The method of reworking sorghum grains right into a puffed, edible snack is much like popping corn. Subjecting the small, spherical grains to excessive warmth causes the inner moisture to transform to steam, ultimately main the kernel to burst and broaden. This leads to a light-weight, crunchy snack.
This technique of meals preparation gives a nutritious various to commercially produced snack meals. The ensuing puffed grain retains lots of the dietary advantages of the entire grain, providing fiber and varied minerals. Traditionally, this has been a meals supply in varied elements of the world, leveraging its drought resistance and adaptableness.
