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Sorghum

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Bioactive Factors and Processing Technology for Cereal Foods

Abstract

Sorghum is among the top cereal crops worldwide and is a key species ensuring global food security. The grain sorghum belongs to the grass family Poaceae (Gramineae). Within the family Poaceae, sorghum is classified in the genus Sorghum and is native to Ethiopia in the Horn of Africa [1]. The stalk of sorghum is thick, erect, 3–5 m high, and 2–5 cm in diameter, with supporting roots on the base section. The leaf sheath is glabrous or slightly whitely powdered; the ligule is hard and membranous, with a rounded apex and cilia at the margins; the leaf blade is linear to linear-lanceolate, 40–70 cm long, 3–8 cm wide, acuminate at the apex, dark green on the surface, and light green or white powder on the back, with a small sting and wider midribs.

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Authors and Affiliations

  1. Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences (SAAS), Jinan, Shandong Province, China

    Tongcheng Xu

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  1. Tongcheng Xu
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Editors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jing Wang

  2. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Baoguo Sun

  3. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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Xu, T. (2019). Sorghum. In: Wang, J., Sun, B., Tsao, R. (eds) Bioactive Factors and Processing Technology for Cereal Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-6167-8_7

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