Tannins in utilization of sorghum grains in Burkina Faso.

The study of thirty sorghum varieties used for food in Burkina Faso showed a relationship between tannin level and utilization of sorghum grain. High tannin level varieties (more than 0.2%) are generally used for local alcoholic drink, instead low tannin level varieties (under 0.2%) are used for cooking and for non fermented drinks.

Isolation of apigeninidin from leaf sheaths ofSorghum caudatum.

A stable 3-deoxyanthocyanidin, apigeninidin chloride, a potential fungal growth inhibitor and a useful dye, has been isolated with a high yield (10% in dried material) as the major pigment in the sheaths ofSorghum caudatum.