This article is about the plant genus. For the principal modern crop species, see Sorghum bicolor. For other crop uses, see Commercial sorghum. For other uses, see Sorghum (disambiguation).
"Sorgo" redirects here. For the Ragusan family, see Sorgo (family).
Sorghum
Sorghum bicolor
Scientific classification
Kingdom:
Plantae
Clade:
Angiosperms
Clade:
Monocots
Clade:
Commelinids
Order:
Poales
Family:
Poaceae
Subfamily:
Panicoideae
Supertribe:
Andropogonodae
Tribe:
Andropogoneae
Genus:
Sorghum Moench 1794, conserved name not Sorgum Adanson 1763
Type species
Sorghum bicolor
(L.) Moench
Synonyms[1]
Blumenbachia Koeler 1802, rejected name not Schrad. 1825 (Loasaceae)
Sarga Ewart
Vacoparis Spangler
Andropogon subg. Sorghum Hackel.
Sorghum is a genus of flowering plants in the grass family Poaceae. Seventeen of the 25 species are native to Australia,[2][3] with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans.[4][5] One species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized, in pasture lands.[6]Sorghum is in the subfamily Panicoideae and the tribe Andropogoneae (the tribe of big bluestem and sugarcane).
Contents
1Cultivation and uses
2Diversity
3See also
4References
5Further reading
6External links
Cultivation and uses
One species, Sorghum bicolor,[7] native to Africa with many cultivated forms now,[8] is an important crop worldwide, used for food (as grain and in sorghum syrup or "sorghum molasses"), animal fodder, the production of alcoholic beverages, and biofuels. Most varieties are drought- and heat-tolerant, and are especially important in arid regions, where the grain is one of the staples for poor and rural people. These varieties form important components of forage in many tropical regions. S. bicolor is an important food crop in Africa, Central America, and South Asia, and is the fifth-most important cereal crop grown in the world.[9]
In the early stages of the plants' growth, some species of sorghum can contain levels of hydrogen cyanide, hordenine, and nitrates which are lethal to grazing animals. When stressed by drought or heat, plants can also contain toxic levels of cyanide and nitrates at later stages in growth.
[10][11]
Global demand for sorghum increased dramatically between 2013 and 2015 when China began purchasing US sorghum crops to use as livestock feed as a substitute for domestically grown corn. China purchased around $1 billion worth of American sorghum per year until April 2018 when China imposed retaliatory duties on American sorghum as part of the trade war between the two countries.[12]
Diversity
Accepted species[13]
Sorghum amplum – northwestern Australia
Sorghum angustum – Queensland
Sorghum arundinaceum – Africa, Indian Subcontinent, Madagascar, islands of the western Indian Ocean
Sorghum bicolor – cultivated sorghum, often individually called sorghum, also known as durra, jowari, or milo. Native to Sahel region of Africa; naturalized in many places
Sorghum brachypodum – Northern Territory of Australia
Sorghum bulbosum – Northern Territory, Western Australia
Sorghum burmahicum – Thailand, Myanmar
Sorghum controversum – India
Sorghum × drummondii – Sahel and West Africa
Sorghum ecarinatum – Northern Territory, Western Australia
Sorghum exstans – Northern Territory of Australia
Sorghum grande – Northern Territory, Queensland
Sorghum halepense – Johnson grass – North Africa, islands of eastern Atlantic, southern Asia from Lebanon to Vietnam; naturalized in East Asia, Australia, the Americas
Sorghum interjectum – Northern Territory, Western Australia
Sorghum intrans – Northern Territory, Western Australia
Sorghum laxiflorum – Philippines, Lesser Sunda Islands, Sulawesi, New Guinea, northern Australia
Sorghum leiocladum – Queensland, New South Wales, Victoria
Sorghum macrospermum – Northern Territory of Australia
Sorghum matarankense – Northern Territory, Western Australia
Sorghum nitidum – East Asia, Indian Subcontinent, Southeast Asia, New Guinea, Micronesia
Sorghum plumosum – Australia, New Guinea, Indonesia
Sorghum propinquum – China, Indian Subcontinent, Southeast Asia, New Guinea, Christmas Island, Micronesia, Cook Islands
Sorghum purpureosericeum – Sahel from Mali to Tanzania; Yemen, Oman, India
Sorghum stipoideum – Northern Territory, Western Australia
Sorghum timorense – Lesser Sunda Islands, Maluku, New Guinea, northern Australia
Sorghum versicolor – eastern + southern Africa from Ethiopia to Namibia; Oman
Sorghum virgatum – dry regions from Senegal to the Levant.
Formerly included[citation needed]
Many species once considered part of Sorghum, but now considered better suited to other genera include: Andropogon, Arthraxon, Bothriochloa, Chrysopogon, Cymbopogon, Danthoniopsis, Dichanthium, Diectomis, Diheteropogon, Exotheca, Hyparrhenia, Hyperthelia, Monocymbium, Parahyparrhenia, Pentameris, Pseudosorghum, Schizachyrium, and Sorghastrum.
See also
3-Deoxyanthocyanidin
Apigeninidin
Baijiu – Chinese alcoholic beverage distilled from sorghum
Millet
Push–pull technology pest control strategy for maize and sorghum
References
^"World Checklist of Selected Plant Families: Royal Botanic Gardens, Kew". Retrieved 4 September 2016.
^Sally L. Dillon; Peter K. Lawrence; Robert J. Henry; et al. "Sorghum laxiflorum and S. macrospermum, the Australian native species most closely related to the cultivated S. bicolor based on ITS1 and ndhF sequence analysis of 28 Sorghum species". Southern Cross Plant Science. Southern Cross University. Retrieved 28 February 2016.
^Australia, Atlas of Living. "Sorghum - Atlas of Living Australia". Retrieved 4 September 2016.
^"Flora of China Vol. 22 Page 600 高粱属 gao liang shu ''Sorghum'' Moench, Methodus. 207. 1794". Efloras.org. Retrieved 2018-05-31.
^"Sorghum". County-level distribution maps from the North American Plant Atlas (NAPA). Biota of North America Program (BONAP). 2014. Retrieved 4 September 2016.
^Mutegi, Evans; Sagnard, Fabrice; Muraya, Moses; et al. (2010-02-01). "Ecogeographical distribution of wild, weedy and cultivated Sorghum bicolor (L.) Moench in Kenya: implications for conservation and crop-to-wild gene flow". Genetic Resources and Crop Evolution. 57 (2): 243–253. doi:10.1007/s10722-009-9466-7.
^Stefan Hauser, Lydia Wairegi, Charles L. A. Asadu, Damian O. Asawalam, Grace Jokthan, Utiang Ugbe (2015). "Sorghum- and millet-legume cropping systems" (PDF). CABI and Africa Soil Health Consortium. Retrieved 7 October 2018.CS1 maint: Uses authors parameter (link)
^Tove Danovich (15 December 2015). "Move over, quinoa: sorghum is the new 'wonder grain'". The Guardian. Retrieved 31 July 2018.
^"Cyanide (prussic acid) and nitrate in sorghum crops Primary industries and fisheries. Queensland Government". Retrieved 2018-10-15.
^"Sorghum". Retrieved 2018-10-15.
^"Sorghum, targeted by tariffs, is a U.S. crop China started buying only five years ago". LA Times. Apr 18, 2018. Retrieved 28 January 2019.
^"The Plant List: Sorghum". Royal Botanic Gardens Kew and Missouri Botanic Garden. Retrieved 28 February 2017.
Further reading
Watson, Andrew M. (1983). Agricultural Innovation in the Early Islamic World: The Diffusion of Crops and Farming Techniques, 700–1100. Cambridge: Cambridge University Press. ISBN 0-521-24711-X.
5. ハーブ剤および栄養補助食品による肝毒性 hepatotoxicity due to herbal medications and dietary supplements
English Journal
Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
Wolter A1, Hager AS2, Zannini E3, Czerny M4, Arendt EK5.Author information 1School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: wolteranika@gmail.com.2School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: hager.sophie@gmail.com.3School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: e.zannini@ucc.ie.4Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany. Electronic address: michael.czerny@ivv.fraunhofer.de.5School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Electronic address: e.arendt@ucc.ie.AbstractBreads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition.
International journal of food microbiology.Int J Food Microbiol.2014 Feb 17;172:83-91. doi: 10.1016/j.ijfoodmicro.2013.11.015. Epub 2013 Nov 22.
Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sou
Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
Sun Q, Han Z, Wang L, Xiong L.Author information School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address: phdsun@163.com.AbstractSorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of native samples. The onset, peak and conclusion temperatures of gelatinization, and the enthalpy of samples modified by HMT increased. The crystallinity of the modified samples was higher than that of control samples. HMT had a far greater effect on the solubility, swelling power, setback viscosity, through viscosity, enthalpy and crystallinity of sorghum flour than of sorghum starch. On the granules surface there were more holes for the HMT starches than for HMT flours. The microstructure of HMT sorghum starch gel had a more orderly and smaller holey structure. The sorghum flour gel had originally a crackled structure, but after the HMT treatment, it had many ordered and small holes.
Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of n
Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d'Ivoire's red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests.
Carbonneau MA, Cisse M, Mora-Soumille N, Dairi S, Rosa M, Michel F, Lauret C, Cristol JP, Dangles O.Author information UMR 204 NUTRIPASS, University Institute of Clinical Research, 641, Av. Doyen Gaston Giraud, 34093 Montpellier Cedex 5, France. Electronic address: marie-annette.carbonneau@univ-montp1.fr.AbstractRed sorghum is a source of phenolic compounds (PCs), including 3-deoxyanthocyanidins that may protect against oxidative stress related disease such as atherosclerosis. HPLC was used to characterise and quantify PCs extracted from red or white sorghum whole grain flour. Antioxidant activity was measured by an oxygen radical absorbance capacity assay and against LDL-oxidisability, and further compared to that of synthesised 3-deoxyanthocyanidins (i.e., luteolinidin and apigeninidin). Phenolic content of red and white sorghums was evaluated as 3.90 ± 0.01 and 0.07 ± 0.01 mmol gallic acid equivalents L(-1), respectively. Luteolinidin and apigeninidin were mainly found in red sorghum. Red sorghum had almost 3 and 10 times greater specific antioxidant activity compared to luteolinidin and apigeninidin, respectively. Red sorghum PCs and the two 3-deoxyanthocyanidins were also effective at preventing LDL vitamin E depletion and conjugated diene production. Red sorghum flour exhibits antioxidant capacity suggesting that it may be a valuable health-promoting food.
Red sorghum is a source of phenolic compounds (PCs), including 3-deoxyanthocyanidins that may protect against oxidative stress related disease such as atherosclerosis. HPLC was used to characterise and quantify PCs extracted from red or white sorghum whole grain flour. Antioxidant activity was measu