Presence of tannins in sorghum grains is conditioned by different natural alleles of Tannin1.

@article{Wu2012PresenceOT,
  title={Presence of tannins in sorghum grains is conditioned by different natural alleles of Tannin1.},
  author={Yuye Wu and Xianran Li and Wenwen Xiang and Chengsong Zhu and Zhongwei Lin and Yun Wu and Jiarui Li and Satchidanand Pandravada and Dustan D Ridder and Guihua Bai and Ming Li Wang and Harold N Trick and Scott R Bean and Mitchell R. Tuinstra and Tesfaye T Tesso and Jianming Yu},
  journal={Proceedings of the National Academy of Sciences of the United States of America},
  year={2012},
  volume={109 26},
  pages={10281-6}
}
Sorghum, an ancient old-world cereal grass, is the dietary staple of over 500 million people in more than 30 countries in the tropics and semitropics. Its C4 photosynthesis, drought resistance, wide adaptation, and high nutritional value hold the promise to alleviate hunger in Africa. Not present in other major cereals, such as rice, wheat, and maize, condensed tannins (proanthocyanidins) in the pigmented testa of some sorghum cultivars have been implicated in reducing protein digestibility but… CONTINUE READING
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