Vol. 12, Issue 4 (2023)

Author(s):
Maheswaramma S, Usha Rani G, Nagesh Kumar MV, Ramesh S, Sameer Kumar CV, Shashibushan D, Madhu Bindu GS, Satish P, Parimala Kumar M and Malla Reddy M

Abstract:
Sorghum is an important staple food and feed crop in the semi arid regions of the world where it is grown under rainfed and irrigated conditions. Globally, sorghum is one of the most important but least utilized and neglected staple crops. Sorghum grain is a rich source of nutrients and health-beneficial phenolic compounds with pigmented and non pigmented pericarp. Sorghum grains with yellow pericarp is characterized by high carbohydrate, carotenoids, manganese, flavanones and has slightly higher total phenolic contents than white sorghum which could thus serve as a prominent nutricereal addressing the people below the poverty line and contributing for combating food security concerns in India. Yellow pericarp sorghum has gained a lot of priority nowadays owing to the nutritional benefits, preference for good roti making and keeping quality, therapeutic use though they are low yielders. The objective of this review paper is to provide a comprehensive overview of yellow pericarp sorghum with reference to its nutritional benefits over other cereals and to popularize the yellow pericarp sorghum in sustainable agriculture systems.