Sorghum and the millets, mainly comprising pearl, proso, foxtail, finger, barnyard, kodo, fonio, and teff, constitute a major source of calories, protein, dietary fiber, and micronutrients for millions of people in Africa and Asia. In developed countries, sorghum is widely used as feedstock for monogastrics and ruminants. These cereals differ according to genetics and environment in appearance, physical properties, and in composition of starch, amino acids, fatty acids, dietary fiber, vitamins, minerals, and phytochemicals and are viewed as excellent alternatives for production of novel gluten-free foods. Sorghum is classified according to color and whether it contains condensed tannins which act as antinutrients or as antioxidants. Sorghum and millet kernels are composed of three major anatomical parts: pericarp (bran), germ, and endosperm, which differ in their proportions and chemical composition. This chapter describes grain structures and the physico-chemical, nutrient, and phytochemical characteristics of these relevant cereals.
