Variety traits

Sorghum protein content

Sorghum bicolor (L.) Moench

Crude protein content in sorghum grain is a critical indicator of nutritional value, typically ranging from 10–12%. Protein levels are determined by genotype and growing conditions, reaching values of 15–16% through breeding improvement.

In the reference 26 varieties crop Sorghum, where this is mentioned in the description.

Protein content in sorghum grain is measured as a mass fraction in percent of dry matter weight. Under typical cultivation conditions, this indicator varies from 10 to 12%, although natural variability is significantly broader — from 4–5% to 20% depending on varietal characteristics and agro-climatic factors. The application of modern breeding methods allows for the stabilization of this parameter at the level of 15–16%.

Protein accumulation in grain is closely related to cultivation technology: nitrogen fertilization positively correlates with an increase in protein value, and moisture availability influences the biochemical composition of the harvest. Since proteins in sorghum grain are contained within a hard pericarp, efficient assimilation by animals requires high-quality grinding of the grain to a particle size of approximately 2 mm.

General information about the subject — on the page Protein content.

Sources8

Varieties of Sorghum mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.