While reduced digestibility is usually viewed as a negative attribute, in countries where obesity is a health concern poor di-gestibility could be an attractive property due to lower caloric re-covery from foods made from sorghum (Awika & Rooney, 2004). Moreover, reduced starch digestibility could lead to attenuation of
the glycemic response, which is associated with reduced risk of metabolic disease (Zhang & Hamaker, 2009). If digestibility of starch is further limited, some of the starch may become resistant starch (RS), which is a type of dietary fiber that may be associated with prevention or control of colon cancer, diabetes, and obesity (Birt et al., 2013).