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Structure and chemistry of sorghum grain S. R. Bean, B. P. Ioerger, J. D. Wilson, M. Tilley, D. Rhodes and T. J. Herald, USDA-ARS, USA1 Introduction2 Physical grain properties3 Chemical composition of grain: starch and proteins4 Chemical composition of grain: lipids and phenolic compounds5 Chemical composition of grain: vitamins and minerals6 Factors that affect grain composition7 Summary8 Future trends9 Where to look for further information10 Acknowledgements11 ReferencesSorghum, almost always introduced as the fifth most important grain in the world, is known for its high degree of genetic diversity, with just over 43 000 accessions held in the USDA germplasm collection alone (Kimber et al., 2013). This diversity is very relevant to the discussion of sorghum grain composition since it results in phenotypes that can include virtually all aspects of grain composition and end-use quality for a wide range of uses spanning food, feed and fuel. The genetic diversity of sorghum may harbour numerous useful genes related to grain composition that, once identified, could be moved into elite adapted lines. |
