Kayode A. P. P., Mertz C., Guyot Jean-Pierre, Brat P., Mouquet Rivier Claire. (2013). Fate of phytochemicals during malting and fermentation of type iii tannin sorghum and impact on product biofunctionality. Journal of Agricultural and Food Chemistry, 61 (8), p. 1935-1942. ISSN 0021-8561.
Titre du document
Fate of phytochemicals during malting and fermentation of type iii tannin sorghum and impact on product biofunctionality
Kayode A. P. P., Mertz C., Guyot Jean-Pierre, Brat P., Mouquet Rivier Claire
Source
Journal of Agricultural and Food Chemistry, 2013,
61 (8), p. 1935-1942 ISSN 0021-8561
The aim of the present study was to assess the effects of sorghum bioprocessing into Gowe on iron bioavailability and antioxidant properties of the final products. Gowe is an African sour beverage, whose process combines malting and fermenting of sorghum grains. The effects of the durations of germination and fermentation on the phytochemicals were evaluated using a central composite design. The antioxidant capacity and iron bioavailability of the derived flour were also evaluated. During the germination process, the tannin content of the grain decreased from 429.5 to 174.1 mg/100 g DM, while the total phenolic content increased from 300.3 to 371.5 mg GAE/100 g DM. The phenolic acid contents of the flour were significantly modified as a result of the durations of germination and fermentation. Both germination and fermentation enhanced the antioxidant capacity of sorghum flour, and antioxidant characteristics were significantly correlated with the levels of total phenolics, tannins, and phenolic acids. Phytate content of sorghum grain decreased drastically from 1003 to 369.1 mg/100 g DM when the duration of germination or fermentation increased. This was associated with an increase in the bioavailability of iron.
Plan de classement
Sciences fondamentales / Techniques d'analyse et de recherche [020]
;
Nutrition, alimentation [054]
