In vivo protein quality of new sorghum genotypes for human consumption

► Heat treatment improves protein quality of sorghum genotype BRS309 with dhurrin. ► Heat treatment did not affect the PER and NPR of genotypes BRS 305 and BRS 310. ► Raw and heat-treated sorghum showed high true digestibility, except BRS305. ► The amino acid profile of sorghum was the main limitation of protein quality.