Heba I. Mohamed1,*, Eman M. Fawzi1, Abdul Basit2, Kaleemullah3, Rafiq Lone4, Mahmoud R. Sofy5
Phyton-International Journal of Experimental Botany, Vol.91, No.7, pp. 1303-1325, 2022, DOI:10.32604/phyton.2022.020642
- 14 March 2022
Abstract After wheat, rice, maize, and barley, sorghum is the fifth most widely grown cereal on the planet. Due to its high
production, drought resistance, and heat tolerance, this crop is replacing maize in some areas. Sorghum is available in a variety of colors, including cream, lemon-yellow, red, and even black. The principal grain anatomical
components are pericarp, germ or embryo and endosperm. This review provides an overview of key sorghum
grain components, including starches, fiber, proteins, lipids, and vitamins. Also, we summarized phenolic compounds, flavonoids, tannins, carotenoids, vitamin E, amines, Policosanols and Phytosterols in sorghum… More >