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 ...

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 ...

Sorghum is increasingly recognised as a staple food in many parts of the world, including outside Africa where it has been cultivated for centuries, due to its multiple nutritional benefits and ...

Sweeteners like maple syrup or sorghum syrup are thinner than corn syrup which can create a runny pie. Corn syrup helps prevent sugar crystals from forming, ensuring that the filling of the pie is ...

Their rotation started with sorghum, followed by soybeans, wheat, and cover crops before returning back to sorghum. “Initially, we were looking at weed suppression,” Roozeboom said.