“…In industrialized nations, sorghum is mainly cultivated as animal feed and more recently as a feedstock for biofuel production. Known chemical (or physical) mechanisms that render sorghum protein resistant to enzymatic digestion include covalent cross-linking between kafirin proteins (the main sorghum storage proteins) through disulfide bonding (S-S) (Duodu et al, 2003;Nunes et al, 2005;Belton et al, 2006), and interaction of protein with cellular chemical components such as polyphenol, phytic acid, lipids, starch, and nonstarch cell wall polysaccharides (Chavan et al, 1979;Makokha et al, 2002;Duodu et al, 2003;Nunes et al, 2004;Osman, 2004;Taylor et al, 2007;Wong et al, 2009). Decades of research to improve the trait has not yet produced high-protein-digestible sorghum cultivar with acceptable agronomic characteristics.…”