Abstract
A total of 30 sorghum varieties from East Africa were analysed for their biochemical characteristics. The objective was to ascertain the extent of the genetic diversity underlying their biochemical and physiological characteristics that included starch (%), amylose (%), amylopectin (%), proteins (%), tannins (mg/100 ml), yield (Kg/ha) and height (cm). The principal component analysis (PCA) showed that the first two contributed to the 69.66% of the variability among the sorghum varieties. Cluster analysis of these parameters resulted into four distinct groups with a genetic distance ranging from 0.74 - 6.42. The open pollinated and the hybrids showed the greatest genetic distances while the hybrids exhibited relatively low genetic distances. The biochemical content is a useful tool for measuring the genetic divergence among sorghum varieties to identify possible donors for future sorghum quality enhancement/breeding. Key words: Biochemical characteristics, principal component analysis, genetic distance, cluster analysis, sorghum breeding.
Highlights
Sorghum is one of the world’s most important cereals, with over 500 million people in the hot dry tropics dependent on it
Evaluating genetic diversity of germplasm can assist in differentiating varieties with the greatest novelty which as a result is most desirable for incorporation into crop improvement programmes
Sorghum breeding programmes have offered a wide range of new varieties with interesting traits that improved production and productivity (FAO and ICRISAT, 1996)
Summary
Sorghum is one of the world’s most important cereals, with over 500 million people in the hot dry tropics dependent on it. 35% of sorghum is utilised as a food grain and the balance is used primarily in alcohol production, animal feed and industrial products (Dicko et al, 2006; Mehmood et al, 2008). Evaluating genetic diversity of germplasm can assist in differentiating varieties with the greatest novelty which as a result is most desirable for incorporation into crop improvement programmes. Sorghum breeding programmes have offered a wide range of new varieties with interesting traits that improved production and productivity (FAO and ICRISAT, 1996). Screening and selection of improved varieties for specific local food and industrial requirements from the broad sorghum biodiversity is extremely important for food security and poverty alleviation (Akintayo and Sedgo, 2001; Dicko et al, 2006)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
