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 is a versatile, drought and heat tolerant crop that fits well in sustainable production
systems. Sorghum grain has attractive attributes highly relevant to modern food use …

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 …

Highlights•Bioactive compounds are an interesting approach to improve food
properties.•Prebiotics, carotenoids and phenolics have been used for several food …

Milk beverages derived from plant-based protein have attracted the interest of consumers
and researchers as a health-promoting functional food. It can also be considered as a …

Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive
components. They are climate flexible and pest‐resistant grains, enhancing the crop system …

Due to the increasing interest in sorghum for human nutrition, recent literature reviews
highlight its nutrient and bioactive contents, potential health benefits and its 'gluten …

In the past decades, food products and beverages made from gluten-free cereals were
initially created for certain groups of people who experience gluten-related disorders such …

Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an
increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of …

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 …