Abstract
Sorghum and the millets are tropical cereal grains. They are very diverse in terms of grain structure and chemical composition. Historically, they have been cultivated in Africa and Eurasia to produce traditional products like porridges, flatbreads, beers and non-alcoholic beverages at small-scale. This is changing rapidly and sorghum and millets are increasingly used worldwide for animal feed, and to produce modern products such as breakfast cereals and lager beer, and for bioethanol. They also have a niche application for gluten-free products. Additionally, they have very great potential as functional (health-promoting) foods because they are rich in bioactive phenolic compounds. Some quality standards and associated methods already exist for determining and managing sorghum and millet end-use quality. However, developments in agricultural biotechnology including biofortification (improving micronutrient quality) and exploiting their potential as health-promoting foods will require more complex sorghum and millet quality management systems involving many disciplines and the consumer.
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