Author(s):
Sorghum is the fifty most planted crops in the world, and it is one of the most important cereals used as a staple food for those primarily living in arid and semiarid areas. Sorghum is also an important grain crop grown for human consumption worldwide. Therefore, genetic variability, environmental and different agronomic managements as well as milling/processing are the most important and determining quality of sorghum. The review was aimed at knowing quality characters, so that an in-depth understanding of these characters may be used to design breeding strategies for simultaneously improving grain yield and quality characters. The major characteristics determining sorghum quality are, kernel color, kernel hardness, gluten strength, and grain protein concentration are key traits that influence the enduse quality of sorghum. Today different breeding methods are applied to improve sorghum quality. The improvements in quality largely resulted from intercrossing existing cultivars and elite lines possessing contrasting quality characters and then selecting individuals possessing all desired quality traits. The exploitation of genetic diversity requires effective characterization of the genetic pool. The genotypes can be characterized using morphological, and molecular markers, and analysis of nutritional quality traits. Genetic modification of sorghum quality traits with agronomic ally useful genes can address this solving to quality traits
