Texas A&M University
Collaborating Scientists' Institutions: IER (Mali); EAP/SRN (Honduras); ICRISAT (India); University of Ibadan (Nigeria); SADC/ICRISAT (Zimbabwe); University of Nebraska-Lincoln (US)
This project was multifaceted addressing the development of new food products; developing laboratory methods to address grain quality characteristics; address the nutritional qualities in sorghum; and grain’s susceptibility to molds and detect genotypes for resistance.
1. Develop new food products from sorghum and millet using appropriate technology for use in less developed areas; 2. Develop simple, practical laboratory methods for use in breeding programs to assess important grain quality charac-teristics; 3. Determine physical, chemical and structural factors that affect the food and nutritional quality of sorghum; seek ways of modifying the properties or improving methods of proccessing; 4. Determine the factors that affect resistance to grain molds and field deterioration in sorghum and devise laboratoryprocedures to detect genotypes with resistance.