Sorghum proteins

Classification of the nonwheat proteins has not been so clear. The prolamin proteins of sorghum are kafirins, which have a high degree of 

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This chapter sets out the role and importance of protein in human health, human protein requirements, and the measurement of food protein quality. Specifically, focus is given to the need to improve sorghum protein quality and the developments that have already taken place in this area are reviewed. Lastly, the improvements in sorghum protein quality achieved to date in the Biosorghum project are presented and on the basis of these data, the potential of biofortified sorghum to improve children s nutritional status is evaluated. 

Sorghum protein also appears to have low levels of the indispensable amino acids threonine and tr) tophan and high levels of leucine (reviewed by Klopfenstein and Hoseney, 1995). However, as shown in Table 2.4, contrary to earlier suggestions (Klopfenstein and Hoseney,... 

Hamaker, B. R., and B. A. Bugusu. 2003. Overview Sorghum proteins and food quality. In Afripro workshop on the proteins of sorghum and millets Enhancing nutritional and junctional properties for Africa, ed. P. S. Belton and J. R. N. Taylor. Pretoria, South Africa, April l-A, 2003. 

Solid-state CPMAS C-NMR has been used for investigating changes in maize and sorghum proteins on wet cooking and popping. 

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