Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours

Autor:	Samaila James, Suleiman Yusuf Bagirei, Suleiman Amuga James, Caleb Yakubu Maina, Amina Ibrahim-Baba, Adobu Ilemona, Abdullazeez Ozovehe
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	pearl millet sorghum sprouting fermentation phytochemical Food processing and manufacture TP368-456
Zdroj:	Croatian Journal of Food Science and Technology, Vol 14, Iss 2, Pp 272-281 (2022)
Druh dokumentu:	article
ISSN:	1847-3466 1848-9923
DOI:	10.17508/CJFST.2022.14.2.12
Popis:	This study assessed the effects of sprouting and fermentation on total phenolic content, total flavonoid content and antioxidant property of pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor). Pearl millet and sorghum were subjected to the treatment of sprouting and fermentation for 0 h, 24 h, 48 h, 72 h and 96 h. After each of the treatments, the samples were oven-dried at 60 oC for 24 h and milled into fine flour of 0.05 mm in size. The total phenolic content, flavonoid content and antioxidant capacities were quantified using standard methods. The results of the study revealed that sprouting significantly (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/7c36f377bcbd4f4cacae10b466d41d4f Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF