Jacob, A A and Fidelis, A E and Salaudeen, K O and Queen, K R
(2013)
Sorghum: Most under-utilized grain of the semi-arid Africa.
Scholarly Journal of Agricultural Science, 3 (4).
pp. 147-153.
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Abstract
The review alluded to the fact that sorghum is the second most important grain in Africa and that its production has improved greatly over the past four decades. It maintained that about 300 million people from the developing countries rely on sorghum as a source of energy, and that the grain stands to contribute more to food supplies and food security of these countries if well explored. It showcases the nutritional credentials of sorghum, and reveals the potentials of sorghum as raw material for the Nigerian brewing, food, textile, and beauty industries. Furthermore, it gave the local recipes for some major sorghum foods. Conclusively, it recommended that there should be an increased research investment in sorghum, and that more needs to be done in the propagation, utilization, marketing and improvement of the marketing potentials of the grain in all its forms.
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