4. Conclusions
In vitro digestibility of protein and some sensory properties
were significantly negatively impacted by the use of tannin containing
red sorghum flour in RTE cereals. In contrast, the use
of non-tannin white sorghum flour in RTE cereals resulted in cereals
with similar protein digestibility and sensory properties. The
cereals containing 700 g white sorghum flour/kg also contained
more RS than a commercial RTE oat cereal. These results suggest
that whole grain non-tannin white sorghum may be used to create
RTE cereals with compositional and sensory qualities comparable
to a commercially available and successful RTE oat cereal. Future
studies should address the acceptability of sorghum-based cereals
in larger consumer tests.