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69c76c1768a3f013c5574327Sorghum (Jawar) 1Kg

Dadar is a high-quality, traditional variety of Sorghum (Jowar) known for its large white grains, high nutritional value, and superior taste, particularly for making rotis. Primarily grown in Maharashtra’s Satpura region, this gluten-free, fiber-rich millet offers a sweet-tasting,, soft bhakri and is used as a staple food.

Key Details of Dadar Sorghum:

  • Characteristics: Known as a high-yielding, rainfed variety, the plant reaches a height of . It is recognized by a wide, feathered panicle and lustrous, bold white grains.
  • Nutritional Profile: It is packed with fiber, iron, calcium, and protein, making it excellent for health. It is often sold as an unpolished, organic grain.
  • Usage: Used widely for making soft, premium-quality rotis (unleavened bread) and high-quality cattle fodder (kadba).
  • Cultivation & Harvest: Primarily grown in Khandesh (Jalgaon, Dhule, Nandurbar) as a rainfed crop, often harvested around February-March.
  • Price: Prices typically range around  per kg, though it can vary based on quality and market.
  • Varieties: Often sold as white Masakali Dadar or Solapuri Dadar.
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Sorghum (Jawar) 1Kg

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Dadar is a high-quality, traditional variety of Sorghum (Jowar) known for its large white grains, high nutritional value, and superior taste, particularly for making rotis. Primarily grown ...

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Key Attributes

Country of originIndia
Net Quantity1 kilogram
Manufacturer or packer nameJay Adivasi Krushi Vikas Farmer Producer Company Ltd
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Dadar is a high-quality, traditional variety of Sorghum (Jowar) known for its large white grains, high nutritional value, and superior taste, particularly for making rotis. Primarily grown in Maharashtra’s Satpura region, this gluten-free, fiber-rich millet offers a sweet-tasting,, soft bhakri and is used as a staple food.

Key Details of Dadar Sorghum:

  • Characteristics: Known as a high-yielding, rainfed variety, the plant reaches a height of . It is recognized by a wide, feathered panicle and lustrous, bold white grains.
  • Nutritional Profile: It is packed with fiber, iron, calcium, and protein, making it excellent for health. It is often sold as an unpolished, organic grain.
  • Usage: Used widely for making soft, premium-quality rotis (unleavened bread) and high-quality cattle fodder (kadba).
  • Cultivation & Harvest: Primarily grown in Khandesh (Jalgaon, Dhule, Nandurbar) as a rainfed crop, often harvested around February-March.
  • Price: Prices typically range around  per kg, though it can vary based on quality and market.
  • Varieties: Often sold as white Masakali Dadar or Solapuri Dadar.

Country of originIndia
Net Quantity1 kilogram
Additive info1. Functional Food Additives (Health & Preservation) Sorghum bran is rich in bioactive compounds, allowing it to be used as a natural, multifunctional additive. Antioxidant Preservative: High-tannin sorghum bran, added at 0.15% to 0.65%, can be used as a natural antioxidant to enhance the quality and shelf-life of processed meats. Natural Colorant: Dark-colored sorghum (black or red) provides natural, red-to-violet coloring for foods, acting as a functional alternative to synthetic dyes. Dough Strengthener: Sorghum proanthocyanidins (tannins) act as natural dough strengtheners in gluten-free applications, increasing viscosity and creating a more elastic texture similar to wheat dough. Acrylamide Reducer: Adding 1.5% sorghum bran extract to bread can reduce harmful acrylamide levels by 70%. 2. Nutritional Additives (Food Enhancement) Fiber Enhancement: Sorghum flour and bran are added to foods to increase dietary fiber, helping to promote satiety and improve digestion. Gluten-Free Flour: Sorghum flour is used to enhance the nutritional value of gluten-free bread, cookies, and pasta, providing essential minerals like iron, zinc, and magnesium. Fortification: Sorghum is used as a base for fortifying food with antioxidants, 3-deoxyanthocyanidins, and slow-digesting starch to fight obesity and diabetes. 3. Animal Feed Additives & Silage Sorghum is often used in animal nutrition, particularly as a drought-resistant alternative to maize. Silage Additives: To improve the fermentation quality of sorghum silage, additives such as jaggery (2%), whey (2%), and mineral mixtures (2%) are used. Cellulase & Microbes: Lactobacillus plantarum, cellulase, and xylanase are used to improve silage performance, with cellulase (20 U/g) significantly increasing lactic acid and water-soluble carbohydrate content. Tannin Management: While tannins are often considered undesirable in animal feed due to reduced digestibility, they can increase bypass protein in ruminants. Treatment with alkali (sodium/ammonium hydroxide) or polyethylene glycol can overcome the negative effects of high-tannin varieties.
Expiry DateBest Before 1 Year
Package Dimension18L x 10W x 28H cm
Food typeveg
Manufacturer or packer nameJay Adivasi Krushi Vikas Farmer Producer Company Ltd
Manufacturer or packer addressDabkhal Branch Post Office, Gujarat State Highway 67, Dabkhal
Nutritional informationSorghum is a highly nutritious, gluten-free ancient grain packed with fiber, protein, and antioxidants. A 100g serving contains approximately 330–340 kcal, 11g protein, 6–7g fiber, and essential minerals like magnesium, iron, and phosphorus Key Nutritional Components (Per 100g, Raw) Calories: ~339 kcal Carbohydrates: ~72–74 g Protein: ~11 g Dietary Fiber: ~6–7 g Fat: ~3 g (mostly unsaturated)
InstructionsSoaking: To improve digestibility and reduce anti-nutrients like phytates, soak whole sorghum grains overnight in water before cooking. Stovetop Cooking: Ratio: Use 1 cup of whole-grain sorghum to 3 cups of water or broth. Method: Bring to a boil, reduce to a simmer, cover, and cook for 40-55 minutes until tender. Drain: Drain any excess liquid. Pressure Cooker/Instant Pot: Cook for 30 minutes on high pressure, then use quick release. Uses: Whole Grain: Used in salads, grain bowls, and soups. Porridge: Cooked with more water for a breakfast porridge. Flour: Used in rotis, tortillas, and baking (often blended with other flours). Popped: Similar to popcorn, but smaller. Storage: Store whole grains in an airtight container in a cool, dry place for up to 6 months, or in the freezer for up to a year. Flour should ideally be stored in the refrigerator or freezer to prevent it from turning rancid. Precautions and Warnings Digestive Discomfort: Because sorghum is high in fiber, introducing it suddenly in large amounts can cause bloating or stomach discomfort. Increase intake gradually. Anti-nutrients: Raw sorghum contains phytates that can inhibit the absorption of iron and zinc. Soaking, fermenting, or roasting the grain helps reduce these compounds. Pregnancy and Breastfeeding: There is insufficient reliable information on the safety of using sorghum in medicinal amounts during pregnancy or breast-feeding; stick to normal food amounts. Dryness/Heaviness: Sorghum rotis can feel dry or heavy to some users. Pairing them with moist, oil-based dishes or adding ghee can improve digestibility. Livestock Feeding (Prussic Acid): When using sorghum as fodder, avoid grazing stressed plants (drought, frost) or young regrowth, as these can contain dangerous levels of cyanide (prussic acid). Tips for Better Results Pairing: Pair with nutrient-rich vegetables to balance the meal. Texture: If the grain feels too tough, increase cooking time or soak longer. Variety: Pearled sorghum is softer and cooks faster than whole-grain sorghum, though it has less fiber.
contact details consumer careJay Adivasi Krushi Vikas Farmer Producer Company Ltd, [email protected]

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₹60MRP ₹7014%
1 kg
Jay Adivasi Krushi Vikas Farmer Producer Company Ltd
Sold By: Jay Adivasi Krushi Vikas Farmer Producer Company Ltd
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