Sorghum, recognized for its hardiness and adaptability, exhibits a dynamic nutritional profile
being rich in dietary fiber, protein, and essential mineral content. Sorghum's lipid content is …

Many health benefits of millets (defined broadly to also include sorghum) have been are
advocated, including their roles in positive impact on managing and preventing diabetes; …

After wheat, rice, maize, and barley, sorghum is the fifth most widely grown cereal on the
planet. Due to its high production, drought resistance, and heat tolerance, this crop is …

The incidence of obesity and over bodyweight is emerging as a major health concern.
Obesity is a complex metabolic disease with multiple pathophysiological clinical conditions …

Compared with three major cereals, underutilized cereals (UCs) are those with less use but
having abundant bioactive components and better functionalities after proper processing. As …

This study aimed to evaluate the effect of dry heated whole sorghum flour (BRS 305 hybrid)
on insulin resistance, glucose tolerance, adiposity, steatosis, and liver lipogenesis in rats fed …

Obesity is one of the leading public health problems that can result in life-threatening
metabolic and chronic diseases such as cardiovascular diseases, diabetes, and cancer …

Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are
growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet …

The impact of maceration and germination on the concentration of bioactive compounds still
needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine) …

Background: Sorghum is a cereal source of energy, carbohydrates, resistant starch,
proanthocyanidins, and 3-deoxyanthocyanins; it promotes satiety by slowing digestion and …