References

• Afify, A. E. M. M., El-Beltagi, H. S., Abd El-Salam, S. M., & Omran, A. A. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β–carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine, 2(3), 203–209. https://doi.org/https://doi.org/10.1016/S2221-1691(12)60042-2
   Google Scholar
• Ashok Kumar, A., Reddy, B. V. S., Sharma, H. C., Hash, C. T., Srinivasa Rao, P., Ramaiah, B., & Reddy, P. S. (2011). Recent advances in sorghum genetic enhancement research at ICRISAT. American Journal of Plant Sciences, 2(4), 589–600. https://doi.org/http://dx.doi.org/10.4236/ajps.2011.24070
   Google Scholar
• Awika, J. M., Yang, L., Browning, J. D., & Faraj, A. (2009). Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties. LWT - Food Science and Technology, 42(6), 1041–1046. https://doi.org/https://doi.org/10.1016/j.lwt.2009.02.003
   Google Scholar
• Barnes, W. J., & Anderson, C. T. (2018). Release, recycle, rebuild: Cell-wall remodeling, autodegradation, and sugar salvage for new wall biosynthesis during plant development. Molecular Plant, 11(1), 31–46. https://doi.org/https://doi.org/10.1016/j.molp.2017.08.011
   Google Scholar
• Benincasa, P., Galieni, A., Manetta, A. C., Pace, R., Guiducci, M., Pisante, M., & Stagnari, F. (2015). Phenolic compounds in grains, sprouts and wheatgrass of hulled and non‐hulled wheat species. Journal of the Science of Food and Agriculture, 95(9), 1795–1803. https://doi.org/https://doi.org/10.1002/jsfa.6877
   Google Scholar
• Chinedum, E., Sanni, S., Theressa, N., & Ebere, A. (2018). Effect of domestic cooking on the starch digestibility, predicted glycemic indices, polyphenol contents and alpha amylase inhibitory properties of beans (Phaseolis vulgaris) and breadfruit (Treculia africana). International Journal of Biological Macromolecules, 106(2018), 200–206. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2017.08.005
   Google Scholar
• de Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., de Oliveira Lima, L. C., Pio, R., & Queiroz, F. (2014). Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry, 156(2014), 362–368. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.01.125
   Google Scholar
• Deng, G. F., Xu, X. R., Guo, Y. J., Xia, E. Q., Li, S., Wu, S., Chen, F., Ling, W. H., & Li, H. B. (2012). Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains. Journal of Functional Foods, 4(4), 906–914. https://doi.org/https://doi.org/10.1016/j.jff.2012.06.008
   Google Scholar
• Dicko, M. H., Gruppen, H., Traoré, A. S., van Berkel, W. J., & Voragen, A. G. (2005). Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties. Journal of Agricultural and Food Chemistry, 53(7), 2581–2588. https://doi.org/https://doi.org/10.1021/jf0501847
   Google Scholar
• Donkor, O. N., Stojanovska, L., Ginn, P., Ashton, J., & Vasiljevic, T. (2012). Germinated grains–Sources of bioactive compounds. Food Chemistry, 135(3), 950–959. https://doi.org/https://doi.org/10.1016/j.foodchem.2012.05.058
   Google Scholar
• FAO. (2017). FAOSTAT: Crops.Food and Agriculture Organization of the United Nations. http://www.fao.org/faostat/en/#data/QC
   Google Scholar
• Fardet, A. (2010). New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fibre? Nutrition Research Reviews, 23(1), 65–134. https://doi.org/https://doi.org/10.1017/S0954422410000041
   Google Scholar
• Flight, I., & Clifton, P. (2006). Cereal grains and legumes in the prevention of coronary heart disease and stroke: A review of the literature. European Journal of Clinical Nutrition, 60(10), 1145–1159. https://doi.org/https://doi.org/10.1038/sj.ejcn.1602435
   Google Scholar
• Fu, L., Xu, B. T., Xu, X. R., Gan, R. Y., Zhang, Y., Xia, E. Q., & Li, H. B. (2011). Antioxidant capacities and total phenolic contents of 62 fruits. Food Chemistry, 129(2), 345–350. https://doi.org/https://doi.org/10.1016/j.foodchem.2011.04.079
   Google Scholar
• Gong, L., Cao, W., Chi, H., Wang, J., Zhang, H., Liu, J., & Sun, B. (2018). Whole cereal grains and potential health effects: Involvement of the gut microbiota. Food Research International, 103(84–102), 84–102. https://doi.org/https://doi.org/10.1016/j.foodres.2017.10.025
   Google Scholar
• Hithamani, G., & Srinivasan, K. (2014). Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. Journal of Agricultural and Food Chemistry, 62(46), 11170–11179. https://doi.org/https://doi.org/10.1021/jf503450u
   Google Scholar
• Liu, R. H. (2007). Whole grain phytochemicals and health. Journal of Cereal Science, 46(3), 207–219. https://doi.org/https://doi.org/10.1016/j.jcs.2007.06.010
   Google Scholar
• Nile, S. H., & Park, S. W. (2014). Edible berries: Bioactive components and their effect on human health. Nutrition, 30(2), 134–144. https://doi.org/https://doi.org/10.1016/j.nut.2013.04.007
   Google Scholar
• Paucar-Menacho, L. M., Martinez-Villaluenga, C., Dueñas, M., Frias, J., & Peñas, E. (2017a). Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology. LWT-Food Science and Technology, 76(2017), 236–244. https://doi.org/https://doi.org/10.1016/j.lwt.2016.07.064
   Google Scholar
• Paucar‐Menacho, L. M., Martínez‐Villaluenga, C., Dueñas, M., Frias, J., & Peñas, E. (2018). Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa. International Journal of Food Science & Technology, 53(2), 516–524. https://doi.org/https://doi.org/10.1111/ijfs.13623
   Google Scholar
• Paucar-Menacho, L. M., Peñas, E., Dueñas, M., Frias, J., & Martinez-Villaluenga, C. (2017b). Optimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology. LWT-Food Science and Technology, 76(2017), 245–252. https://doi.org/https://doi.org/10.1016/j.lwt.2016.07.038
   Google Scholar
• Perales-Sánchez, J. X., Reyes-Moreno, C., Gómez-Favela, M. A., Milán-Carrillo, J., Cuevas-Rodríguez, E. O., Valdez-Ortiz, A., & Gutiérrez-Dorado, R. (2014). Increasing the antioxidant activity, total phenolic and flavonoid contents by optimizing the germination conditions of amaranth seeds. Plant Foods for Human Nutrition, 69(3), 196–202. https://doi.org/https://doi.org/10.1007/s11130-014-0430-0
   Google Scholar
• Rakshit, S., & Wang, Y.-H. (2016). The sorghum genoma (1st ed.). Springer.
   Google Scholar
• Sahyoun, N. R., Jacques, P. F., Zhang, X. L., Juan, W., & McKeown, N. M. (2006). Whole-grain intake is inversely associated with the metabolic syndrome and mortality in older adults. The American Journal of Clinical Nutrition, 83(1), 124–131. https://doi.org/https://doi.org/10.1093/ajcn/83.1.124
   Google Scholar
• Salazar-López, N. J., Astiazarán-García, H., González-Aguilar, G. A., Loarca-Piña, G., Ezquerra-Brauer, J. M., Domínguez Avila, J. A., & Robles-Sánchez, M. (2017). Ferulic acid on glucose dysregulation, dyslipidemia, and inflammation in diet-induced obese rats: An integrated study. Nutrients, 9(7), 675. https://doi.org/https://doi.org/10.3390/nu9070675
   Google Scholar
• Salazar-López, N. J., González-Aguilar, G. A., Rouzaud-Sández, O., & Robles-Sánchez, M. (2018). Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion. Journal of Food Science and Technology, 55(6), 2021–2030. https://doi.org/https://doi.org/10.1007/s13197-018-3116-z
   Google Scholar
• Salazar-López, N. J., Loarca-Piña, G., Campos-Vega, R., Gaytán-Martínez, M., Morales-Sánchez, E., Esquerra-Brauer, J. M., & Robles-Sánchez, M. (2016). The extrusion process as an alternative for improving the biological potential of sorghum bran: Phenolic compounds and antiradical and anti-inflammatory capacity. Evidence-Based Complementary and Alternative Medicine, 2016. Article ID 8387975. https://doi.org/https://doi.org/10.1155/2016/8387975
   Google Scholar
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144–158. https://doi.org/https://doi.org/10.1007/s11101-009-9145-5
   Google Scholar
• Tesfay, S. Z., Modi, A. T., & Mohammed, F. (2016). The effect of temperature in moringa seed phytochemical compounds and carbohydrate mobilization. South African Journal of Botany, 102(2016), 190–196. https://doi.org/https://doi.org/10.1016/j.sajb.2015.07.003
   Google Scholar
• Villa-Rodriguez, J. A., Ifie, I., Gonzalez-Aguilar, G. A., & Roopchand, D. E. (2019). The gastrointestinal tract as prime site for cardiometabolic protection by dietary polyphenols. Advances in Nutrition, 10(6), 999–1011. https://doi.org/https://doi.org/10.1093/advances/nmz038
   Google Scholar
• Yang, L., Browning, J. D., & Awika, J. M. (2009). Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties. Journal of Agricultural and Food Chemistry, 57(5), 1797–1804. https://doi.org/https://doi.org/10.1021/jf8035066
   Google Scholar
• Zaroug, M., Orhan, I. E., Senol, F. S., & Yagi, S. (2014). Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars. Food Chemistry, 156(2014), 110–116. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.01.069
   Google Scholar