This article have to use wikipedia.
From Wikipedia, the free encyclopedia
Sorghum is a genus of numerous species of
grasses, one of which is raised for
grain and many of which are used as
fodder
plants either cultivated or as part of pasture. The plants are
cultivated in warmer climates worldwide. Species are native to tropical
and subtropical regions of all continents in addition to the South West
Pacific and
Australasia. Sorghum is in the subfamily
Panicoideae and the tribe
Andropogoneae (the tribe of
big bluestem and
sugar cane).
Other names include Durra, Egyptian Millet, Feterita, Guinea Corn
(Africa), Jwari, Jowar (India), Juwar, Milo (Spain), Kaolian (China),
Shallu, Sudan Grass, Jondle (Maharashtra, India), Cholam(Tamil Nadu,
India), Jola, Jonnalu (Andhra Pradesh, India), Gaoliang, Great Millet,
Kafir Corn (Africa), Dura, Dari, Mtama, and Solam. For more specific
details on commercially exploited sorghum, see commercial sorghum, also
known as
milo.
Sorghum has been, for centuries, one of the most important
staple foods
for millions of poor rural people in the semi-arid tropics of Asia and
Africa. For some impoverished regions of the world, sorghum remains a
principal source of energy, protein, vitamins and minerals. Sorghum
grows in harsh environments where other crops do not grow well, just
like other staple foods, such as
cassava,
that are common in impoverished regions of the world. It is usually
grown without application of any fertilizers or other inputs by a
multitude of small-holder farmers in many countries.
[1]
Grain sorghum is the third most important cereal crop grown in the
United States and the fifth most important cereal crop grown in the
world. In 2010, Nigeria was the world's largest producer of grain
sorghum followed by the United States and India. In developed countries,
and increasingly in developing countries like India, predominant use of
sorghum is as fodder for poultry and cattle.
[2][3] Leading exporters in 2010 were the United States, Australia and Argentina; with Mexico as the largest importer of sorghum.
There is international effort to improve sorghum farming and to find
additional applications of sorghum. Sorghum is now finding demand
primarily as poultry feed, secondarily as cattle feed and in brewing
applications.
[4]
[edit] Description
Sorghum is a self-pollinating plant. It is more drought and
temperature resistant than maize (corn), soybeans, wheat and other
crops. The height of the plant depends on the breed and growing
conditions, varying between 60 to 460 centimeters. The long, wide leaves
grow off the stalk. Sorghum seed is small and round. A seed head is
usually between 25 to 36 centimeters, present on the top of the stalk of
a mature sorghum plant.
[5]
Sorghum seed consists of three major anatomic sections - pericarp
(outer layer), endosperm (storage organ) and the germ. The pericarp is
made of three segments - epicarp, mesocarp and endocarp. The epicarp is
the outermost layer covered with a thin waxy film. The mesocarp consists
of a large amount of starch granules. Sorghum is claimed to be the only
food staple that contains starch in this anatomical section of the
seed. Sorghum's endosperm is composed of aleurone layer, peripheral,
corneous and floury areas. The aleurone contains proteins (protein
bodies and enzymes), ash (phytin bodies) and oil (spherosomes). The germ
has two major parts: the embryonic axis and embryonic disc. The protein
of the germ contains high levels of lysine and tryptophan that are of
unusually good quality for human consumption, as well as for fodder.
[edit] History
A farm with traditional and hybrid varieties of Sorghum
Sorghum is native to the tropical areas in Africa. The oldest
cultivation record dates back to 3000 B.C. in Egypt. The original
variety of sorghum was purple or red and the seed coat was red.
[5]
In the 1950s hybrid sorghums were developed for higher yields and it
became a popular crop as yields increased dramatically. The hybrid
variety also offered a color and taste preferred by consumers. Sorghum
grown in the United States is usually this hybrid variety, which is
white sorghum with white seed coat, champagne colored body and wheat
colored head. In other parts of the world, red or purple variety of low
yield sorghum continues to be grown. Sorghum is now a globally important
commercial crop.
[edit] Cultivation and uses
One species,
Sorghum bicolor,
[6] is an important world crop, used for
food (as grain and in
sorghum syrup or "sorghum molasses"),
fodder, the production of
alcoholic beverages, and biofuels. Most varieties are
drought and heat tolerant, and are especially important in
arid
regions, where the grain is staple or one of the staples for poor and
rural people. They form an important component of pastures in many
tropical regions. Sorghum is an important
food crop in
Africa,
Central America, and
South Asia and is the "fifth most important
cereal crop grown in the world".
[7]
Some species of sorghum can contain levels of
hydrogen cyanide,
hordenine
and nitrates lethal to grazing animals in the early stages of the
plant's growth. When stressed by drought or heat, plants can also
contain toxic levels of cyanide and/or nitrates at later stages in
growth.
[8]
Another
Sorghum species,
Johnson grass (
S. halapense), is classified as an
invasive species in the US by the
Department of Agriculture.
[9]
Sorghum vulgare var.
technicum is commonly called broomcorn.
[10]
Sorghum field in Central America
[edit] Production trends
FAO reports that
United States of America
was the top producer of sorghum in 2009 with a 9.7 million metric
tonnes harvest. The next four major producers of sorghum, in decreasing
quantities were
India,
Nigeria,
Sudan and
Ethiopia.
The other major sorghum producing regions in the world, by harvested
quantities, were: Australia, Brazil, China, Burkina Faso, Argentina,
Mali, Cameroon, Egypt, Niger, United Republic of Tanzania, Chad, Uganda,
Mozambique, Venezuela, and Ghana.
[11]
The world harvested 55.6 million tonnes of sorghum in 2010. The world
average annual yield for the 2010 sorghum crop was 1.37 tonnes per
hectare. The most productive farms of sorghum were in
Jordan,
where the nationwide average annual yield was 12.7 tonnes per hectare.
The nationwide annual average yield in world's largest producing
country, the USA, was 4.5 tonnes per hectare.
[12]
The allocation of farm area to sorghum crop has been dropping, while
the yields per hectare has been increasing. The biggest sorghum crop the
world produced in the last 40 years was in 1985, with a 77.6 million
tonnes harvest that year.
[edit] Nutritional profile of sorghum
Sorghum is about 70 percent starch and a good energy source. Sorghum starch consists of 70 to 80 percent
amylopectin, a branched-chain polymer of glucose, and 20 to 30 percent
amylose, a straight-chain polymer.
The digestibility of the sorghum starch is relatively poor in
unprocessed form, varying between 33 to 48 percent. Processing of the
sorghum grain by methods such as steaming, pressure-cooking, flaking,
puffing or micronization of the starch increases the digestibility of
sorghum starch. This has been attributed to a release of starch granules
from the protein matrix rendering them more susceptible to enzymatic
digestion.
On cooking, the gelatinized starch of sorghum tends to return from
the soluble, dispersed and amorphous state to an insoluble crystalline
state. This phenomenon is known as
retrogradation;
it is enhanced with low temperature and high concentration of starch.
Amylose, the linear component of the starch, is more susceptible to
retrogradation.
Certain sorghum varieties contain anti-nutritional factors such as
tannins.
The presence of tannins is claimed to contribute to the poor
digestibility of sorghum starch. Processing in humid thermal environment
aids in lowering anti-nutritional factors of sorghum.
Sorghum starch does not contain gluten. This makes sorghum a possible grain for those who are gluten sensitive.
[5]
After starch, proteins are the main constituent of sorghum. The
essential amino acid profile of sorghum protein is claimed to depend on
the sorghum variety, soil and growing conditions. A wide variation has
been reported. For example, lysine content in sorghum has been reported
to vary from 71 to 212 mg per gram of nitrogen.
[1]
Some studies on sorghum's amino acid composition suggest albumin and
globulin fractions contained high amounts of Iysine and tryptophan and
in general were well balanced in their essential amino acid composition.
On the other hand, some studies claim sorghum's prolamin fraction was
extremely poor in Iysine, arginine, histidine and tryptophan and
contained high amounts of proline, glutamic acid and leucine. These
variations may be linked to the sorghum variety, soil and growing
conditions. The digestibility of sorghum protein has also been found to
vary between different varieties and source of sorghum. Digestibility
values ranging from 30 to 70 percent have been reported.
A World Health Organization report suggests that the inherent
capacity of the existing sorghum varieties commonly consumed in poor
countries was not adequate to meet the growth requirements of infants
and young children. The report also claims that sorghum alone may not be
able to meet the healthy maintenance requirements in adults. A balanced
diet would supplement sorghum with other food staples.
Sorghum's nutritional profile includes several minerals. This mineral
matter is unevenly distributed and is more concentrated in the germ and
the seed-coat. In milled sorghum flours, minerals such as phosphorus,
iron, zinc and copper decreased with lower extraction rates. Similarly,
pearling the grain to remove the fibrous seed-coat resulted in
considerable reduction in the mineral contents of sorghum. The presence
of anti-nutrition factors such as tannins in sorghum reduces its mineral
availability as food. It is important to process and prepare sorghum
properly to improve sorghum's nutrition value.
Sorghum is a good source of B-complex vitamins. Some varieties of
sorghum contain ß-carotene which can be converted to vitamin A by the
human body; given the photosensitive nature of carotenes and variability
due to environmental factors, scientists claim sorghum is likely to be
of little importance as a dietary source of vitamin A precursor. Some
fat-soluble vitamins, namely D, E and K, have also been found in sorghum
grain in detectable but insufficient quantities. Sorghum as it is
generally consumed is not a source of vitamin C.
[edit] Comparison of sorghum to other major staple foods
The following table shows the nutrient content of sorghum and
compares it to major staple foods in a raw form. Raw forms of these
staples, however, aren't edible and can not be digested. These must be
prepared and cooked as appropriate for human consumption. In
post-processed and cooked form, the relative nutritional and
anti-nutritional contents of each of these grains is remarkably
different from that of raw form of these grains reported in this table.
The nutrition value for each staple food in cooked form depends on the
cooking method (for example: boiling, baking, steaming, frying, etc.).
Nutrient content of major staple foods[13]
| STAPLE: |
Maize / Corn[A] |
Rice[B] |
Wheat[C] |
Potato[D] |
Cassava[E] |
Soybean[F] |
Sweet potato[G] |
Sorghum[H] |
Yam[Y] |
Plantain[Z] |
| Component (per 100g portion) |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
| Water (g) |
76 |
12 |
11 |
79 |
60 |
68 |
77 |
9 |
70 |
65 |
| Energy (kJ) |
360 |
1528 |
1419 |
322 |
670 |
615 |
360 |
1419 |
494 |
511 |
| Protein (g) |
3.2 |
7.1 |
13.7 |
2.0 |
1.4 |
13.0 |
1.6 |
11.3 |
1.5 |
1.3 |
| Fat (g) |
1.18 |
0.66 |
2.47 |
0.09 |
0.28 |
6.8 |
0.05 |
3.3 |
0.17 |
0.37 |
| Carbohydrates (g) |
19 |
80 |
71 |
17 |
38 |
11 |
20 |
75 |
28 |
32 |
| Fiber (g) |
2.7 |
1.3 |
10.7 |
2.2 |
1.8 |
4.2 |
3 |
6.3 |
4.1 |
2.3 |
| Sugar (g) |
3.22 |
0.12 |
0 |
0.78 |
1.7 |
0 |
4.18 |
0 |
0.5 |
15 |
| Calcium (mg) |
2 |
28 |
34 |
12 |
16 |
197 |
30 |
28 |
17 |
3 |
| Iron (mg) |
0.52 |
4.31 |
3.52 |
0.78 |
0.27 |
3.55 |
0.61 |
4.4 |
0.54 |
0.6 |
| Magnesium (mg) |
37 |
25 |
144 |
23 |
21 |
65 |
25 |
0 |
21 |
37 |
| Phosphorus (mg) |
89 |
115 |
508 |
57 |
27 |
194 |
47 |
287 |
55 |
34 |
| Potassium (mg) |
270 |
115 |
431 |
421 |
271 |
620 |
337 |
350 |
816 |
499 |
| Sodium (mg) |
15 |
5 |
2 |
6 |
14 |
15 |
55 |
6 |
9 |
4 |
| Zinc (mg) |
0.45 |
1.09 |
4.16 |
0.29 |
0.34 |
0.99 |
0.3 |
0 |
0.24 |
0.14 |
| Copper (mg) |
0.05 |
0.22 |
0.55 |
0.11 |
0.10 |
0.13 |
0.15 |
- |
0.18 |
0.08 |
| Manganese (mg) |
0.16 |
1.09 |
3.01 |
0.15 |
0.38 |
0.55 |
0.26 |
- |
0.40 |
- |
| Selenium (mcg) |
0.6 |
15.1 |
89.4 |
0.3 |
0.7 |
1.5 |
0.6 |
0 |
0.7 |
1.5 |
| Vitamin C (mg) |
6.8 |
0 |
0 |
19.7 |
20.6 |
29 |
2.4 |
0 |
17.1 |
18.4 |
| Thiamin (mg) |
0.20 |
0.58 |
0.42 |
0.08 |
0.09 |
0.44 |
0.08 |
0.24 |
0.11 |
0.05 |
| Riboflavin (mg) |
0.06 |
0.05 |
0.12 |
0.03 |
0.05 |
0.18 |
0.06 |
0.14 |
0.03 |
0.05 |
| Niacin (mg) |
1.70 |
4.19 |
6.74 |
1.05 |
0.85 |
1.65 |
0.56 |
2.93 |
0.55 |
0.69 |
| Pantothenic acid (mg) |
0.76 |
1.01 |
0.94 |
0.30 |
0.11 |
0.15 |
0.80 |
- |
0.31 |
0.26 |
| Vitamin B6 (mg) |
0.06 |
0.16 |
0.42 |
0.30 |
0.09 |
0.07 |
0.21 |
- |
0.29 |
0.30 |
| Folate Total (mcg) |
46 |
231 |
43 |
16 |
27 |
165 |
11 |
0 |
23 |
22 |
| Vitamin A (IU) |
208 |
0 |
0 |
2 |
13 |
180 |
14187 |
0 |
138 |
1127 |
| Vitamin E, alpha-tocopherol (mg) |
0.07 |
0.11 |
0 |
0.01 |
0.19 |
0 |
0.26 |
0 |
0.39 |
0.14 |
| Vitamin K (mcg) |
0.3 |
0.1 |
0 |
1.9 |
1.9 |
0 |
1.8 |
0 |
2.6 |
0.7 |
| Beta-carotene (mcg) |
52 |
0 |
0 |
1 |
8 |
0 |
8509 |
0 |
83 |
457 |
| Lutein+zeazanthin (mcg) |
764 |
0 |
0 |
8 |
0 |
0 |
0 |
0 |
0 |
30 |
| Saturated fatty acids (g) |
0.18 |
0.18 |
0.45 |
0.03 |
0.07 |
0.79 |
0.02 |
0.46 |
0.04 |
0.14 |
| Monounsaturated fatty acids (g) |
0.35 |
0.21 |
0.34 |
0.00 |
0.08 |
1.28 |
0.00 |
0.99 |
0.01 |
0.03 |
| Polyunsaturated fatty acids (g) |
0.56 |
0.18 |
0.98 |
0.04 |
0.05 |
3.20 |
0.01 |
1.37 |
0.08 |
0.07 |
| A corn, sweet, yellow, raw |
|
|
|
|
|
|
|
|
B rice, white, long-grain, regular, raw |
| C wheat, durum |
|
|
|
|
|
|
|
|
D potato, flesh and skin, raw |
| E cassava, raw |
|
|
|
|
|
|
|
|
F soybeans, green, raw |
| G sweetpotato, raw, unprepared |
|
|
|
|
|
|
|
|
H sorghum, raw |
| Y yam, raw |
|
|
|
|
|
|
|
|
Z plantains, raw |
[edit] Species
[edit] Hybrids
- Sorghum × almum
- Sorghum × drummondii
[edit] Sorghum genome
In 2009, a team of international researchers announced they had sequenced the sorghum genome.
[14][15]
[edit] See also
[edit] References
- ^ a b "Sorghum and millet in human nutrition". Food and Agriculture Organization of the United Nations. 1995.
- ^ "Industrial Utilization of Sorghum in India". ICRISAT, India. December 2007.
- ^ "Sorghum". United States Grain Council. November 2010.
- ^ "General Sorghum". Agricultural Resource Marketing Center - partially funded by U.S. Department of Agriculture Rural Development Program. 2011.
- ^ a b c "Sorghum Handbook". U.S. Grains Council. 2005.
- ^ Mutegi,
Evans; Fabrice Sagnard, Moses Muraya, Ben Kanyenji, Bernard Rono,
Caroline Mwongera, Charles Marangu, Joseph Kamau, Heiko Parzies, Santie
de Villiers, Kassa Semagn, Pierre Traoré, Maryke Labuschagne
(2010-02-01). "Ecogeographical distribution of wild, weedy and
cultivated Sorghum bicolor (L.) Moench in Kenya: implications for
conservation and crop-to-wild gene flow". Genetic Resources and Crop Evolution 57 (2): 243–253. doi:10.1007/s10722-009-9466-7.
- ^ Sorghum, U.S. Grains Council.
- ^ Cyanide
(prussic acid) and nitrate in sorghum crops - managing the risks.
Primary industries and fisheries. Queensland Government. http://www.dpi.qld.gov.au/4790_20318.htm. 21 April 2011.
- ^ Johnson Grass, U.S. Department of Agriculture, Accessed 2257 UDT, 12 March, 2009.
- ^ Broomcorn, Alternative Field Crops Manual, Purdue University, Accessed 14 Mar 2011.
- ^ "Agricultural Production, Worldwide, 2009". FAOSTAT, Food and Agriculture Organization of the United Nations. 2010.
- ^ "Crop Production, Worldwide, 2010 data". FAOSTAT, Food and Agriculture Organization of the United Nations. 2011.
- ^ "Nutrient data laboratory". United States Department of Agriculture.
- ^ Sequencing of sorghum genome completed EurekAlert, January 28, 2010, Retrieved August 30, 2010
- ^ Paterson,
A.; Bowers, J.; Bruggmann, R.; Dubchak, I.; Grimwood, J.; Gundlach, H.;
Haberer, G.; Hellsten, U. et al (2009). "The Sorghum bicolor genome and
the diversification of grasses". Nature 457 (7229): 551–556. Bibcode 2009Natur.457..551P. doi:10.1038/nature07723. PMID 19189423. edit
