Half a billion of the world’s poorest people rely on the cereal sorghum to feed themselves and their stock. It’s a crop exquisitely adapted to heat and drought, which explains its popularity ...

Purdue University food science professor Bruce Hamaker has found that each protein body in a single sorghum seed is surrounded by a tough inner protein wall. It takes stomach enzymes longer to break ...

Commercially, the sorghum grains are first cleaned and hulled to remove any debris and outer layer. Then, they are milled to produce a fine powder that can be used in various dishes, such as bread ...

Tremendous gaps remain in our understanding of the valuable traits contained in sorghum genetic resources. Advances in genomics, targeted mutagenesis, reverse genetics and whole-genome DNA sequencing ...

Get Instant Summarized Text (Gist) A newly developed sorghum variant surpasses soybeans in oil production, offering a promising renewable fuel source. Engineered to accumulate significant ...