“…The consumption of sorghum in countries with obesity and diabetes problems may contribute to reduced digestibility, which in turn, it is an attractive option for developing sorghum based low calorie health foods 32,33 . The major phenolic compounds present in sorghum are ferulic acid (120,5 -652,1μg/g) 35,12 , p-coumaric acid (41,9-68,1 μg/g) 35,12 , vanillic acid (30,1 -61,4 μg/g) 12 , condensed tannins (proanthocyanidins), 3-deoxyanthocyanins, 4-coumaric acid, 4-hydroxybenzoic acid, caffeic acid, caffeoylglycerol and coumaroylglycerol 12,34,35 . The secondary metabolics present in sorghum grain has the highest level of antioxidants, that can vary from 2,5 to 17,5 μM trolox/g (ABTS), from 12,8 to 27,7 μM trolox/g (DPPH) and 1,0 to 28,4 μM trolox/g (FRAP), when compared to other cereals 12,35,3 .…”