Although I don't yet have access to this publication, it would seem to be a fundamental reference for sorghum and millets (there are certainly others). Below is citation & links, table of contents, and abstract of chapter 1, which itself has some useful info.: Taylor, John, and Kwaku Duodo, eds., Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, 2nd edition, AACC International Press, 2018. https://doi.org/10.1016/C2016-0-00981-6 Also at https://www.elsevier.com/books/sorghum-and-millets/taylor/978-0-12-811527-5 Table of Contents: 1. Taxonomy, History, Distribution and Production 2. Breeding and Agronomy 3. Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional Quality 4. Post-Harvest Technologies 5. Grain Structure and Grain Chemical Composition 6. Starch and Protein Chemistry and Functional Properties 7. Food and Beverage Nutritional Attributes 8. Phyto-Chemical Related Health-Promoting Attributes 9. Traditional Food and Beverage Products and Technologies 10. Modern Food, Beverage, and Animal Feed Products and Technologies 11. Gluten-Free Dough-Based Foods and Technologies 12. Sorghum as Feed Grain for Animal Production 13. Industrial and Non-Food Applications14. Quality Management Systems John R.N. Taylor, Chapter 1 - Sorghum and Millets: Taxonomy, History, Distribution, and Production, Editor(s): John R.N. Taylor, Kwaku G. Duodu, Sorghum and Millets (Second Edition), AACC International Press, 2019, Pages 1-21, ISBN 9780128115275, https://doi.org/10.1016/B978-0-12-811527-5.00001-0. (https://www.sciencedirect.com/science/article/pii/B9780128115275000010) Abstract: Sorghum and the millets are respectively quantitatively the fifth and sixth most important cereals. They are tropical-type (C4) plants. The millets comprise at least 11 cultivated species, all with small to tiny seeds. Sorghum and millets are notably hardy crop plants, having a low water requirement. They are predominantly cultivated in tropical and subtropical zones in Africa and Eurasia, where they were domesticated several thousand years ago. Sorghum is now also extensively cultivated in the Americas and Australia, primarily for animal feed. The traditional food and beverage uses of sorghum and millets are extremely wide. Also, they have many novel applications such as for lager beer, gluten-free products and phytochemicals, and sweet-stalked and biomass sorghums for biofuels. However, production trends reveal a disturbing picture that overall sorghum and millet production and yields have remained static over the past 25years. Furthermore, in low-income countries, yields remain chronically low.Keywords: Domestication history; End uses; Fonio; Genetics; Millets; Production statistics; Sorghum; Taxonomy; Teff DO, EL, MI, US