Harnessing sorghum and millet biotechnology for food and health

O’Kennedy, Martha M.; Grootboom, Andile W.; Shewry, Peter R.

doi:10.1016/j.jcs.2006.08.001

Cited by 80 publications

(42 citation statements)

References 111 publications

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“…Recently, biotechnology has provided ways of improving crops with special reference to sorghum. This is through the use of various techniques such as molecular markers, gene identification and cloning, in vitro protocols for efficient plant regeneration, genetic engineering and gene transfer technology to introduce desirable traits into sorghum genomes and genomics, and germplasm databases (O'Kennedy et al, 2006). The genetic improvement has been made easily accessible through the use of easily assayable molecular DNA genetics of DNA markers that enable accurate identification of genotype without the confounding effect of environment, thereby increasing heritability.…”

Section: Characterisation Using Molecular Markers As New Technologiesmentioning

confidence: 99%

Breeding strategies to improve sorghum quality

Mofokeng¹,

Shimelis²,

Laing³

2017

Aust J Crop Sci

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Sorghum is an important grain crop grown for human consumption worldwide. The crop is classified into various races with the wild and cultivated sorghums included. The cultivated sorghums have a great phenotypic diversity which breeders can exploit for further improvement. The exploitation of the genetic diversity requires effective characterization of the genetic pool. The genotypes can be characterized using morphological, molecular markers, and analysis of nutritional quality traits. Characterization is performed with the purpose of sourcing new genes for crop improvement to combat hunger and malnutrition in arid and semi-arid regions of the world. Attempts were made to improve sorghum protein quality through mutation and genetic engineering but information on the use of classical breeding methods to improve sorghum protein quality and the combining ability of parental lines for improved pro tein quality is still limited. The effects of gene action on sorghum for yield and protein quality are essential for researchers and plant breeders for their breeding programmes aiming to develop hybrids and for further genetic improvement. Moreover, outcomes of nutritional quality studies are of paramount importance to scientists in various research disciplines. This article reviews the characterisation, combining ability and efforts for improving sorghum protein quality.

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Section: Characterisation Using Molecular Markers As New Technologiesmentioning

confidence: 99%

Breeding strategies to improve sorghum quality

Mofokeng¹,

Shimelis²,

Laing³

2017

Aust J Crop Sci

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“…Pearl millet is a food that supplies a major proportion of calories and protein to large segments of populations in the semi-arid tropical regions of Africa and Asia (D'Kennedy et al, 2006). Recombinant DNA technology is a powerful tool that has been recently used to enhance the gene pools of sorghum and pearl millet crops, which are regarded as important crops, particularly in countries like Africa (D'Kennedy et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Recombinant DNA technology is a powerful tool that has been recently used to enhance the gene pools of sorghum and pearl millet crops, which are regarded as important crops, particularly in countries like Africa (D'Kennedy et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

Brasil¹,

Capitani²,

Takeuchi³

et al. 2015

Food Sci. Technol (Campinas)

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Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (-18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.Keywords: gluten-free products; alternative cereal; food stability; meat products; acceptability; roasting.Practical Application: Kibbeh formulations with millet flour can be a good alternative for gluten-free diet.

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“…It is ranked fifth most planted cereal crop in the world (Zhao, 2007), and an important staple food crop in many parts of Africa, Asia and the semi-arid tropics worldwide (Oria et al, 1995;Duodu et al, 2003;O'Kennedy et al, 2006). In Africa, it is an indigenous cereal adapted to semi-arid and sub-tropical agronomic conditions, representing the only viable food grain (Zhao, 2007;Belton and Taylor, 2004).…”

Section: Introductionmentioning

confidence: 99%

Phenotypic and physiological aspects related to drought tolerance in sorghum

Mutisya¹,

Sitieney²,

Gichuki³

2011

African Crop Science Journal

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Drought is one of the major limitations to crop productivity worldwide. Identifying suitable screening tools and quantifiable traits would facilitate the crop improvement process for drought tolerance in sorghum. This study evaluated phenotypic characteristics and physiological parameters determine which cultivars are more drought tolerant. Signs of drought intolerance in sorghum include leaf rolling, death of lower leaves, stunted growth and low yields. Experiments were conducted using 8 and 25 sorghum accessions planted at two sites in Kenya, namely; Biotechnology Centre and Kiboko Research site, respectively, for evaluation and seeds maintenance. Based on phenotypic characteristic of the 25 cultivars evaluated, the best drought tolerant cultivars were, IS.13615, KAK1950, KBM078, E-36.1, B-35, KBM-003 and IE SV 92036. These observations were specifically deduced from their performance, root characteristics, tillering ability and leaf parameters as drought tolerance indicators. B 35 and E-36 ranked the highest relative water content in leaves, hence more drought tolerant.Key Words: Pre-anthsis, post-anthesis, Sorghum bicolor RÉSUMÉLa sécheresse est l'une des contraintes majeures à la productivité des cultures dans le monde. L'identification des outils d'étude et des caractères quantifiables pourrait faciliter le processus d'amélioration de la culture de sorgho pour la tolérance à la sécheresse. Cette étude avait pour but l'évaluation des caractéristiques phénotypiques et des paramètres physiologiques pour déterminer les cultivars les plus tolérants à la sécheresse. Les signes de l'intolérance à la sécheresse englobent l'enroulement de la feuille, la mort des feuilles les plus basses, croissance rabougrie et réduction de rendement. Les essais étaient conduits en utilisant 8 et 25 accessions de sorgho plantées dans deux sites au Kenya, à savoir le centre de Biotechnologie et le site de recherche de kiboko, respectivement, pour l'évaluation et la maintenance des semences. Basé sur les caractéristiques phénotypiques de 25 cultivars évalués, les meilleurs cultivars en terme de tolérance à la sécheresse étaient: IS.13615, KAK1950, KBM078, E-36.1, B-35, KBM-003 et IE SV 92036. Ces observations étaient spécifiquement déduites de leur performance, caractéristiques des raciness, la capacité de tallage et les paramètres des feuilles comme indicateurs de tolérance à la sécheresse. B 35 et E-36 avaient une teneur relative plus élevée en eau et par conséquent les plus tolérants à la sécheresse.

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Harnessing sorghum and millet biotechnology for food and health

Cited by 80 publications

References 111 publications

Breeding strategies to improve sorghum quality

Breeding strategies to improve sorghum quality

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

Phenotypic and physiological aspects related to drought tolerance in sorghum

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