Skip to main content
ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #260163
Title: Chemical composition of selected food-grade sorghum varieties grown under typical Mediterranean conditions

Author
item PONTIERI, PAOLA - Istituto Di Genomica Applicata (IGA)
item DI MARO, ANTIMO - Universita Di Napoli
item TAMBURINO, RACHELE - Universita Di Napoli
item DE STEFANO, MARIO - Second University Of Naples
item Tilley, Michael - Mike
item Bean, Scott
item ROEMER, EARL - Nu Life Market
item DE VITA, PASQUALE - Agricultural Research Council (CRA)
item ALIFANO, PIETRO - University Of Sassari
item DEL GIUDICE, LUIGI - Istituto Di Genomica Applicata (IGA)
item MASSARDO, DOMENICA - Instituto De Biologia

Submitted to: Maydica
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/27/2010
Publication Date: 6/27/2010
Citation: Pontieri, P., Di Maro, A., Tamburino, R., De Stefano, M., Tilley, M., Bean, S., Roemer, E., De Vita, P., Alifano, P., Del Giudice, L., Massardo, D.R. 2010. Chemical composition of selected food-grade sorghum varieties grown under typical Mediterranean conditions. Maydica. 55:139-143.

Interpretive Summary: Sorghum is a staple food grain in many semi-arid and tropical areas of the world, notably in Sub-Saharan Africa due to its good agronomic properties in harsh environments. At present, sorghum is widely found in the dry areas of Asia (India and China), the Americas and Australia. Due to its properties as a wheat-free food, interest is increasing in cultivating sorghum in Mediterranean countries. However, little is known about how the environment of Mediterranean countries would influence the chemical composition of sorghum. Thus, research has been conducted to compare the composition of selected food-grade white sorghum hybrids grown in Foggia (southern Italy) to hybrids grown in one of the primary sorghum growing regions of the US; Kansas. The sorghum grown in Italy were found to have a higher protein content than the sample grown in Kansas, though overall grain quality was comparable between the two regions. Immunosorbent assays (ELISA) showed for all sorghum flour samples analyzed, the absence of proteins that are toxic for celiac patients.

Technical Abstract: Sorghum is a staple food grain in many semi-arid and tropical areas of the world, notably in Sub-Saharan Africa due to its good agronomic properties in harsh environments. At present, sorghum is widely found in the dry areas of Asia (India and China), the Americas and Australia. Due to its properties as a wheat-free food, interest is increasing in cultivating sorghum in Mediterranean countries. However, little is known about how the environment of Mediterranean countries would influence the chemical composition of sorghum. Thus, research has been conducted to compare the composition of selected food-grade white sorghum hybrids grown in Foggia (southern Italy) to hybrids grown in one of the primary sorghum growing regions of the US; Kansas. The sorghum grown in Italy were found to have a higher protein content than the sample grown in Kansas, though overall grain quality was comparable between the two regions. Immunosorbent assays (ELISA) showed for all sorghum flour samples analyzed, the absence of proteins that are toxic for celiac patients.