Sorghum production and promotion of nutritional value needs to be improved for food and feed. Quality of sorghum grain needs to be evaluated by smallholder farmers to ensure value. There is a need for better sorghum protein digestibility. Increased sorghum production and availability of high-quality seeds and grains is difficult to maintain.
With targeted research and technology transfer, this project promotes and enhances sorghum production and nutritional value. Allelic variation in genes that influence grain and forage quality and protein digestibility have been identified. The Protein Digestibility Lab in Senegal is a hub of activity in West Africa for efforts to develop sorghum cultivars with improved post-cooking protein digestibility. The Forage Sorghum Breeding Program in Niger is being used to develop new forage varieties.
This project and research was funded by the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet, known as the Sorghum and Millet Innovation Lab (SMIL). This lab is funded by USAID and managed at Kansas State University.
Mitch Tuinstra Elisabeth Diatta-Holgate
Clifford Weil Seyni Ousmane Diakite
Kansas State University
Niger - Institut National de la Recherche Agronomique du Niger (INRAN), Université Abdou Moumouni de Niamey (UAM)
Senegal - Centre d’Etudes Régional pour l’Amélioration de l’Adaptation à la Sécheresse (CERAAS), Centre National de Recherche Agronomique (CNRA), Institut Sénégalais de Recherches Agricoles (ISRA), Institut de Téchnologie Alimentaire (ITA)
Niger - Aguié, Bkonni, Kollo, Niamey, Say, Tillabéri
Senegal - Bambey, Thiès
Institut National de la Recherche Agronomique du Niger (INRAN)