The process of transforming sorghum grains into a puffed snack food involves applying heat to the kernels, causing the internal moisture to create steam. This steam builds pressure until the outer shell ruptures, resulting in a light, airy product similar in appearance to popcorn. The resulting product offers a subtly nutty flavor and a slightly chewy texture.
This method of preparing sorghum offers several advantages. Sorghum is naturally gluten-free, making it a suitable alternative for individuals with dietary restrictions. It also contains a significant amount of fiber and antioxidants, contributing to potential health benefits. Historically, sorghum has been a staple crop in various regions, and this preparation extends its versatility in culinary applications and snacks.
