Document Detail

Fate of Phytochemicals during Malting and Fermentation of Type III Tannin Sorghum and Impact on Product Biofunctionality.
MedLine Citation:
PMID:  23373471     Owner:  NLM     Status:  Publisher    
The aim of the present study was to assess the effects of sorghum bioprocessing into Gowè on iron bioavailability and antioxidant properties of the final products. Gowé 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.
A P Polycarpe Kayodé; Christian Mertz; Jean-Pierre Guyot; Pierre Brat; Claire Mouquet-Rivier
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-2-2
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2013 Feb 
Date Detail:
Created Date:  2013-2-4     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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