Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge

Sorghum is a staple crop and a potential dietary source of carotenoids in semi-arid regions of Africa, but information on the bioavailability of these pigments is limited. This study aimed at exploring the effects of agronomic manipulation on sorghum carotenoid contents at selected stages of kernel development and maturation and assessing carotenoid bioaccessibility from matured yellow-endosperm sorghum varieties (P88 and P1222), by comparing porridge made from sorghum whole and decorticated milled grains. Carotenoid content of sorghum milled fractions ranged from 2.90 to 7.22 mg/kg in P88 unbagged decorticated flour, at 50 and 30 days after half bloom (DAHB) respectively, to 9.87–13.69 mg/kg in bagged decorticated bran fractions in P88, at 50 and 30 DAHB respectively. Maize milled fractions were significantly (P < 0.05) higher in carotenoid content than all sorghum products. Bagging increased sorghum carotenoid content by 8–184% vs. unbagged panicles. Carotenoid bioaccessibility was generally higher from sorghum (63–81%) compared to maize (45–47%). Micellarization of xanthophylls (75%) was more efficient than carotenes (52%) in sorghum, while they were similar in maize (40–49%). These results suggest that the higher bioaccessibility of sorghum carotenoids combined with efforts to enhance sorghum carotenoid content may allow for sorghum to provide similar levels of bioaccessible carotenoid pigments as common yellow maize.

► All sorghum products contained significantly more carotenoids than maize products.
► Bagging increased sorghum carotenoid content by vs. unbagged panicles.
► Carotenoid bioaccessibility was generally higher from sorghum than from maize.
► Micellarization of xanthophylls was more efficient than carotenes in sorghum.