Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …

Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the
Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of …

Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In
some regions, this crop is replacing maize, due to its high yield, resistance to drought and …

Phenolic composition and relative antioxidant activity were investigated in six varieties of
sorghum including pigmented and non-pigmented pericarp varieties. Whole grain sorghum …

The agroindustry generates a large amount of waste. In postharvest, food losses can reach
up to 50%. This waste represents a source of contamination of soil, air, and bodies of water …

Increasing incidences of combined drought and heat stress poses a serious threat to
production and productivity of crops in sub-Saharan Africa where 95% of crop production is …

Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to
reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing …

In this study, comprehensive profiling of the phenolic compounds in sorghum grain was
achieved by analysing the free and bound extracts of sorghum bran and kernel fractions …

Although camellia seed cakes are by-products of extracting oil from the seeds, they contain
an abundant level of polyphenols, which are desirable compounds in human foods due to …

Sorghum is one of the most important food and feed cereal crops and has been gaining
industrial importance in recent years for its biofuel, nutraceutical and antioxidant values. A …