As interest grows in sustainable, plant-based alternatives to synthetic materials, sorghum’s seed storage protein, kafirin, is gaining recognition not just for its agronomic relevance but also for its remarkable biomaterial properties. Once considered a low-value byproduct of sorghum processing, kafirin is now being explored as a key ingredient in high-performance bioplastics, nanomaterials, and drug delivery systems.
Unlocking the Baking Potential of Sorghum: Research Insights on a Versatile Grain
Sorghum, a climate-resilient crop traditionally used as a staple in Africa and Asia, is gaining attention as a promising ingredient in baked goods across the globe. Despite its widespread cultivation, particularly in drought-prone regions, sorghum remains underutilized in Western food systems—most of it relegated to animal feed. However, a growing body of research is changing that narrative.
The Health Benefits of Sorghum: A Nutrient-Rich, Sustainable Grain
Sorghum, a resilient and nutrient-dense ancient grain, is gaining recognition for its numerous health benefits and potential as a staple food in modern diets.
What are the FAIR Principles?
In the realm of agricultural research, particularly in the sorghum breeding community, the adoption of principles for FAIR data management has emerged as a crucial paradigm shift.