this had been corn, you'd probably have had 20 laboratories working on it. Associate Dean of Agriculture Randy Woodson said Hamaker's research is adding to what was a small body of knowledge on sorghum digestibility. Bruce's research has led to the improved nutritional quality of grains, which could have major consumer applications down the road. Among the cereal grains, sorghum ranks fifth in total world production, behind wheat, corn, rice and barley.