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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #313909

Research Project: IMPROVE GRAIN SORGHUM END-USE QUALITY & UTILIZATION BY IDENTIFYING THE PHYSICAL, CHEMICAL & ENVIRONMENTAL FACTORS RELATED TO FOOD & FEED...

Location: Grain Quality and Structure Research

Title: Structure and Composition of the Grain

Author
item Bean, Scott
item Wilson, Jeff
item Moreau, Robert
item Galant, Ashley
item Awika, J
item Kaufman, Rhett
item Adrianos, Sherry
item Ioerger, Brian

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 7/10/2015
Publication Date: N/A
Citation: N/A

Interpretive Summary: As a crop with a wide range of genetic diversity, sorghum grain composition and structure can vary widely. Such variability can be of great benefit in supplying a diversity of uses but can also be a negative when viewed from the standpoint of uniformity. Despite sharing similarities to other cereals such as maize and the millets in some aspects, sorghum has several unique attributes related to the chemistry and composition of the grain. As grain composition is linked to utilization, this chapter focuses on the basic composition and structure of major grain components and also how such attributes relate to new, upcoming, or potential uses of sorghum.

Technical Abstract: As a crop with a wide range of genetic diversity, sorghum grain composition and structure can vary widely. Such variability can be of great benefit in supplying a diversity of uses but can also be a negative when viewed from the standpoint of uniformity. Despite sharing similarities to other cereals such as maize and the millets in some aspects, sorghum has several unique attributes related to the chemistry and composition of the grain. As grain composition is linked to utilization, this chapter focuses on the basic composition and structure of major grain components and also how such attributes relate to new, upcoming, or potential uses of sorghum.