Peggy G. Lemaux, UC Berkeley Cooperative Extension specialist in plant and microbial biology, and Bob Buchanan, professor of plant and microbial biology, inspect sorghum plants in a controlled temperature growth room. (Rosemary Alonso photo)
..."Our goal is to develop sorghum that will provide increased calories and needed protein in the diet of African consumers," said Bob B. Buchanan, UC Berkeley professor of plant and microbial biology and one of the lead scientists on the project.
...The Gates Foundation has just supplemented this amount with $627,932 to fund the work of Buchanan and co-researcher Peggy G. Lemaux, UC Berkeley Cooperative Extension specialist in plant and microbial biology.
and Lemaux expect their sorghum seed to have enhanced protein and starch digestibility so people can obtain improved nutritional value from sorghum consumption.
"By breaking disulfide (S-S) bonds of certain storage proteins in the sorghum grain, the introduced Trx proteins are expected to make previously indigestible protein and starch available for digestion," said Buchanan
, who has worked with these proteins for over three decades.