Special Topics

Sorghum in Fermentation: New Insights into Genetics, Grain Traits, and Microbial Interactions from Baijiu to African Traditional Beers

• SorghumBase Team
• 05 August 2025

Sorghum (Sorghum bicolor) has long played a central role in the production of fermented beverages across continents, from West African dolo and pito to Chinese baijiu and emerging gluten-free craft beers in the West. A wave of recent research is shedding light on how sorghum’s grain properties, microbial interactions during fermentation, and genetic diversity influence the quality and sustainability of these beverages.

Unlocking Sorghum’s Potential in Skin Care and Antioxidant Applications: A New Frontier for Kafirin Peptides

• SorghumBase Team
• 15 July 2025

In recent years, sorghum has gained increasing attention not just as a climate-resilient staple crop, but also as a source of high-value bioactive compounds with applications beyond the food and feed sectors. A growing body of research highlights the potential of sorghum storage proteins—particularly kafirins—as a sustainable source of antioxidant peptides and cosmeceutical ingredients.

Kafirin on the Rise: Sorghum Protein Bioplastics Show Expanding Potential Across Industries

• SorghumBase Team
• 30 June 2025

As interest grows in sustainable, plant-based alternatives to synthetic materials, sorghum’s seed storage protein, kafirin, is gaining recognition not just for its agronomic relevance but also for its remarkable biomaterial properties. Once considered a low-value byproduct of sorghum processing, kafirin is now being explored as a key ingredient in high-performance bioplastics, nanomaterials, and drug delivery systems.

Unlocking the Baking Potential of Sorghum: Research Insights on a Versatile Grain

• SorghumBase Team
• 12 May 2025

Sorghum, a climate-resilient crop traditionally used as a staple in Africa and Asia, is gaining attention as a promising ingredient in baked goods across the globe. Despite its widespread cultivation, particularly in drought-prone regions, sorghum remains underutilized in Western food systems—most of it relegated to animal feed. However, a growing body of research is changing that narrative.

The Health Benefits of Sorghum: A Nutrient-Rich, Sustainable Grain

• SorghumBase Team
• 10 March 2025

Sorghum, a resilient and nutrient-dense ancient grain, is gaining recognition for its numerous health benefits and potential as a staple food in modern diets.

What are the FAIR Principles?

• SorghumBase Team
• 06 May 2024

In the realm of agricultural research, particularly in the sorghum breeding community, the adoption of principles for FAIR data management has emerged as a crucial paradigm shift.