Sorghum Nutritional Traits and Its Health Potentials for Nutritional Security

Sorghum (Sorghum bicolor L. Moench) is a vital cereal crop globally, valued for its adaptability to diverse environmental conditions and nutritional significance. Genotype–environment interaction (GEI) plays a crucial role in shaping the grain nutritional traits of sorghum. This interaction encompasses the dynamic interplay between genetic factors inherent in sorghum genotypes and various environmental factors, including soil type, climate, agronomic practices, and geographical location. Understanding the complex GEI affecting grain nutritional traits in sorghum is essential for optimizing breeding strategies and crop management practices to enhance nutritional quality and overall productivity. The chapter explores how GEI influences key nutritional attributes of sorghum grains, including protein content, amino acid composition, starch quality, dietary fiber content, mineral and vitamin composition, and phytochemical content. Insights into GEI patterns and their implications for sorghum breeding and production are discussed, highlighting the need for integrated approaches that consider both genetic and environmental factors to develop sorghum varieties with improved nutritional profiles and agronomic performance. Further research efforts are warranted to unravel the complexities of GEI in sorghum and exploit this knowledge for sustainable sorghum production and food security across diverse agroecological settings.