Enhancing the nutritional value of sorghum grains bred for northern Europe through processing: A perspective on phenolic bioaccessibility and protein digestibility.

The effect of dehulling and cooking on the in vitro digestibility, and phenolic profiles was evaluated for four Dutch sorghum varieties (HD7 and HD19, Sorghum bicolor; and HD100 and HD101 Sorghum nigricans) bred in the Netherlands. Protein content ranged from 9 to 14 % and grains with black pericarp were more resistant to dehulling. Essential amino acids composition analysis showed that the lysine chemical score (∼0.