Selection for High Protein and Amino Acids in Grain Sorghum

This investigation was initiated to know a simple technique to isolate sorghum, varieties for high protein and lysine and to know interrelationship between certain amino acids. The varieties were evaluated for protein, lysine, threonine and leucine percentage, weight, hardness and specific gravity of the grain. The protein percentage was found negatively correlated with lysine per cent of protein and threonine per cent of protein, while it was positively correlated with leucine per cent of grain and leucine per cent of protein. Grain hardness was positively correlated with protein percentage, lysine per cent of grain, threonine per cent of grain, leucine per cent of grain and leucine per cent of protein. Among the different groups separated on the basis of physical characters the non-floating grains had a higher mean for protein percentage than the floating grain group.