Jambunathan, R. (1980) Improvement of Nutritional Quality of Sorghum and Pearl Millet. The United Nations University Press Food and Nutrition Bulletin, 2 (1). pp. 39-53.
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Abstract
The discovery that the Opaque-2 gene in maize improves protein quality has stimulated great interest among breeders, nutritionists, and biochemists, and considerable progress has been made toward genetic improvement of plant protein quality in other cereals. Sorghum and pearl millet are two of the most important crops grown in the semi arid tropics (SAT). If sorghum and millets are to retain their place, and to increase, as major cereals for human food in the SAT where they are more productive and reliable than are other cereals, their grain quality is of paramount importance. The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), created in July 1972 with headquarters in Hyderabad, India, has four main objectives. One of these is: "To serve as a world center to improve the genetic potential for grain yield and nutritional quality of sorghum, pearl millet, pigeon pea, chick pea and groundnut." A stable, high yield of the crop is one of the main objectives of ICRISAT, At the same time, we will exploit whatever latitude exists for other nutritional characteristics such as protein, lysine, starch types, oil, minerals, etc. Grain quality can perhaps be considered to consist of two main parts: (i) evident quality based on appearance, flavour, and cooking quality characteristics, and (ii) cryptic quality based on nutritional value. This paper will discuss progress that has been made in the improvement of the nutritional quality of sorghum and pearl millet.
| Item Type: | Article |
|---|---|
| Author Affiliation: | International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, India |
| Subjects: | Crop Improvement |
| Divisions: | Sorghum Millet |
| Depositing User: | Library ICRISAT-InfoSAT |
| Date Deposited: | 12 Mar 2012 13:53 |
| Last Modified: | 12 Mar 2012 13:53 |
| Official URL: | http://archive.unu.edu/unupress/food/8F021e/8F021E... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3803 |
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