Fossil energy resources, the primary source of transport fuel in the world is depleting dramatically to meet the ever-increasing energy demands globally. Crop plants are one of the best sources of renewable energy which can be used as feedstock for biofuel production. Sweet sorghum [Sorghum bicolor (L.) Moench], a C 4 Graminaceous crop which has sugar-rich stalks and which is a water-use efficient crop has a very good potential as an alternative feed stock for ethanol production. It is the only crop that provides grain and stem that can be used for sugar, alcohol, syrup, jaggery, fodder, fuel, bedding, roofing, fencing, paper and chewing. Sweet sorghum juices usually contain approximately 16-18% fermentable sugar, which can be directly fermented into ethanol by yeast. Technical challenges of using sweet sorghum for biofuels are a short harvest period for highest sugar content and fast sugar degradation during storage. Various review works based on the problems of sweet sorghum were described in this review. Some studies are on the genetic potential of sweet sorghum for higher green cane yield and juice extractability where as some studies are purely on the shelf life of the juice how to preserve the juice with low cost against bacterial contamination. Studies also involve testing the potential of genotypes for superior yields of cane during post rainy and summer seasons also to make the cane available for maximum period in a year. Studies on fermentation and hydrolysis of lignocellulose are also addressed in this review.

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Sorghum is an important crop for food and fodder in the semi-arid tropics of the world. Sorghum is a staple food in African and Asian subcontinents. Most of the grain produced in these countries is utilised for human consumption. Though sorghum is known for its nutritional quality, the consumption of this cereal is decreasing due to easy availability of rice and wheat through public distribution system and easy methods of processing and cooking of fine cereals (such as rice). The various foods that are made in different parts of the world especially in Indian and African sub continent are described in this review. The objective of this review is to explore the global utilization of sorghum as a food. The requirement of special skill in preparing sorghum rotis and non-availability of ready-made sorghum flour and suji in the market are deterrents for wider use of sorghum as food. The grain sorghum is utilised in preparation of many traditional foods and in bakery preparations like bread, cakes and biscuits. Dough prepared with cold water has poor adhesiveness and is difficult to roll thin. Higher water uptake, low gelatinization temperature, high peak paste viscosity and high setback are the starch properties that have been shown to be associated with good quality of roti, the unleavened bread that is the most common form in which sorghum consumed on the Indian subcontinent. Technologies for production of shelf-stable refined flour, grits and semolina from sorghum and millet have been developed and laboratory studies have demonstrated their successful utilization and incorporation into various traditional foods (idli, dosa, chakli, papad, etc.) and newer convenience health products (vermicelli, noodles, plain and ready-to-eat flakes, extruded products, weaning and supplementary foods, and bakery products). Efforts are being made for popularization and wider adoption of the successful technologies to promote sorghum for diversification of their utilization among the non-traditional urban population.

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