Sorghum: Production, Growth Habits and Health Benefits


Patricia C. Parra (Editor)

Series: Agriculture Issues and Policies, Food Science and Technology
BISAC: HEA034000

Sorghum is the fifth most important grain crop after wheat, rice, maize and barley. It is cultivated for food and beverages for humans, and for feed and fodder for animals. In this book, the authors study the production, growth habits and health benefits of sorghum. Topics discussed include sorghum as an enigmatic grain for chicken-meat production; the potential of sorghum for development in East Africa; the health benefits of sorghum grain for poultry and pigs; fungal root endophytes as sorghum growth promoters; and breeding for abiotic stresses in sorghum. (Imprint: Novinka )

Table of Contents

Table of Contents


Sorghum: An Enigmatic Grain for Chicken-Meat Production
(Peter H. Selle, Sonia Y. Liu, Aaron J. Cowieson, Poultry Research Foundation within The University of Sydney, Australia)

Unlocking the Potential of Sorghum for Development in East Africa
(Tom Martin, Moses Biruma, Johan Fogelqvist, Patrick Okori, Christina Dixelius, Dept. Plant Biology, and Forest Genetics, Uppsala Biocenter, Swedish University of Agricultural Sciences & Linnean Center for Plant Biology, Uppsala, Sweden, and others)

The Health Benefits of Sorghum Grain for Poultry and Pigs
(M. Mabelebele, P.A. Iji, School of Agricultural and Environmental Sciences, University of Limpopo, Sovenga, South Africa, and others)

Fungal Root Endophytes as Sorghum Growth Promoters
(A.B.M. Vaz, I. Sampedro, J.A. Ocampo, Research Laboratory in Microbiology (LAPEM), Biological Sciences Department, Feira de Santana State University, Feira de Santana, Bahia, Brazil, and others)

Breeding for Abiotic Stresses in Sorghum
(Tariq Shehzad, Kazutoshi Okuno, Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai, Tsukuba, Japan)


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