Abstract
Humans have used sorghum for millennia in Northeast Africa. The first mention of it in the United States was by Benjamin Franklin in 1757 regarding broom making. The United States is the top sorghum producer worldwide, and 6 western states in the United States produce 90% of all production. The main use of sorghum worldwide is for food. In the United States, more sorghum is used for biofuel and animal feed than for human consumption, but this percentage is quickly rising with the interest in sorghum as a gluten-free replacement for wheat. It is a nutrient-rich grain that is high in soluble fiber and antioxidants and may reduce the risk of diseases such as type 2 diabetes.