This grain sorghum hybrid is unique because the outer layer of the grain (more commonly known as bran) is black, Rooney said. The black color is the result of high concentrations of anthocyanins, which are also antioxidants.
“This type of sorghum would be suitable for the cereal market,†Rooney said. “You could grind this and turn it into flour for food use. You could also take the bran to concentrate the antioxidants in this form; there are a lot of potential applications for this.
via New black sorghum line developed by Texas AgriLife Research | AgriLife Today.