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Structure and chemistry of sorghum grain

Code: 9781838795474
S. R. Bean, B. P. Ioerger, J. D. Wilson, M. Tilley, D. Rhodes and T. J. Herald, USDA-ARS, USA

Chapter synopsis: Sorghum is grown around the world under diverse environmental conditions. Combined with the high degree of genetic diversity present in sorghum, this can result in substantial variability in grain composition and grain quality. While similar to other cereal grains such as maize and millets in some aspects, sorghum has many unique compositional traits which impact grain quality and utilization. This chapter reviews the composition of sorghum grain, including its physical structure, composition of bio-macromolecules and micronutrients. This chapter also includes a summary of research showing how various factors can impact sorghum grain composition.

DOI: 10.19103/AS.2017.0015.21
Table of contents 1 Introduction 2 Physical grain properties 3 Chemical composition of grain: starch and proteins 4 Chemical composition of grain: lipids and phenolic compounds 5 Chemical composition of grain: vitamins and minerals 6 Factors that affect grain composition 7 Summary 8 Future trends 9 Where to look for further information 10 Acknowledgements 11 References

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