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Content archived on 2024-06-17

Genetic enhancement of nutritional quality of grain sorghum

Objective

Sorghum (Sorghum bicolour L. Moench) ranks fifth, worldwide, in production among cereals and it is unique in that it is adapted to semi-arid environments. Sorghum grain with enhanced protein quality would contribute significantly to improving the nutritional value of the diets of people and livestock dependent on sorghum as major protein source. The proposed research aims at genetically enhancing the nutritional value of grain sorghum by the introduction of the methionine-rich maize betazein and the lysine-rich barley chymotrypsin inhibitor CI-2 genes, with the goal to produce transgenic sorghum plants with elevated lysine and methionine content. In addition, the establishment of a routine protocol for sorghum transformation technology in Africa will form the basis for further genetic enhancement of this crop for the benefit of sub-Saharan Africa.

Fields of science (EuroSciVoc)

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Call for proposal

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Funding Scheme

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Coordinator

UNIVERSITY OF BRISTOL
EU contribution
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Address
Long Ashton Research Station
BS41 9AF BRISTOL
United Kingdom

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Total cost

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Participants (5)

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