Sorghum commonly is eaten with the hull (the outer layer of the grain), which retains the majority of the nutrients. Sorghum has excellent chemical and physical properties, which make it a grain of good quality for processing different types of products. The nutrient composition of sorghum grain indicates that it is a good source of carbohydrates, fibre, protein, vitamins and minerals. Sorghum contains about 70 per cent starch, so is a good energy source. Its starch consists of 70 to 80 per cent amylopectin, a branched-chain polymer of glucose, and 20 to 30 per cent amylase, a straight-chain polymer. | Antinutrients in vitro digestibility and antioxidant activity of sorghum grain and flour of two different varieties