Contents

Series list

Acknowledgements

Introduction

Part 1 Sorghum utilization

Part 2 Sorghum production and improvement across the world

Part 1 Sorghum utilization

Chapter 1 Structure and chemistry of sorghum grain

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

Chapter 2 The domestication, spread and uses of sorghum as a crop

1 Introduction

2 Early evidence of sorghum use

3 The sorghum conversion (SC) programme

4 Introgression of distant wild crop relatives

5 Population genetics and whole genome sequencing

6 Human use of sorghum

7 Conclusion

8 References

Chapter 3 Growth, development and physiology of grain sorghum

1 Introduction

2 Origin, spread and adaptation

3 Botany

4 Growth and development

5 Climatic requirements

6 Conclusion and future trends

7 Acknowledgements

8 References

Chapter 4 Sorghum as a food grain

1 Introduction

2 Protein and starch of sorghum

3 Effects of cooking and processing on digestibility and nutrient availability

4 Protein quality of sorghum for human use

5 Sensory and functional characteristics of food products containing sorghum

6 Health benefits of sorghum

7 Prospects and challenges for sorghum as a food grain

8 Conclusion

9 Where to look for further information

10 References

Chapter 5 Sorghum as a forage and energy crop

1 Introduction

2 Forage and biomass sorghum types

3 Forages as animal feed

4 Dedicated energy sorghum

5 Sweet sorghum

6 Summary

7 Where to look for further information

8 References

Part 2 Sorghum production and improvement across the world

Chapter 6 Introducing new technologies and market strategies for sorghum producers in developing countries: the Sahel case

1 Introduction

2 Sorghum performance and potential: Mali and Burkina Faso

3 The strategy: breaking out of subsistence

4 Pilot project success and scaling-up

5 Second-generation problems

6 Institutional innovation: farmers’ associations as a marketing cooperative

7 Growth of a secondary market for sorghum

8 Conclusion

9 Where to look for further information

10 Appendix: associations and farmer details, 2008–12

11 References

Chapter 7 Improving sorghum cultivation in South America

1 Introduction

2 History of sorghum in Brazil

3 Improvement of grain and forage sorghum

4 Improvement of sorghum for bioenergy

5 Sorghum tolerance for aluminium and low levels of phosphorus

6 Genetic and molecular approaches to studying biomass production and sorghum quality

7 Improving disease resistance

8 Sorghum pests

9 Conclusion

10 Where to look for further information

11 References

Chapter 8 Improving production and utilization of sorghum in Asia

1 Introduction

2 The sorghum production scenario in Asia

3 Sorghum utilization in Asia

4 Constraints on sorghum production in Asia

5 Genetic improvement of sorghum

6 Seed systems

7 Measures to improve sorghum cultivation in Asia and future prospects

8 Conclusion

9 References

Chapter 9 Sorghum cultivation and improvement in West and Central Africa

1 Introduction

2 Overview of sorghum production systems in West and Central Africa

3 Intensification and sustainability of sorghum production systems in WCA

4 Biological constraints encountered in specific growth phases

5 Genetic diversity and genetic enhancement of sorghum in WCA

6 Sorghum and seed system development

7 Conclusion

8 Where to look for further information

9 Acknowledgements

10 References

Index