Tuesday 04/November/2025 – 01:23 AM
In light of the rapid climate changes and increasing agricultural challenges in the world, scientists have come up with… Old grains Sorghum and fonio, which may hold the key to food security for the future, are being touted today as the next superfood due to their high drought resistance and exceptional nutritional value.
Sorghum and fonio
Sorghum, grown for more than 4,000 years in the arid regions of Africa and Asia, is now back in the spotlight as one of the most promising crops to address the challenges of climate change.
According to a study published in the Journal of Food Science, this plant can grow in poor soil and with small amounts of water, and can withstand high temperatures, making it an ideal alternative to traditional grains such as wheat and corn.
This plant is characterized by its natural ability to retain soil moisture, which gives it an additional advantage in dry areas. Therefore, major agricultural companies in the United States and Africa have begun to invest in its cultivation and promotion as a sustainable and healthy food source.
Sorghum is known to be rich in protein, iron, fiber and antioxidants, and is also gluten-free, making it suitable for those with wheat allergies.
Nutrition experts consider them super grains because they combine sustainability and balanced nutrition, as they help regulate blood sugar levels and enhance immunity and heart health thanks to their containment of polyphenols and anti-inflammatory tannins.
Sorghum has also begun to strongly enter modern cuisine, where it is used in the manufacture of bread, biscuits, and vegetable drinks, thanks to its mild taste and texture similar to rice or quinoa.
The food revolution is not limited to sorghum only, as the ancient bean fonio (Digitaria exilis) is also beginning to gain increasing importance.
Fonio comes from the Sahel region of Africa, and is distinguished by its ability to grow in poor and barren soil within a short period not exceeding eight weeks.
