Resistant starch and β-glucan levels in grain sorghum (Sorghum bicolor M.) are influenced by soaking and autoclaving

β-Glucan and resistant starch (RS) intake are linked to various physiological benefits. This study aimed to determine sorghum β-glucan and RS contents, and investigate the effects of processing on these. Grain sorghum was soaked at 37 °C for varying periods, then autoclaved at either 120 or 130 °C, and freeze-dried. Glucose, sucrose, β-glucan and RS levels were determined. Glucose content increased minimally with soaking. Sucrose content decreased from 0.90 g/100 g to 0.77 g/100 g with soaking. Autoclaving had little effect. β-Glucan content in unprocessed sorghum (0.12 g/100 g) increased with soaking and autoclaving at 120 °C. RS content increased from 6.5 g/100 g in unprocessed samples to 10.4 g/100 g with soaking. Autoclaving at 120 °C reduced RS content to a greater extent than at 130 °C. Moisture and heat processing therefore influence RS and β-glucan availability in sorghum.