Modulation of sorghum biological activities by varieties and two traditional processing methods: an integrated in vitro / modelling approach

Summary Five sorghum cultivars ( S orghum bicolor ( L .) M oench), from N igeria, S enegal, B urkina F aso and I taly (two), were characterised by analysing the modulation of cellular functional markers and estimated iron bioavailability; the effect of traditional processing, fermentation and cooking, was also investigated. Glutathione peroxidase ( G px) activity and total protein content were assayed in human colon‐derived DLD ‐1 cell line exposed to raw and processed samples; iron bioavailability was estimated through the application of an algorithm. The Senegal variety showed promising characteristics: no effects on cell protein and GP x, and a threefold higher percentage of estimated iron bioavailability compared with the other varieties. Fermentation significantly reduced cell proteins and GP x by 26% and 58%, respectively, but improved estimated iron bioavailability from 34 to 77%, whereas cooking only reduced the cellular total protein content. The results indicate that selection of traditional varieties and processing methods can have a significant impact on parameters relevant to sorghum nutritional characteristics.