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 ...

Chinese scientists have uncovered two major genes responsible for sorghum's double-grain spikelet that dramatically enhance grain number and crop yield. A substantial 35.7-kilobase ...

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 ...

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 ...

Hulled - This is the most nutritious type ... Brown rice has a firmer texture and typically takes longer to cook. Sorghum - ...

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 ...