Understanding the advances in Sorghum grain quality improvement: An overview
DOI:
https://doi.org/10.14719/pst.3527Keywords:
Sorghum grain, phenolic compounds, kafirin, flavonoids, quantitative trait loci, antioxidant activityAbstract
Sorghum, a crucial cereal crop with versatile applications, is increasingly recognized for its grain quality attributes. The nutritional and biochemical diversity within sorghum, encompassing elements such as iron (Fe), zinc (Zn), proteins, starch, dietary fibers, and ß-carotene, plays a pivotal role in enhancing the quality across diverse sorghum accessions. Breeding programs offer a promising avenue for further improvement in these traits. Additionally, sorghum features a spectrum of phenolic compounds, including tannins and flavonoids, influencing both pigmentation and potential health benefits. The antioxidative properties of these compounds underscore their critical role in promoting health and mitigating oxidative stress. The significance of sorghum is shaped by genetic factors, environmental conditions, ripening stages, and varietal distinctions, highlighting the complex interplay between grain structure, genetics, and nutritional content. As the global demand for diverse, nutritionally rich food sources continues to rise, this review provides insights aimed at deepening our understanding of sorghum's potential as a staple crop with substantial nutritional and health-promoting attributes.
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