Journal of
Cereals and Oilseeds

  • Abbreviation: J. Cereals Oilseeds
  • Language: English
  • ISSN: 2141-6591
  • DOI: 10.5897/JCO
  • Start Year: 2010
  • Published Articles: 90

Review

Understanding biodiversity in sorghums to support the development of high value bio-based products in sub-Saharan Africa

Nyoni, N.
  • Nyoni, N.
  • Department of Crop and Soil Sciences, Lupane State University, Box 170, Lupane, Zimbabwe.
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Dube, M.
  • Dube, M.
  • Department of Crop and Soil Sciences, Lupane State University, Box 170, Lupane, Zimbabwe.
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Bhebhe, S.
  • Bhebhe, S.
  • Department of Crop and Soil Sciences, Lupane State University, Box 170, Lupane, Zimbabwe.
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Sibanda, B.
  • Sibanda, B.
  • 3Department of Animal Science and Rangeland Management, Lupane State University, Box 170, Lupane, Zimbabwe.
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Maphosa, M.
  • Maphosa, M.
  • Department of Crop and Soil Sciences, Lupane State University, Box 170, Lupane, Zimbabwe.
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Bombom, A.
  • Bombom, A.
  • Biosciences Research Programme, National Agricultural Research Organisation (NARO)-National Livestock Resources Research Institute (NaLIRRI), P.O. Box 5704, Nakyesasa-Namulonge, Wakiso, Uganda.
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  •  Received: 07 July 2020
  •  Accepted: 25 August 2020
  •  Published: 30 September 2020

Abstract

Sorghum [Sorghum bicolor (L.) Moench] is one of the most important cereals worldwide with great genetic diversity. Like most small grains it has good adaptation to drought prone and marginal areas were other cereals are not productive. Globally, sorghum has been underutilized compared to other cereal staple crops however, there is growing interest in sorghum and its related products due to its unique nutritional traits, crop physiology and phenology. Given the genetic variability of sorghum there is great scope to use the crop to produce an array of commodities in the food, feed, industrial and bioenergy sector. This review paper presents sorghum genetic diversity and with special reference to bio-based and value added products such as gluten free, high protein, aromatic, syrup, popping, weaning, pet food, baked products and alcohol free malt beverages that can be explored in Africa to popularize it and improve livelihoods.

Key words: Small grain, sorghum bicolor, value addition.

 

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This article is published under the terms of the Creative Commons Attribution License 4.0

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