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Sorghum (Sorghum bicolor (L.) Moench) is the fifth-most tropical cereal crop cultivated next to maize, wheat, rice, and barley, with a total estimated production of 57.9 million tons (FAOSTAT, 2019). It is a genetically diverse C4 photosynthetic plant, versatile, droughtresistant cereal grains grown on arid and semiarid regions in the world (Girard & Awika, 2018). Sorghum grain contains almost all bioactive components, including phenolic acid derivatives, flavonoids, condensed tannins, and carotenoids. The pericarp of sorghum is mainly composed of nondigestible polysaccharides, flavonoids, phenolic acid derivatives, and tannins. At the same time, endosperm comprises starch, proteins, vitamins, and minerals with high iron and zinc levels (de Morais Cardoso et al., 2017). As whole grains contain

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