Read full article By American Society of Agronomy@PhysOrg Photo Credit: Sorghum, a common food item in regions of Africa and Asia, has one missing puzzle piece. The missing piece? Protein digestibility, which researchers in the Department of Agronomy at Kansas State...
Read full article by Nicole Young@Huffpost hoto Credit: OSARIEME EWEKA Via Getty Images Ancient grains, which are described by the advocacy group Whole Grains Council as those that have been largely unchanged over the last several hundred years, have become quite the...
Read full article by Aimee Levitt @The Takeout Photo: DE AGOSTINI PICTURE LIBRARY (Getty Images) If some grains are ancient and unchanged for thousands of years, how is it that modern Americans are just discovering them now? Remember how crazy we all went for quinoa?...
Read full article By David McKenzie @Sustainable Food Trust Photo Credit: Steven Jackson Grains – the seeds of cereal grasses and so-called ‘pseudocereals’, which aren’t grasses per se but can be treated like them – have long been central to human nutrition, from...
Read full article #Seed World Photo Source:Nevada Today When Melinda Yerka came to the University in 2017 as an assistant professor in the College of Agriculture, Biotechnology & Natural Resources, she knew she wanted to work with fermenting sorghum. John Baggett,...
