Effect of In Vitro Gastrointestinal Digestion on the Polyphenol Bioaccessibility and Bioavailability of Processed Sorghum ( L. Moench).

Sorghum is a significant source of polyphenols, whose content, antioxidant properties and bioaccessibility may be modulated by digestion. Studies have reported sorghum polyphenol changes after simulated digestion. However, the effects of simulated digestion on processed, pigmented sorghum are unknown.

Impact of Processing on the Phenolic Content and Antioxidant Activity of L. Moench.

Sorghum, a cereal grain rich in nutrients, is a major source of phenolic compounds that can be altered by different processes, thereby modulating their phenolic content and antioxidant properties. Previous studies have characterised phenolic compounds from pigmented and non-pigmented varieties. However, the impact of processing via the cooking and fermentation of these varieties remains unknown.