Sorghum
It is a resilient crop, capable of thriving in arid and semi-arid environments, making it an important food source in many parts of the world.
Sorghum is rich in vitamins, minerals, and antioxidants, and has been associated with various health benefits, including improved digestion, reduced risk of chronic diseases, and enhanced weight management.
The crop's adaptability and nutritional profile have contributed to its growing popularity in both traditional and modern agricultural systems.
Researchers continue to explore the full potential of sorghum, investigating its genetic diversity, agronomic practices, and various applications in food, feed, and biofuel production.
Most cited protocols related to «Sorghum»
Synonymous or nonsynonymous SNPs were annotated by comparing sequences with the nonredundant protein database at NCBI (
Sequence for T. aestivum wheat gene assembly was generated using Roche 454 Pyrosequencing on the GS FLX Titanium and GS FLX+ platforms. Additional sequence read datasets for T. aestivum, T. monococcum and A. tauschii were generated using 3 platforms: Illumina, 454 and SOLiD, to analyse homoeologous sequences and SNPs (a list of all datasets is in
Most recents protocols related to «Sorghum»
Example 9
Gluten-free composite plant-MCT flour is made by replacing the gluten flour in Examples 1-7 with one or more gluten-free flours selected from oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, cassava flour, tigernut flour, soy flour, potato flour, millet flour, or quinoa flour.
Example 8
Reduced gluten composite plant-MCT flour is made by replacing 5-50% of the gluten flour in Examples 1-7 with one or more gluten-free flours selected from oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, cassava flour, tigernut flour, soy flour, potato flour, millet flour, or quinoa flour.
The Cd content in the sorghum seedlings was assayed according to a method described previously with slight modifications (Xiao et al., 2021 (link)). Briefly, roots and aboveground parts of the sorghum plants were sampled and rinsed with distilled water. Samples were then dried in an oven at 80°C until constant weight and then pulverized to a fine powder by passing through a mesh (100 mesh fractions). Afterwards, the obtained ash residues were digested using the nitric-perchloric acid (9:1, v/v) wet digestion method. The amount of Cd was measured using an atomic absorption spectrophotometer (GGX-810, Haiguang Instrument Co., Ltd, Beijing, China).
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More about "Sorghum"
This hardy Poaceae species, also known as durra or guinea corn, is widely cultivated for its edible seeds and diverse applications.
Sorghum's adaptability and impressive nutritional profile have contributed to its growing popularity in both traditional and modern agricultural systems.
Rich in vitamins, minerals, and antioxidants, sorghum has been associated with various health benefits, including improved digestion, reduced risk of chronic diseases, and enhanced weight management.
Researchers continue to explore the full potential of this remarkable cereal, utilizing advanced techniques and technologies such as HiSeq 2500, SAS 9.4, RNeasy Plant Mini Kit, HiSeq 2000, Agilent 2100 Bioanalyzer, DNeasy Plant Mini Kit, TRIzol reagent, UV-2600, Methanol, and SpectraMax Gemini EM to investigate its genetic diversity, agronomic practices, and various applications in food, feed, and biofuel production.
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