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This work aims to evaluate starch digestion in whole sorghum grains. Nine sorghum cultivars were sampled from the Sahara of Algeria. The structural characteristics of sorghum grains were measured. Total starch (TS) varied between 67.67% and 74.82%, digestible starch (DS) between 64.34% and 69.70%, and resistant starch (RS) ranged from 2.55% to 7.98%. The kinetic of starch digestion displayed first-order model. For all sorghum cultivars, starch were digested with different extents, DS at infinite time (D∞) ranged from 52.58 to 102.13 g/100 g dry starch, while the hydrolysis index (HI) ranged from 41.55% to 76.93% and high average glycemic index (GIavg) ranged from 65.97 to 94.14. The results showed that there are differences in grain quality of Algerian sorghum cultivars. The starch fractions have acceptable nutritional value with good in vitro digestibility characteristics suitable for human health and nutrition.

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The prolamins in seven Algerian Sahara sorghum cultivars of varying seed shape and color were investigated. Protein contents ranged from 12 to 16%. Prolamins were the major protein fraction. They could be separated according to degree of disulfide cross‐linking. Kafirin monomers and low molecular weight polymers could be extracted with 70% ethanol, whereas highly cross‐linked kafirins additionally needed a reducing agent to become extractable. Kafirin monomers of α‐, β‐ and γ‐type were purified and N‐terminally sequenced. For the first time, δ‐kafirin was identified at the protein level. The study clearly revealed intercultivar differences between protein levels. The joint use of SDS‐PAGE, SE‐HPLC, and RP‐HPLC allowed discriminating among cultivars based on the differences in prolamin levels and composition.