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 most produced cereal in the world and is a source of nutrients and
bioactive compounds for the human diet. We summarize the recent findings concerning the …

Heavy metal stress is a leading environmental issue reducing crop growth and productivity,
particularly in arid and semi-arid agro-ecological zones. Cadmium (Cd), a non-redox heavy …

Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and
Asia. Despite this contribution to global food production, most of the world's sorghum grain …

Bioactive phenolic compounds in cereal grains are mainly located in the bran fraction and
covalently bound to indigestible polysaccharides. They have very low bioavailability …

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 …

Four selected grains (brown rice, oat, sorghum, and millet) were subjected to germinate and
changes in granule morphology, molecular structure, crystalline structure, and …

Whole wheat provides a rich source of bioactive phytochemicals namely, phenolic acids,
carotenoids, tocopherols, alkylresorcinols, benzoxazinoids, phytosterols, and lignans. This …

Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic
index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF) …

Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive
ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave …