Sorghum [Sorghum bicolor (L.) Moench] is one of the most important cereals worldwide with great genetic diversity. Like most small grains it has good adaptation to drought prone and marginal areas were other cereals are not productive. Globally, sorghum has been underutilized compared to other cereal staple crops however, there is growing interest in sorghum and its related products due to its unique nutritional traits, crop physiology and phenology. Given the genetic variability of sorghum there is great scope to use the crop to produce an array of commodities in the food, feed, industrial and bioenergy sector. This review paper presents sorghum genetic diversity and with special reference to bio-based and value added products such as gluten free, high protein, aromatic, syrup, popping, weaning, pet food, baked products and alcohol free malt beverages that can be explored in Africa to popularize it and improve livelihoods. Key words: Small grain, sorghum bicolor, value addition.
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Nyoni et al. (2020) studied this question.
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