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The demand for low gluten and gluten‐free products in the market has increased remarkably in recent years owing to diseases derived/provoked by the consumption of gluten. Gluten withdrawals from the diet is the main approach to prevent the incidence of celiac symptoms. Attempts are being made to identify different non‐wheat sources of foods with desirable characteristics. Sorghum is one such identified food grain. Diversified products have fetched the limelight, but bread being a widely consumed food product has been researched widely. Despite enormous work carried out on gluten‐free bread, the approaches utilized for bread development from sorghum have not been documented systematically. The present study thus reviews the literature published in the last 10 years to identify the distribution/spread of these studies, the method used for modification of sorghum for bread, the advancements made, the associated challenges, and future prospects. Practical applications: It was observed through published literature that flour and dough modification offered an advantage over unprocessed sorghum flour. In most cases, 20–30% replacement of wheat flour by sorghum seemed feasible for quality bread products while only a few studies could make 100% sorghum‐based bread. Additionally, the additives, ingredients, emulsifiers, enzymes, microbes, etc. addition improved bread properties. However, the number of studies published on every aspect is limited while some approaches are yet to be explored. Hence, the present review will help to identify the work done on sorghum bread and, gap and challenges associated with the development of gluten‐free sorghum bread. [ABSTRACT FROM AUTHOR]

Rising global population would force farmers to amplify food production substantially in upcoming 3–4 decades. The easiest way to increase grain production is through expanding cropping area by clearing uncultivated land. This is attained by permitting deadly loss of carbon (C) stocks, jeopardizing ecosystem biodiversity and deteriorating environmental quality. We aim to propose key agronomical tactics, livestock management strategy and advance approaches for aquaculture to increase productivity and simultaneously reduce the environmental impacts of farming sector. For this, we considered three major sectors of farming, i.e. agriculture, fishery and dairy. We collected literatures stating approaches or technologies that could reduce GHG emission from these sectors. Thereafter, we synthesized strategies or options that are more feasible and accessible for inclusion in farm sector to reduce GHG emission. Having comprehensively reviewed several publications, we propose potential strategies to reduce GHG emission. Agronomic practices like crop diversification, reducing summer fallow, soil organic carbon sequestration, tillage and crop residue management and inclusion of N2-fixing pulses in crop rotations are some of those. Livestock management through changing animals' diets, optimal use of the gas produced from manures, frequent and complete manure removal from animal housing and aquaculture management strategies to improve fish health and improve feed conversion efficiency could reduce their GHG emission footprint too. Adapting of effective and economic practices GHG emission footprint reduction potential of farming sector could make farming sector a C neutral enterprise. To overcome the ecological, technological and institutional barriers, policy on trade, tax, grazing practice and GHG pricing should be implemented properly. [ABSTRACT FROM AUTHOR]