Effects of Brans from Specialty Sorghum Varieties on In Vitro Starch Digestibility of Soft and Hard Sorghum Endosperm Porridges

Brans of specialty sorghum varieties (high tannin, black, and black with tannin) were used to investigate the effects of sorghum phenolic compounds on starch digestibility of soft and hard sorghum endosperm porridges. Endosperms of varieties with the highest and lowest grain hardness index were mixed with brans of specialty sorghum varieties in the ratio of 85:15 and cooked into porridges with distilled water using a Rapid Visco Analyzer. Brans of condensed tannin containing sorghum varieties (high‐tannin and black with tannin sorghums) significantly (P < 0.05) decreased starch digestibility and estimated glycemic index (EGI) and increased resistant starch (RS) content of endosperm porridges. However, the addition of phenolic‐rich tannin‐free (mostly anthocyanins) black sorghum bran significantly (P < 0.05) increased starch digestibility and EGI but did not affect RS content of endosperm porridges. The disparate effects with black bran may, in part, result from its larger particle size and different bran structure compared with other sorghum varieties evaluated. Thus, our study showed that not only presence of phenolic compounds in the brans but also structural differences of specialty sorghum brans can have significant effects on starch digestibility.     

Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content

Sorghum procyanidins were characterized and quantified from two brown sorghum varieties and their processed products by normal phase HPLC with fluorescence detection. The DP of the procyanidins was determined by thiolysis. Quantification was done by using purified oligomeric and polymeric cocoa procyanidins as external standards. Sorghum procyanidins were composed mostly of high MW (DP > 10) polymers. Significant differences were observed in levels as well as distribution of the different MW procyanidins between the sorghums. Processing of the sorghum brans into cookies and bread significantly reduced the levels of procyanidins; this effect was more pronounced in the higher MW polymers. Cookies had a higher retention of procyanidins (42-84%) than bread (13-69%). Extrusion of sorghum grain resulted in an increase in the levels of procyanidin oligomers with DP /= 6. This suggests a possible breakdown of the high MW polymers to the lower MW constituents during extrusion. Processing changes not only the content of procyanidins in sorghum products but also the relative ratio of the different molecular weights.     

Discovery of Grain Sorghum Germ Plasm with High Uncooked and Cooked In Vitro Protein Digestibilities

Grain sorghum has been documented to have low protein digestibility relative to other cereal grains. Low protein digestibility of sorghum is most pronounced in cooked foods and is ranked slightly lower than corn as a feed grain. In this article, sorghum germ plasm is identified that has substantially higher uncooked and cooked flour in vitro protein digestibility than normal cultivars. Sorghum lines were found within a high-lysine opulation derived from the mutant P721Q that have ≈10–15% higher uncooked and ≈25% higher cooked protein digestibilities using a pepsin assay. Highly digestible sorghum grain showed little reduction in digestibility after cooking, compared to the large reduction that is typical of normal sorghum cultivars. Using the three-enzyme pH-stat method, we showed that the highly digestible lines had the same degree of peptide bond hydrolysis in ≈5 min, as was found in 60 min in the normal cultivar, P721N. Differences in protein digestibility were related to enyzme susceptibility of the major storage prolamin, α-kafirin, that comprises ≈50–60% of the total sorghum grain protein. Using the enzyme-linked immunosorbent assay (ELISA) technique to track the pepsin digestion of α-kafirin, the highly digestible lines had ≈90–95% α-kafirin digested in 60 min compared to 45–60% for two normal cultivars. γ-Kafirin, a minor structural prolamin found mainly at the periphery of protein bodies, was also somewhat more digestible in the highly digestible sorghums. Highly digestible grain was of a floury kernel type, though recently this trait has been found in a modified background. More digestible protein from sorghum grain, that additionally is high in lysine content and has a fairly hard endosperm, could be of important benefit to populations who lack adequate protein in their diets, and may, pending further studies, prove to increase the value of sorghum as a feed grain.     

Natural Variation and Genome‐Wide Association Study of Antioxidants in a Diverse Sorghum Collection

Consumption of polyphenol‐rich food is associated with decreased risk of oxidative stress‐related chronic diseases. Sorghum, a major food and feed cereal crop, has many polyphenol‐containing accessions with high antioxidant activity in the grain. However, many of these polyphenol‐containing accessions are not high‐yielding or food‐grade varieties. The natural variation in sorghum grain polyphenols can be used to develop high‐yielding, health‐promoting specialty food types through marker‐assisted breeding. To identify new antioxidant‐rich germplasm, we quantified antioxidant activity, total polyphenols, and condensed tannins in whole kernel flour in 266 accessions from the genetically and phenotypically diverse Sorghum Association Panel. Antioxidant activity, total polyphenols, and condensed tannins were in the ranges of 9.6–325.1 μmol of trolox equivalents (TE)/g, 0.8–18.8 g of gallic acid equivalents/kg, and 0–65.5 g of catechin equivalents/kg, respectively. Twenty‐three accessions were rich sources of antioxidant activity, with PI534144 (SC84; 325.1 μmol of TE/g) and PI534117 (SC991; 237.0 μmol of TE/g) possessing the highest values. To identify quantitative trait loci associated with sorghum grain antioxidant traits, we conducted a genome‐wide association study with 404,628 single nucleotide polymorphism markers. Many significant associations were identified, including two homologs of Arabidopsis (Arabidopsis thaliana) transparent testa (TT ) genes TT10 and TT4. This study provides information that can help breeders incorporate health‐promoting traits into elite breeding lines.     

Occurrence and Location of Tannins in Finger Millet Grain and Antioxidant Activity of Different Grain Types

Grain of 22 finger millet types obtained from Southern and East Africa were analyzed to determine the influence of grain type on tannins, antioxidant properties, and tannin localization in the grain. Four grain types were creamy white and 18 were brown. A high proportion (80–100%) of kernels of all but two of the pigmented types stained black with the bleach test, while the light types did not stain black. There was a wide range of total phenolics, condensed tannin content, and antioxidant activity across the grain types. Light-colored grain types had much lower total phenolics and tannins relative to the pigmented types, and types that stained black with the bleach test had much higher tannin content and much higher antioxidant activity. Light microscopy revealed that kernels that stained black with the bleach test and had high tannin content had a dark-colored testa layer, indicating that the tannins were located in that layer as in sorghum. This is the first report that the bleach test can be used to detect tannin in finger millet types. The work demonstrates that occurrence of tannins in finger millet grain is a varietal property, as in sorghum.     

Ethanol‐Production Performance of Ozone‐Treated Tannin Grain Sorghum Flour

Ozone has been reported as being able to degrade macromolecules such as cellulose, starch, lignins, and tannins in the textile, pulping, and water‐treatment industries. Thus, we hypothesized that ozone treatment may also inactivate tannin activity and increase fermentation efficiency of tannin sorghum lines. The objective of this research was to study the physicochemical properties of ozone‐treated whole tannin grain sorghum flour and its fermentation performance in ethanol production. Results showed that the ethanol yields from ozone‐treated tannin grain sorghums were significantly higher than yields from the untreated flour. The fermentation efficiency of ozone‐treated tannin grain sorghum was approximately 90%, which was 8–14% higher than that of untreated samples at the 36th hr of fermentation. At the end of 72 hr of fermentation, the efficiencies of ozone‐treated sorghum flour were 2–5% higher than those of untreated samples. Measured tannin levels of ozone‐treated samples decreased significantly from 3.8 to 2.7%. Gel‐permeation chromatographic results indicated that both degradation and polymerization processes might have happened to starch molecules during ozone treatment. Rapid Visco Analyzer data showed that the setback of viscosity of ozone‐treated flour was lower than that of untreated flours. Distillers dried grains with solubles made from ozone‐treated sorghum were low in residual starch (<1%) and high in crude protein (≈35%). Therefore, ozonation could be a novel and useful method to improve ethanol yield and fermentation efficiency of tannin grain sorghum.     

Effect of Processing on Antinutrient Compounds in Pulses

Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and fermentation reduce the levels of phytate, protease inhibitors, phenolics, condensed tannins, lectins, and saponins. Recent research has investigated how innovative processes such as extrusion, microwave heating, micronization, and irradiation affect the antinutrient content. Germination tends to be most effective at reducing phytate levels, regardless of pulse type. Mixed results on the effectiveness of extrusion, microwave heating, and micronization have been reported. More work is needed to understand how processing of consumer‐ready foods containing pulse ingredients affects levels of antinutrient compounds.     

Germination‐Improved Ethanol Fermentation Performance of High‐Tannin Sorghum in a Laboratory Dry‐Grind Process

A high‐tannin sorghum cultivar with 3.96% tannin content was used to study the effects of germination on its ethanol fermentation performance in a laboratory dry‐grind process. High‐tannin sorghum sample was germinated for 3 and 4 days. Original and germinated samples were analyzed for tannin, starch, protein, free amino nitrogen (FAN), and glucose content. Endosperm structures and flour pasting properties of germinated and nongerminated sorghum samples were examined using a scanning electron microscope (SEM) and rapid visco analyzer (RVA). Germination reduced tannin content from 3.96% to negligible levels. The free fermentable sugars (glucose, maltose, and maltotriose) in the germinated samples were significantly higher than those in the nongerminated control. Judged by the starch (starch plus dextrin) and free amino nitrogen contents in the mashed samples, germination improved degree of hydrolysis for starch by 13–20% and for protein by 5‐ to 10‐fold during mashing. Germination significantly shortened the required fermentation time for ethanol production by 24–36 hr, increased ethanol fermentation efficiency by 2.6–4.0%, and reduced the residual starch content in the distillers dried grain with solubles (DDGS) compared to the nongerminated control. Ethanol yield for the 3‐day germinated samples was 2.75 gallons/bushel, which was 3.1% higher than the 2.67 gallons for the nongerminated control. Ethanol yield for the 4‐day germinated sorghum was 2.63 gallons/bushel due to excessive loss of starch during germination.     

Phenolic Content,Antioxidant Activity,and Consumer Acceptability of Sorghum Cookies

Cookies were produced from different sorghum flours to determine their potential as vectors of antioxidants. Different sorghum cultivars and their flour extraction rates were evaluated for their effects on phenolic content and antioxidant activity of the cookies. Consumer acceptance of the sorghum cookies was compared with that of wheat flour cookies. For each sorghum cultivar, cookies of 100% extraction rate flours had two to three times more total phenolics compared with those of 70% extraction rate flours, while antioxidant activity was 22–90% higher. Cookies of the condensed tannin sorghum had two to five times more phenolics compared with those of condensed tannin‐free sorghum. Antioxidant activity was 145–227 μMol Trolox equivalents (TE)/g in cookies of condensed tannin sorghum compared with 10–102 μMol TE/g in those of condensed tannin‐free sorghum. The sorghum flours had slightly higher phenolic content and antioxidant activity values than their corresponding cookies. Cookies of the red tannin‐free sorghum flours (PAN 8564/8446) were equally liked as wheat flour cookies, except for texture. However, cookies of condensed tannin sorghum were least accepted compared with wheat flour cookies despite their high antioxidant activity.     

Low α-Amylase Starch Digestibility of Cooked Sorghum Flours and the Effect of Protein

The comparably low starch digestibility of cooked sorghum flours was studied with reference to normal maize. Four sorghum cultivars that represent different types of endosperm were used. Starch digestibilities of 4% cooked sorghum flour suspensions, measured as reducing sugars liberated following α-amylase digestion, were 15–25% lower than for cooked maize flour, but there were no differences among the cooked pure starches. After the flours were predigested with pepsin to remove some proteins, the starch digestibility of cooked sorghum flours increased 7–14%, while there was only 2% increase in normal maize; however, there was no effect of pepsin treatment on starch digestibility if the flours were first cooked and then digested. After cooking with reducing agent, 100 mM sodium metabisulfite, starch digestibility of sorghum flours increased significantly while no significant effect was observed for maize. Also, starch solubility of sorghum flours at 85 and 100°C was lower than in maize, and sodium metabisulfite increased solubility much more in sorghum than in maize. Differential scanning calorimetry results of the flour residue after α-amylase digestion did not show any peaks over a temperature range of 20–120°C, indicating that sorghum starches had all undergone gelatinization. These findings indicate that the protein in cooked sorghum flour pastes plays an important role in making a slowly digesting starch.     

Physical,Chemical, and Sensory Properties of Antioxidant‐Enriched Raw and Cooked Rice by Vacuum‐Drying Impregnation in a Semidry State

Vacuum drying was employed with a vacuum impregnation technique in a semidry state to enrich rice with antioxidants of beetroot juice. The properties of the vacuum‐dried raw and cooked rice grains were characterized. The various raw rice grains (three varieties and two storage time periods) exhibited a significant absorption of beetroot juice, which was evident from the red‐violet beetroot color of the rice, as distinguished from the white color of the control. The color increase (ΔE= 20−40) was linear with the juice content (R² = 0.96−0.99). Their total phenolic (TP) contents and 2,2‐diphenyl‐2‐picrylhydrazyl radical (DPPH) scavenging activities were enhanced (ΔTP = 21−260 mg of gallic acid equivalents/100 g of rice db and ΔDPPH = 22−64 mg of vitamin C equivalents/100 g of rice db). Their grain integrity was reduced (Δforce = −1 to −63), which was potentially associated with the formation of grain surface cracks (linear relationship of %crack and %juice with R² = 0.94−0.98). After cooking, the enriched rice grains were linearly elongated with added juice (R² = 0.88−0.97, up to 1.6‐, 2.0‐, and 2.0‐fold for Sanpatong 1, Khao Dawk Mali 105, and Chainart 1 rice samples, respectively), and the overall volume of the cooked rice was increased (likely not linear, up to 3.2‐, 4.3‐, and 4.8‐fold for Sanpatong 1, Khao Dawk Mali 105, and Chainart 1 rice samples, respectively). Such improvements in cooking qualities were obtained by this simple vacuum‐drying technique, in comparison to existing rice‐aging processes that are more time consuming. The sensorial scores of the resultant rice products were excellent. Vacuum drying is an effective tool to improve the antioxidant value of rice as well as its cooking quality, and the raw quality remains appreciable. It is a simple and rapid process that could be practical for manufacturing healthy rice products.     

Compression Deformation and Structural Relationships of Medium Grain Cooked Rice

Cooked rice quality is based on a number of factors including texture. Texture and structure of foods are closely related and aspects of the relationship can be explored by correlating compression measurements to structural observations of the compressed material. To obtain compression measurements, single cooked, milled rice grains were compressed in a texture analyzer to a specific percentage (% compression) of the original grain; the uncompressed grain is 0%. The experiment, using single grains in each case, was repeated multiple times. Compression percentages of 20, 30, 40, 50, 60, and 70% were measured against a constant resistance force in the texture analyzer. Structures of cooked rice grains at the various compression levels were compared by brightfield and fluorescence microscopy. The outside of an uncompressed, intact, cooked rice grain is swollen and distorted while the interior has three or more odd‐shaped holes (voids). Each void is largest in the center of the grain and decreases in size toward the peripheral edges becoming fine cracks toward the outermost portion of the void. The voids tended to increase in area up to 40% compression and then decrease in area upon further compression. Percent compression versus resistance force was a curvilinear relationship. With increasing % compression, cell shapes became increasingly more rounded, although there wasn't much effect on the integrity of cell walls with increasing % compression. The degree to which grain structure changed during the various compression tests, combined with the curvilinear behavior of resistance force versus % compression, indicates that the voids and cell walls have an effect on texture.     

Effect of Cooking on Lignans Content in Whole‐Grain Pasta Made with Different Cereals and Other Seeds

Lignans are of increasing interest because of their potential anticarcinogenic, antioxidant, estrogenic, and antiestrogenic activities. In this work, mixed‐cereal pastas manufactured by adding 60% whole‐grain flours of different cereals (wheat, oat, rye, barley, and rice) to durum wheat semolina, a multigrain pasta with different grains (cereals, legumes, and flaxseed), and a traditional industrial durum wheat semolina were analyzed for their lignans content both in the raw and in the cooked state, ready for consumption. For raw mixed‐cereal pastas, total lignans were within the range 94.91–485.62 μg/100 g d.w. After cooking, total lignans losses of about 35.5, 18.31, and 5.46% were observed respectively in oat‐, rye‐, and rice‐added pastas, whereas increases of 5.74 and 13.62% were observed in barley‐added and whole durum wheat pastas. Interesting results were obtained for the multigrain pasta: the raw product exhibited a total lignans content of 9,686.17 ± 287.03 μg/100 g d.w., and the major contribution was given by secoisolariciresinol. This highest total lignans value resulted from its rich and varied composition in seeds of different origin, legumes, and flaxseed in particular. Our findings showed that mixed‐cereal and multigrain pastas can be considered a good source of lignans. The effect of cooking was not the same for each product, and it depended on the different lignans profile of each grain, on the different chemical structure of each lignan, and on the nature of the food matrix.     

Effects of Germination Duration on Milling,Physicochemical, and Textural Properties of Medium‐ and Long‐Grain Rice

Germinated brown rice is popular in Asia for its increased γ‐aminobutyric acid (GABA) content and sweeter and softer texture compared with conventional brown rice. However, most studies investigated germinated rice properties on medium‐grain or aromatic rice. The objective of this study was to compare differences between a medium‐grain (Jupiter) and a long‐grain (Wells) rice under similar germination conditions on their milling, physicochemical, and textural properties over the course of germination. Rough rice was soaked in water at 25°C for 12 h and then incubated at 30–34°C for four germination durations. Wells had a higher breakage percentage and a greater weight decrease than Jupiter during germination. Wells had a significantly lower GABA content before germination and at the first two germination durations than Jupiter, but the GABA content in Wells significantly increased at the third germination duration to become significantly higher than that of Jupiter. There were no significant changes in gelatinization temperatures and pasting properties of germinated rice from both cultivars at different germination durations. The cooked rice hardness from Wells decreased at the longest germination duration, whereas Jupiter showed a more significant decrease in cooked rice stickiness from germination. The results demonstrate that the impacts of germination on physical, chemical, and textural properties of rice were affected by grain type and germination duration.     

Physicochemical Properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Cultivars in Canada

The influence of amylose content, cooking, and storage on starch structure, thermal behaviors, pasting properties, and rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in different commercial rice cultivars was investigated. Long grain rice with high‐amylose content had a higher gelatinization temperature and a lower gelatinization enthalpy than the other rice cultivars with intermediate amylose content (Arborio and Calrose) and waxy type (glutinous). The intensity ratio of 1047/1022 cm^–1 determined by Fourier Transform Infrared (FT‐IR), which indicated the ordered structure in starch granules, was the highest in glutinous and the lowest in long grain. Results from Rapid ViscoAnalyser (RVA) showed that the rice cultivar with higher amylose content had lower peak viscosity and breakdown, but higher pasting temperature, setback, and final viscosity. The RDS content was 28.1, 38.6, 41.5, and 57.5% in long grain, Arborio, Calrose, and glutinous rice, respectively, which was inversely related to amylose content. However, the SDS and RS contents were positively correlated with amylose content. During storage of cooked rice, long grain showed a continuous increase in pasting viscosity, while glutinous exhibited the sharp cold‐water swelling peak. The retrogradation rate was greater in rice cultivars with high amylose content. The ratio of 1047/1022 cm^–1 was substantially decreased by cooking and then increased during storage of cooked rice due to the crystalline structure, newly formed by retrogradation. Storage of cooked rice decreased RDS content and increased SDS content in all rice cultivars. However, no increase in RS content during storage was observed. The enthalpy for retrogradation and the intensity ratio 1047/1022 cm^–1 during storage were correlated negatively with RDS and positively with SDS (P ≤ 0.01).     

Structure and functional properties of sorghum starches differing in amylose content

Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure and functionality and guide applications of these starches, amylose content, amylopectin chain-length distributions, gelatinization and retrogradation, pasting properties, dynamic rheological properties, and in vitro enzyme digestion of raw starches were analyzed. Heterowaxy sorghum starch had intermediate amylose content, pasting properties, and dynamic rheological properties. Stress relaxation was a useful indicator of cooked starch cohesiveness. Cooked heterowaxy sorghum starch (10% solids) had a viscoelastic-solid type of character, whereas cooked waxy sorghum starch behaved like a viscoelastic liquid. Amylopectin of normal sorghum starch had a slightly higher proportion of chains with degree of polymerization (DP) of 6-15 (45.5%) compared with amylopectin of heterowaxy starch (44.1%), which had a gelatinization peak temperature 2 degrees C higher than normal sorghum starch. Heterowaxy sorghum starch contained significantly lower rapidly digestible starch (RDS) and higher resistant starch (RS) than waxy sorghum starch.     

Retention of provitamin A carotenoids in high beta-carotene maize (Zea mays) during traditional African household processing

High beta-carotene maize, biofortified with beta-carotene through plant breeding, is being developed as a cost-effective, sustainable agronomic approach to alleviating the problem of vitamin A deficiency in Africa. We used high beta-carotene maize (10.49+/-0.16 microg beta-carotene/g) to prepare traditional maize porridges and compared the carotenoid contents in the following: (1) whole kernels; (2) wet milled flour; (3) wet milled flour, fermented; (4) wet milled flour, cooked; (5) wet milled flour, fermented and cooked. The cumulative losses of beta-carotene in the final, cooked products were 24.5% (95% CI 22.8-26.2%) and 24.8% (95% CI 23.1-26.5%), for the fermented and unfermented porridges, respectively. Thus, fermentation, a traditional technology with documented nutritional and other health benefits, does not adversely affect the retention of beta-carotene in porridges prepared with high beta-carotene maize. The relatively good retention of beta-carotene during traditional maize processing provides additional experimental support for the feasibility of maize biofortification as a means to alleviate vitamin A deficiency.     

Protein Quality and Physical Characteristics of Kisra (Fermented Sorghum Pancake‐like Flatbread) Made from Tannin and Non‐Tannin Sorghum Cultivars

Kisra is a naturally lactic acid bacteria‐ and yeast‐fermented sorghum thin pancake‐like flatbread produced in Sudan. Kisra has considerable potential as the basis for development of a gluten‐free sandwich wrap. To help direct cultivar selection for commercial production of these products, two white, tan plant non‐tannin Type I, one white Type II tannin, and one red Type III tannin sorghum cultivars were evaluated with respect to kisra protein quality and physical characteristics. Kisra from the non‐tannin sorghums were flexible and had an open‐textured structure with many regular gas cells, whereas those from the tannin sorghums were more brittle, denser in structure, and contained far fewer and smaller gas cells. Kisra from the tannin sorghums had the lowest reactive lysine content, in vitro protein digestibility, and Protein Digestibility Corrected Amino Score (PDCAAS), with values being lowest for the Type III sorghum. PDCAAS of kisra from the Type III sorghum was only 0.12, less than half of that from the Type I sorghums. As the tannins in tannin sorghums adversely affect kisra protein quality and physical characteristics, white tan plant, non‐tannin sorghum cultivars are most suitable for kisra production and for development of wrap‐type sorghum‐based baked goods.     

In Vitro Bile‐Acid‐Binding of Whole vs. Pearled Wheat Grain

Health benefits of consuming whole grains are reduced risk of heart disease, stroke, and cancer. The U.S. Health and Human Services and USDA dietary guidelines recommend consumption of 6–10 oz of grain products daily and one‐half of that amount should contain whole grains. Whole grains contain vitamins, minerals, fiber, and phytonutrients. Bile‐acid‐binding capacity has been related to cholesterol lowering potential of food fractions. Lowered recirculating bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of cancer. Bile‐acid‐binding potential has been related to lowering the risk of heart disease and that of cancer. It has been reported that bile‐acid‐binding of wheat bran is not related to its total dietary fiber (TDF) content. Whole (W) grain as well as pearled (P) hard red winter wheat (Hrw), hard white winter wheat (Hww), and durum wheat (DU) cooked grains were evaluated for in vitro, bile‐acid‐binding relative to cholestryramine (a cholesterol lowering bile‐acid‐binding drug). On dry matter basis (db) relative bile‐acid‐binding values were 7.7% WHrw; 7.5% WHww; 6.3% PHww; 6.0% PHrw; 5.5% WDU; and 5.4% PDU. On a TDF basis, binding values were 42–57% of that for cholestyramine for the whole and pearled wheat grains tested. Bile‐acid‐binding values (db) for WHrw and WHww were similar and significantly higher than those of PHww, PHrw, WDU and PDU. Similar bile‐acid‐binding of WHww to that of WHrw suggest that the red color commonly associated with whole grain may not necessarily indicate more healthful potential. Data suggest that cooked WHrw and WHww wheat have significantly higher health‐promoting potential than pearled grains. WDU or PDU wheat health‐promoting potential was similar to that of PHww or PHrw. Consumption of products containing WHrw and WHww are recommended.