Origin, Domestication and Diffusion of Sorghum bicolor

Venkateswaran, Kamala; Elangovan, M.

doi:10.1016/b978-0-08-101879-8.00002-4

Cited by 59 publications

(58 citation statements)

References 42 publications

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“…The earliest evidence of use of wild sorghum as a food is from the Sahara, around 7500 BC, where hunter-gatherers lived (Venkateswaran et al, 2019a). Similarly, a recent study by Winchell et al (2017), has shown that the earliest domesticated sorghums are found in Neolithic populations of Sudan around fourth millennium BC.…”

Section: Origins and Distribution Of Domesticated Sorghummentioning

confidence: 96%

“…There are several hypotheses on how sorghum arrived in China. One of the possible ways was through the river valleys of Indochina (Venkateswaran et al, 2019a). However, Hagerty (1941) claims that the emperor Genghis Khan introduced sorghum to China after his voyage to South Asia between AD 1206-1228.…”

Section: Origins and Distribution Of Domesticated Sorghummentioning

confidence: 99%

“…There is evidence that Kaoliangs might be derived from native wild diploid sorghum (Harlan, 1995). The Yellow River Valley is considered to be the area where the earliest sorghum was cultivated based on archaeological evidence (Venkateswaran et al, 2019a). From China, sorghum was brought to the USA by the slave traders in the 19 th century.…”

Section: Origins and Distribution Of Domesticated Sorghummentioning

confidence: 99%

“…Sorghum was introduced to Queensland, Australia, in the 1900s by Americans (Venkateswaran et al, 2014). Since then sorghum has become a major summer crop in Australia, accounting for 5% of the global export of sorghum globally (Venkateswaran et al, 2019a).…”

Section: Origins and Distribution Of Domesticated Sorghummentioning

confidence: 99%

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Wild Sorghum as a Promising Resource for Crop Improvement

et al. 2020

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Sorghum bicolor (L.) Moench is a multipurpose food crop which is ranked among the top five cereal crops in the world, and is used as a source of food, fodder, feed, and fuel. The genus Sorghum consists of 24 diverse species. Cultivated sorghum was derived from the wild progenitor S. bicolor subsp. verticilliflorum, which is commonly distributed in Africa. Archeological evidence has identified regions in Sudan, Ethiopia, and West Africa as centers of origin of sorghum, with evidence for more than one domestication event. The taxonomy of the genus is not fully resolved, with alternative classifications that should be resolved by further molecular analysis. Sorghum can withstand severe droughts which makes it suitable to grow in regions where other major crops cannot be grown. Wild relatives of many crops have played significant roles as genetic resources for crop improvement. Although there have been many studies of domesticated sorghum, few studies have reported on its wild relatives. In Sorghum, some species are widely distributed while others are very restricted. Of the 17 native sorghum species found in Australia, none have been cultivated. Isolation of these wild species from domesticated crops makes them a highly valuable system for studying the evolution of adaptive traits such as biotic and abiotic stress tolerance. The diversity of the genus Sorghum has probably arisen as a result of the extensive variability of the habitats over which they are distributed. The wild gene pool of sorghum may, therefore, harbor many useful genes for abiotic and biotic stress tolerance. While there are many examples of successful examples of introgression of novel alleles from the wild relatives of other species from Poaceae, such as rice, wheat, maize, and sugarcane, studies of introgression from wild sorghum are limited. An improved understanding of wild sorghums will better allow us to exploit this previously underutilized gene pool for the production of more resilient crops.

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Section: Origins and Distribution Of Domesticated Sorghummentioning

confidence: 96%

Section: Origins and Distribution Of Domesticated Sorghummentioning

confidence: 99%

Section: Origins and Distribution Of Domesticated Sorghummentioning

confidence: 99%

Section: Origins and Distribution Of Domesticated Sorghummentioning

confidence: 99%

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Wild Sorghum as a Promising Resource for Crop Improvement

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“…In Africa, Ethiopia is regarded as one of the centers of origin of domesticated plants that accounts for about 4% of the cultivated plants, including coffee . Around 8000 bc , Ethiopians gathered, consumed and domesticated sorghum . Around 6000 bc , crop plants including Teff ( Eragrostis teff ), Nug ( Guizotia abyssinica ) and Ensete or false banana ( Ensete ventricosum ) were domesticated in Ethiopian and Eritrea .…”

Section: Introductionmentioning

confidence: 99%

Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

et al. 2020

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BACKGROUND As one of the origin centers of domesticated plants in the world, Ethiopia is rich in diversified fermented foods and beverages, in which yeasts are usually among the essential functional microorganisms. This study aims to investigate yeast species diversity and distribution in indigenous fermented products in Ethiopia using conventional isolation and molecular identification methods. RESULT Yeast cell counts in 221 samples of various Ethiopian traditional fermented products, including fermented staple foods, alcoholic beverages, dairy products, and condiments, were compared using the typical dilution plating method. A total of 475 yeast isolates were recovered from these samples and 41 yeast species belonging to 25 genera were identified from yeast isolates using the sequence analysis of the D1/D2 domain of the large subunit of rRNA gene. Candida humilis, Wickerhamomyces anomalus, Meyerozyma guilliermondii, Pichia kudriavzevii, and Saccharomyces cerevisiae were the most dominant species that were widely distributed among the majority of the fermented products analyzed in the current study. CONCLUSION Significant variations were encountered both in yeast cell counts, diversity, and distribution of yeast species among different types of fermented products and even among different samples of the same types of fermented products. It calls for a more extensive and systematic microbiological study of Ethiopian indigenous fermented foods, beverages and other related products that can be helpful for standardization and large‐scale production of these foods in Ethiopia. © 2020 Society of Chemical Industry

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A mechanistic review: potential chronic disease‐preventive properties of sorghum

et al. 2020

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Sorghum is one of the most widely cultivated crops, and is used in foods, domestic animal feedstuffs, alcohol production, and biofuels. Recently, many research groups have demonstrated that sorghum contains various components that are strongly associated with the prevention of major human chronic diseases such as obesity, diabetes, atherosclerosis, cancer, and inflammation. However, to use sorghum more widely as a food for the potential prevention and treatment of human chronic diseases, more studies will be required to elucidate the biological mechanisms. In this review paper, we highlight multiple findings to propose a mechanistic link between sorghum consumption and reduced risk of chronic diseases. © 2020 Society of Chemical Industry

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Origin, Domestication and Diffusion of Sorghum bicolor

Cited by 59 publications

References 42 publications

Wild Sorghum as a Promising Resource for Crop Improvement

Wild Sorghum as a Promising Resource for Crop Improvement

Diversity and distribution of yeasts in indigenous fermented foods and beverages of Ethiopia

A mechanistic review: potential chronic disease‐preventive properties of sorghum

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