Kayode A. P. P. auteur aut IRD Mertz C. auteur aut IRD Guyot Jean-Pierre auteur aut IRD Brat P. auteur aut IRD Mouquet Rivier Claire auteur aut IRD text journalArticle eng text/pdf born digital access 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. specialized sorghum gowe antioxidant germination fermentation polyphenols phytate Fe health AFRIQUE 054 020 61 8 1935-1942 2013 0021-8561 https://www.documentation.ird.fr/hor/fdi:010060712 10.1021/jf304967t 0021-8561 [F B010060712] https://www.documentation.ird.fr/hor/fdi:010060712 https://www.documentation.ird.fr/intranet/publi/2013/04/010060712.pdf Accès réservé (Intranet de l'IRD) IRD - Base Horizon / Pleins textes 2013-05-02 2017-08-23 fdi:010060712 fre