Diversity and food quality properties of farmers' varieties of sorghum from Bénin

  • Kayodé A
  • Linnemann A
  • Nout M
 et al. 
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Abstract

Farmers' varieties of sorghum from three communities in different regions of northern Bénin were analysed for their food quality and agro-morphological properties, and also for their genetic diversity using amplified fragment length polymorphism (AFLP). Farmers' varieties of sorghum differed greatly with respect to their morphology and agronomic and food traits. Most of the varieties had long (>200 cm) stems (87%), loose panicles (79%) and a red or pink colour (52%). Most were susceptible to drought (54%) and to attacks by striga (79%), insects (99%) and birds (77%). Farmers evaluated the quality of the seeds for preparing porridges as being high for 60% of the varieties and 26% of the varieties were regarded as suitable for making beverages. Late-maturing, large-seeded, red or pink varieties are preferred by farmers for porridges and beverages. Gene diversity among varieties within regions, as measured by neutral markers, was similar for the three regions (0.211–0.240). However, across regions the short (

Author-supplied keywords

  • Beverage
  • Genetic biodiversity
  • Porridge
  • Quality
  • Sorghum

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