eP G ~ Z , The Breeder's Role in Crop Utilization: A Perspective

DS. Murtyl

Resranh ohonccs during rhr last I0 .ycm in sorghum irr,li:urton undf1,,4 yirulrm ewluvrrnn are h r i dy nvnned. Cm ln vuahr?. c r i m o 1csq?41 in hmdlnp fir, rrudrrronvl prnreAnnp und ,kd vtrolir?. a n sm!an:cd. Sclmton of inzportvnr plonr and gram anrrbrcs rriorrd ro tuil!:onon tr ill~urrored. Endospern~ re.rrwc. r e . propvnron tf hard ond rrfl rndo~pcmi. ran hr rioluored ro rrlrohlv prrdirr the portn1,al urr ofrorphm jirutn in producrr Tlw nerdf i r o~c ru i l rnrpmlentcnr of sorpb,r, proln for much wzdrr damesnc wd ,ndt~rir,oi ,lire ir tmplzort:ed Tizr 'oncepa ,f hrerdinp /or spc<ifll- md.rrrer and rota1 plonr ~trrb:ar~o,i for ,fwd, feed. h k r . and f i r1 are dtscdlirst.d A,! ~aepmred hmdtng schmtr, armcd 01 !njpm!l~d il!b:dri,~n ,# ,rwpIz,mt, rs pre.~mrtd, F i no l l ~ , rhr nrrdfor coilolx,mlnw and rooperart\ e effiirrs k m w o hrrcdecen. ~ ~ h r n ~ ~ ~ r s , f i ~ c d inl~nolo,qtrrs, mga- ,!err, ond ~ndwtriulrsrt is eniphosrrrd

Introduction

Sorghum I, used u a staple f d ~n Asla and Afrcca and as anlmal feed an the developed world Sorghum graln IS processed and consunlcd domcat~cilily foi. lowtng d~verw tradltlonal technlquea. Unlike crops ttke wheat. ~ndwtriat ut~ l~utcan uf mrghum I, Itm- ired. Therefore, crop quality standard* have been el- lher vague or absent. Plan! brcedmg pnrgramh wcre concerned mostly u l lh selection lor hlgher yield Se- iectton and cmsslng wt th~n native collecttons 01 germpiasm posed few problcms reinled to coniumcr acceptance of the breeding pruduou. However. ~ n - creawd urc oftemperate sorghumb ~n Ihe troptcs and sciectlon for early-maturing varattes and hybrids wtth improved harvest index brought forth the Impor- tpncc of quality In breedlng programs.

During rhe last two decades, a great deal of pro- gress has betn made tn the underslandtng of the ge. rrtlcr. slructurc, and phys~cochemeal propertlea of mghum grain (Hu iu el al. 1980. Hoseney ct ai. 1981. and Rmney ad Mliler 19821. Coilaborat~ve efforts &tween rlcnustr In mlional programs and the Inter- national programs of ICRISAT, IDRC. INTSORMIL,

and other ~nrtituter have resulted ~n evolving a tenla. t~ve llrt of major sorghum food cntcgorbes and gruxn quality aurtbtea asaoc~ated w~ th the respecilvr catc. gorlcs (Rarney and Murty 1982a. 19R?b). Rcrcnrch advanco ~n sorghum ut~li~.ut!on and nutrltton have opened up wide avcnuer for aorghum breeders to tn- terrct with rclenthlr of other dtrcipllne, and broaden thew brecdlng pcrspcctlves. Apparenrly. the concept of brccdlng wrghumr fur apcc~fic cnd user has just k c " ertabitahed.

An attempt 1s made here to briefly revlew !he research advances In aorghum food quallly evaluation and to suggest broad approaches to breeding with apeclllc rcfcrcnce to various end-user of the crop.

Grain Quality Attributes Suitable for Traditional Foods

Eight major carcgorier of traditional 8orghum i d s are recogn~rd (Rooney and Murty i982b3.

I. Rincipd Saghum kcebcr. ICRISAT, Wnt Afrra Sagurn Impmvcmmt Rogm. Plot 419 Yanyawa Avenue. Ham GRA Exlm,on. PMB 3491. Kam. Nigcrtr

Mut).. DS. 19%. lhe brreder'l rok in m p Uil~Luion: s prspcfllvc. Fwel157-163 111 Utlimton of uxgum rrd m~llnr IOmu M.I.. Houre. LR.. R a y . L W . . d hdy.D.A.V., cdr.). kumchsru. A.P. 5Ot 324, irdar: l n t r r ~ l ~ o w l Cmps

1 Unfermented beads 2. Fcrmcnted breads 3. S t~ f f porridges 4. Scam-cooked pmductr 5 . &Itled pfcduutb 6. Snacls 7. Alcohol~c beversges 8. Nonalcohol~c beverages

Rwney el dl. (1986) summarized the trrdit~onal processing and c w l ~ n g procedure, ured ~n lhclr prc- duclton. Several of theae trnd~taonat I d s arc pre- pared from swghum gram aflcr hand dccort~cnl<on wllh mortar and pebtle. whtcll redurcs th~. cucrse. ncas and grllllnc,, of thc produul. In A l r l c ~ , morlar sod r r r l lc dchutt~np l a a rerutar dolnerllc fcarurr and - - mcchan~cal dehul111,p h ~ h been littrodurcd lato urban rrcas il l onl) a icw countries H~gli-ylcldil~p cultlvnrr are thcrclorc acceptable to the idrmcrh onl) 11 thmr grain can be pracased clfuct8vuly b) hand-dccortlca. Iton Stud~cl in B u r h a Frbo on girln ,rmplcr Iron1 on.Lrrn trwlr lndlcalcd lhal undcl low pruducl l~~ty iond~l>ons. an ),rid odvanlrge of 2qCc orei 111e local rar8eIv em bc olibel bb 20% 11cw cndosnr.im rccoverv

It h r i bern e\libl~shed ltial o\al 01. roulld icrnels w l h lhtcl puricdrp ind lh~ghly co~neou, i.adorpcrm are ideul lor tmd~tltmnl dchulllng (Murt) el r l . 19841 Curneoui gralni gtvc Ihphcr pearled cndo\pcrnl re- covery and produce l c r c r l t n r c i duc to hrolcn chunk, Salt cndosperln type) 2nd those irf lt l te\tac exhlbn the pwrchl dehulluig qualily. Turllc-ahapd p rdm (caudalum racel. rvcn whcn tlic) arc cnrncou,. past problcmr ~n pcrlcarp rcmovol d l lhc hklar re. $lo11 Currcnll). wrghum brrederi lrequr.lttl) uac cnud~lum type\ IS? lhetr rmrrlug progiarn\ S m ~ e iur- ile.rhiped grrlm is goveincd b) dnn~ina~i l gcnc\ (Scherta and Slephcna 19661. appiuprlatc \clcctlun prcswrv rhould be cxcrclsed III \e$repaI!np pnpula. tlonh In tavor of rymmelr~crl grain,. G i s ~ n damape caused by mold,, wcathcrlng, and headbugs rlgnlli. canlly rcducc dchull~ng qual~l) (ICRISAT 1986. 1987). Selecuon lor zncrcorcd gram hardness and o \yrnnlctr~~al ahape would greatly improvc praeulng end rtoiagc quality. Breeders \huuid cvaluale trrdt- tional quality, vorage qualtry, and irndltianai dchull. mg qual~l) ofthe grain samples ofthelr clite varieties harvcalcd ~n the crop icaron under local cond\l\onr.

With Ihe cxceptlon of beverages, there is univcrral prefcrencc lor while. and cream.colorcd products (Rooncy and Murry 1982a1 Although rcd- and bmwn-colored fwd r are acceptable ~n some rcglona lor various reuhons, whltc product, arc illvariably picferred. In view of the dclctertoua nutr!llot~al ef- fects of tannins, hreedcrs ahould acleul fur u cotorlcas pericarp. I f red and bmun grams or produclr are desired. red grains free from tertde bhould bc re- leclrd. Decorttcat~un of gralli, with J !hill red p. curp end ~nlerrncdialr endirrperm tcnturc rcrultr 4"

altractxvc while product&. Therclore, auch grains can k uacd for loud as wcil ur bevenger. While grrlnh Irom tan-colored planlr nic known to produce few oif.colur\ In tlic product Color bhuuld preferably hc e+rlurt~.d by objcct~vc tcrl, (Rormcy and Murty iYX2bl

Elpcrlcllcc ~ l t h \cvevill tiislc p.lnrlr on \arcour trad~l~oarl load, 114, rhoun thii the Idrtc paralncter 15

crlremcl) dllllvull toe,lsbll$h ~ l l h cllnrialenl resultr. Thciu are no ob j ra t~~c lcris to ln,cr<urr Ia\rc Frc- qucnil>. iarle reipan<c\ d r t ilsvou~rtrd w111) iopan\cr lor luxlure TJW preferencr5 wcrr elthcr in lavor o! ur o g ~ > n \ l pruducir mndc fiom gralnh with lertne (Rooi~vy ~ i i i M u ~ l y IVRZaj. Wl~ei, WIIIIC piu181 l ypx werc tested, t.l\lc prcfcrcnr.c~ wcrc I>lcalrl$lenl or nculril. The coilrluiton Ir Ihr! 11 ul,te prdr types frce !rani pol)phcni,l\ i r r rcic~led. Lolnulacr rL.slh-

laltce Ir no! crpcrtcd.

Texture and storuge qualit)

Textvrc ~ o d \lordpc qurl~ty arc thc mob! cr~ i icr l I,md ror~bulcs. In general, rcrpon\c uf t r t a pmel, and coniulncrf 15 d~srlnct rnd cuns~slci~l for lhc)c l uo lraltr. Chnrrcicrlst~c\ such as llle Irch!nc\r nl' t h ~ h poirldgea and bollcd pruducli the doughy qurllly and roilme qualny of inr! and mt,)r,o, or gel coni~slcnfy can be eralvrlcd nbjccllvcly, lillhough standard tests are ail1 undci dcvclopmem m d need to be ~mpruvcd.

Endasperm texture

Ruoncy ct dl. (19861 summarired lhc mail des~rable kcrncl charactcr~ittc\ of rorghun for u\c 111 various trad!l~onal food,. In gcnerat, the property ol mrghum gram affecting quality of thc id product mail con. slstenlly Ir endosperm tcxturc (proportion of hard to loft endosprrni. Three clarvr of endosperm texture

were idnt~f ied: had, ~narmedlae, and soh. Hard endosprm texture IS suitable for prridpes, whde intermediate tealure 3s suitable for unfermented breads. bolled rice-like prcducs. and beverages. Soil gmns arc bnl for fcrmmled breads.

A constderabls depree of genorypcknvtronmcnlal intenctlon sllccs cndosprm tcxtvc (Murry CI al. 1982a. ICRISAT 1985). 11 was also found lhat hsrd- mrs I S governed by pullally dominant genes Gram lexturc can be determaned by a variety of sbmple tech- nqucs (K~r le~s and Cmsby 1982, Hallgrcn and Murry 1983).

Attributes of Industrial Use

Malting quality

Novelle 0985) d~s rv r~ed varlouh qualcty altribures of gram> that affecl sorghum beer production. Gram p~sessing a brlghl red color ( I c , free from tcstac and lonnlnsl arc sold sl prcmcum pilcer Htgh di- astase grain acrivcty 15 the most deslrablc and Impor- Ian1 charactcr for beer productLon. In view ol the brlght prospecla lor Incrca\cd use 01 sorghum In thc brcwlng ~ndunry. breeder, rhould cvrluilc u wcdcr rnngc of grrmplasni and brecd~ng IIII~, fur malllng qualily ~ n d cxnminc Ihc p o \ s i h ~ l ~ l ~ c \ lor grnelsc mprovclncnl.

Mi l l ing qualit)

Several novcl f w d ppruiuclr can k imrdc from $or- $hum hy using decurucuad rorghum gralnr II IS ex- pcrled 1lis1 ~mcclran~ral dchul l~ l lg u l l l i o o , be popular Therelorc, m ~ l l ~ n g qurilly 11 c.. mccliin~cal decorlicul~on and ilourmak~npl la ail ! lnprlail l grdlll qu~lll, ~ltrtbum. Mo i l ol the cummenti Inrdc under tmd~llonal dehullitlg qvn lq dlro apply lo mcohdniuill dehull~ne~ualttv, cxcepl lor rrericnrp thlcknes whtch

grain mold and wcnther~ng res~atance IICRISAT 1986. 1987). Thcrcforc. brecdcrb rhould cansldcr evaluation for prrm hardness and nlcchan~aal dchull- In$ qualtly on a roul~nc bas\& urmg lahoralory machines.

Energy and biomss

Sweel sorghum ryrup haa been produced lo Ihe USA sinrc colunivl dayr (Freeman 811d Broadherd 1986). Schdffcrl and Gourlcy (19821 dcbcribed btulk quallly charactera of scvcral curirntly u\ed byrup and sugar varletlea o l sorphuill ~n Bri r i l and rugge,ted Ihe urr of sorghum lor rlcohol lcncrpy) prcduclloo. Sor- ghums x ~ l h dcslrable grvln y~cld. wgdr In the sap, and useful libcr are relcrrcd lo ds high-cncrgy ror- ghumr (Crcclmn~~ el 81. I9821 Thcsc sorghu~nr nrc 1.5.2.5 m tall and yield abut 5 I ha-1 of hlph quailly gmu? ru~lahle fur human conhumption, lermcntill~on, or I~vehlock feed Thclr rtali, lhrvc high cwh,hydr~te Icvcl, and arc rulluhic for multlplc uier lloixl. iccd. tiber, .!!id fuclj Thus. bwccl sorghum, erain borehum, - - - and htpil.cncrgy \orghum rcpic\cnl u rssgc 01 wart. dbillry WIIIIIII IIIC (PCCICI ,Stilpii>rnl h!ir>i<lrr 1L.j Mocnch Sorghum 15 r l w rccognired rr lhc mu*! efli- clcnl crop io lurms ol' hlonl.~\i producl~oil per dry. rurpnr\cd only by nJplcr grds iLuonln m d Wtll id~nr 191111 I! -'a, e\ltmated ~ I I Tex;!h. USA, l l l ~ t Irc\h bams\s yield, In cxccsr ul 60 I ha-I dnd clhanul y l e id~ ~n cxccsr ol 5-MKXI L h i arc pi>hrlblc wllh lrnprnvcd c u l l i v ~ r i iMll lcr 1986). Therelure, litc brodd ~ m p c u l gcnclli vur~ilb~li ly ivrtlilhlc 111 ror.

ghun \l)oulil k cxplo~lcd by hrccdur, lo cu~totn~rc rorghum vrilelie, lo >uii lhe )need\ of 1ndu3lry

At ICRISAT Cu~ltcr, \cverdl pcrmpldrln icccb-

\!on\ wcrc ~dcnl~ficd po\\cb\~og ,*cm r l i lkr tPrer.tdn Rao and Murt) 1982. Sc~. l l~ i~dmi cl al IO87) F~ t l y curly-lnrturlng \clccllon~ cxhlbll~llg Inore Ihan I6 brlx degree\ wcrc dcrcved fruin cruaaca wlth hciculcd ecrmplavn rcccralon, (c .g . IS 9% and IS 19674)

may be ellher rhill or lhlck. I" th~s context. laboratory knee rwccr sorghum produclluli I, rtlcctcd by lllc dehulling tnrchlner are very useful for cvalu~tton o l same blollc and ab~ouc I4clors Ihsr nl'l'ccl grain lor. small quanllltes o f breeders' rample~ (Rcsherl IVY,?), ghum. 31 15 imprltsot la cv~lur tc \uch \clccllona it1 llic In pcneral. in iptte of dtffercnce\ due to the rclatlvc rcg$on\ pnlp~rcd for lhclr uull~vdlan clfic~ency of mllltnp techn~qucs. hvrd gram w ~ t h ;1 symmelr~crl shape IS the most desirable.

Reference ha, b m ma& 10 the eflcctb o l molds Nutritional Factors and weathcrlng on sorghum grrin qunltty. Cram werlhcr~np damage Is frequently rcrtrrted lo Ihc Proteinquality pericnrp, and mcchnical dchullinp of such g r r n con st111 prcduce flour nearly nr attractwe u produced Allhough am,tdcr~blc v r r ~ ~ l ~ m cu r l r Jmong ror- f m n mrmal p i n , . Grain h v r d n c ~ I* -mad with gbvlrr cultiuirh In am%m r d coll\po\~l!m, lyhlnc ;lad

Empural selection for m y dcsinble grain and sulk m i 6 is p i M c in lk F, generation. Exp r i - m a indicates thsl In screhum. x n x n r t i m lor several - - - major p s mniinucs unlil F,. Thsrsfcfe. selection within F, durrng the crop ruson should be pmfiubic. Additional selmion based on objative as6 using m a l l m p l c s of grain could be carried out m the F, gmemtion. In addition to grain yield les6, a battery of quality leiu can bc mnducrsd using F, pmgeny h s - vests. it is desirable to conduct mini-pmduct tests (c.g., micro-malting tests) in the F, genemior, and advanrr selecrcd lines to the F, genemuon L r multi- laational yield s s u and consumer ass.

The breeding scheme prcsenttd here is only gcn- era1 and muid be modified depending on the specific obiectivcs of a breedtne o r m m withln a reelon and - . - the breeding system chosen. For example, In a popu- lat~on breeding scheme, after suiflc~entiy random- matlng the population, selection could be started In the S, gmration In a similar method proposed for F2 generation of a conventional brndtng scheme and continued until the S, generation to obtaln pure ilnc varictics. In a breeding pmgnm where the abjcctive is lo impmvc a specific end use. the number ofquality tests might be correspondingly reduced to speed up progress.

Collaboration

Some of the quality tests suggested In the last few sectlons need lo be carrud out by specialists (I.c., chemists and foal lechmlogists) Unless the screen. inp tcchntque IS slmplc and rapad, breeders cnnnot carry 11 out mutmciy. For example, mlcromalting tests may lhave to be curled out In cooperation w ~ h brcw- crles. Stm~larly, enzyme assays, spec~f~cat~on of starch pmpertles, and other soph!sttcaled lests must bc carried out in collaboration with chemists. I t should be emphasized that improvement for mult~plc quality factors requires close collaboration between . . scientists of the various disc~piines involved (i.c. breeding, biahemistry, physioiogy. pathology. food tcchmlogy. cs.). Trr pr inc ip l job o f a breeder is to assess the

range 01 variation available lor the desired trait and lo dearmine IS haiubil ify. 'ibis can bc followsd up with ~ r i a l e selection and bradingpmcedures to improve the trait. Our knowledge of the physi- ~oshaniul h s i i of the md~tional fmdr is very Itm- itsd and further relearsh is required l o suggest efficirm, simple. and rapid p h p i m c h r m i l aRl to p d m spcific food qualify. D%lopnm of r l r h

techniques requires a close cooperation bciwnn breeders, chemists. f w d Icchmlogisu. and cngimrs. F r q w d y . s mvel technique or product IS evaluaad fmm p i n s of m arbimraly chosen varlely (e.g.. a h ighamin variety) and its quality is rated good or poor It might bc poslble to make belrcr pmgress by charslng an appmprian range of varieties for such expertmeno in consuitatlon with crop sclcntlrtr. Brccdcrs must respond to the needs of both consumer and industry. When a potential food pmduct has been idenlified. brccdcrs should focus thclr ancntion on the assessment of genetic variation for the desired rmtt or a corrclald m ~ t of the food product. For example. Murry el at. (1982b. 1984) scmned a large numbe; of germplasm and brccding lines and found superlor gc- nolyps lor pop@ and boiled sorghum products.

Gram ut!lizatlon 1s aflecled by supply, demand, lndustrlal infraaructurc. sociocconomic iaclors, and governmental pollctes relating to gram prices. Qual. ~ t y requirements arc not stailc and may change over time. I1 is certaln that alternate uses of sorghum will Increase In the near future. Sorghum breeders can look forward to a more active and succcasful role In the improvement of sorghum and its ut~l$ral!on.

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Raney, L.W., and Murty, D.S., cdr 1982a. Pro. ceedings of lnlrrnalronal Symposium on Sorghum Grain Quality. 28-31 &I 1981, Patancheru. A.P.

SO2 324. l h a : lnlernal~onal Cmps Research Insululc cedures so that sclcntists can undersand each other for Ihe h i - A r i d Tmprs. 406 pp. bemr.

Rormey. L.W. and Murty. DS. 1982b. Evaluation of M.I. Gmsz: As an addcndum to Di Chitsika's rug. -hum food qunl~ly. Pages 571-588 m Sorghum In gcsuon, then should k a systcmstic ~tandardlzation lk e~ghtier: Ruceed~ngs of lnternat~onal Symposium of lerminologies and mclhdolagics for cvaluatlon of of Sarghum. 2.7 Nov 1981, ICRISAT Ccner. Indta. aher qualily pammclcrs as well. Patanckru. A.P. 502 324. Indm: lnrcrnatlonal Cmps Research Innilutc for the Semi-And Tmpics. A. Carney: The free a ~ r Aow appears lo be critical to

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Discussion

1.E Cmil: Whcrc is phyns P located?

DS. Murty: I t is located In the aleumne embryo and p r ra rp . Dohcrty et al. (1982) obssrved that dehull. Inp dld not reduce prcmlagc of phyratc P tn lhc pmduct.

J. Ch ibka : Tnere is a wide varinticm in maximum w h u m d~arulic unilr (SDUr) reported for sorghum malt. Can I mwse to this WorkahOD thc wed to . . cnrr) out 8n 1ntern81tona~ coll8borallre s t ~ d ) on methods of SDC dncntnal8ons' In ruch a st&). t would m doubt be impmlive lo usc Ik ume wr. ghum mdt.

relativc humidity, temperature, gram wcighllvolume. and slze o f bag for malllng quality necd l o be standardized.

A. Carney. The mmlcrmalt~ng system is critical to SDU.

R.L. R m e y : The pmcccd~ngs of thc Sorghum Qual- try Symporaum sic svajlablc fmm ICRISAT Thcy conla~n slgnlfican! information on sorghum chanc. tcrlsrlcr, standard asts, and tradlllonal and industrial sorghum procesws and pmducls of inlcrcst to sor. ghum uscrr.

DS. Murly: I welcomc this 1de8. %re is a wed to standardize diastase activity dcterminalion pro.