Article

Natural variability for protein digestibility and grain quality traits in a West African Sorghum Association Panel

2022-09-01

Abstract excerpt

Sorghum is a staple crop and a major source of food and energy for developing countries in Africa and Asia. However, utilization of sorghum as human food is constrained by the low digestibility of its proteins after wet cooking, which could contribute to malnutrition, especially in sub-Saharan Africa. West Africa has a great diversity of sorghum landraces and improved cultivars yet analysis of genetic variation in...

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Literature Corpus work: 8bc94092-879b-54fb-8a56-463a3a397eca
DOI: 10.1016/j.jcs.2022.103504

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