@article{fdi:010060712,
  title = {{F}ate of phytochemicals during malting and fermentation of type iii tannin sorghum and impact on product biofunctionality},
  author = {{K}ayode, {A}. {P}. {P}. and {M}ertz, {C}. and {G}uyot, {J}ean-{P}ierre and {B}rat, {P}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he aim of the present study was to assess the effects of sorghum bioprocessing into {G}owe on iron bioavailability and antioxidant properties of the final products. {G}owe is an {A}frican sour beverage, whose process combines malting and fermenting of sorghum grains. {T}he effects of the durations of germination and fermentation on the phytochemicals were evaluated using a central composite design. {T}he antioxidant capacity and iron bioavailability of the derived flour were also evaluated. {D}uring 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}. {T}he phenolic acid contents of the flour were significantly modified as a result of the durations of germination and fermentation. {B}oth 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. {P}hytate content of sorghum grain decreased drastically from 1003 to 369.1 mg/100 g {DM} when the duration of germination or fermentation increased. {T}his was associated with an increase in the bioavailability of iron.},
  keywords = {sorghum ; gowe ; antioxidant ; germination ; fermentation ; polyphenols ; phytate ; {F}e ; health ; {AFRIQUE}},
  booktitle = {},
  journal = {{J}ournal of {A}gricultural and {F}ood {C}hemistry},
  volume = {61},
  numero = {8},
  pages = {1935--1942},
  ISSN = {0021-8561},
  year = {2013},
  DOI = {10.1021/jf304967t},
  URL = {https://www.documentation.ird.fr/hor/fdi:010060712},
}