A number of early trials were conducted to compare the feeding value of hybrids with different grain color. The results were inconsistent. Later studies showed that the performance differences were probably associated with differences in endosperm type and texture more than differences in pericarp color. Sullivan and Douglas (1989) concluded that, "the color of the cuticle or outer layer of the sorghum berry (red, bronze, yellow, cream or white) has little or no correlation with nutritional value."
Referring back to Table 1, it can be noted that the pericarp alone could not impact the feeding value of the grain to any large extent since it is such a small component (6.5 percent) of the sorghum kernel. The pericarp also represents a very small percentage of the available nutrients: total protein (4.0 percent), fat (10.6 percent), starch (3.8 percent) and ash (10.8 percent). Feeding value is only affected when the pericarp has a testa layer with high tannin content.