Sorghum Bran

Sorghum bran is the outer layer of the sorghum grain, a type of cereal grass. It is a byproduct of milling sorghum grain to produce flour or other food products. Sorghum bran is a source of dietary fiber and other nutrients found in the grain's hull.

Manufacturers add sorghum bran to foods for its fiber content and nutritional value, and to contribute a whole-grain characteristic. It is often used in baked goods like cookie and cake mixes to enhance their whole-grain profile and texture. It can also add a slightly nutty flavor to products.

Sorghum bran is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of dietary fiber, which is associated with digestive health. Regulatory bodies like JECFA and EFSA have evaluated sorghum and its components, but specific evaluations for sorghum bran's health effects at typical intake levels are not widely published. As a whole grain component, it aligns with general dietary recommendations for increased fiber intake.