Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours
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...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2022-01-01
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| Series: | Croatian Journal of Food Science and Technology |
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| Online Access: | https://hrcak.srce.hr/file/417097 |
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| author | Samaila James Suleiman Yusuf Bagirei Suleiman Amuga James Caleb Yakubu Maina Amina Ibrahim-Baba Adobu Ilemona Abdullazeez Ozovehe |
| author_facet | Samaila James Suleiman Yusuf Bagirei Suleiman Amuga James Caleb Yakubu Maina Amina Ibrahim-Baba Adobu Ilemona Abdullazeez Ozovehe |
| author_sort | Samaila James |
| collection | DOAJ |
| description | 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<0.05) increased the total phenolic, total flavonoid and antioxidant capacities of pearl millet and sorghum. However, sprouting time significantly (p<0.05) reduced the total phenolic content of pearl millet. A similar trend of increment was observed in fermentation where there was a significant (p<0.05) increase in the total phenolic, total flavonoid, reducing the power and antioxidant capacities of pearl millet and sorghum with an increase in fermentation time. Therefore, the results of this study revealed that the two bioprocesses (sprouting and fermentation) significantly increased the total phenolic, total flavonoid and antioxidant capacities of pearl millet and sorghum. However, pearl millet exhibited reduced TPC with an increase in sprouting time. |
| first_indexed | 2024-04-10T20:52:30Z |
| format | Article |
| id | doaj.art-7c36f377bcbd4f4cacae10b466d41d4f |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-04-10T20:52:30Z |
| publishDate | 2022-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-7c36f377bcbd4f4cacae10b466d41d4f2023-01-23T09:07:52ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232022-01-0114227228110.17508/CJFST.2022.14.2.12191Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum floursSamaila James0Suleiman Yusuf Bagirei1Suleiman Amuga James2Caleb Yakubu Maina3Amina Ibrahim-Baba4Adobu Ilemona5Abdullazeez Ozovehe6Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, NigeriaDepartment of Food Science and Technology, Badamasi Ibrahim Babangida University, Lapai, Niger State, NigeriaFaculty of Science, Department of Biological Sciences, Federal University Kashere, Gombe State, NigeriaDepartment of Food Science and Technology, Federal University of Technology, PMB 65, Minna, NigeriaDepartment of Food Science and Technology, Federal University of Technology, PMB 65, Minna, NigeriaDepartment of Food Science and Technology, Federal University of Technology, PMB 65, Minna, NigeriaDepartment of Food Science and Technology, Federal University of Technology, PMB 65, Minna, NigeriaThis 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<0.05) increased the total phenolic, total flavonoid and antioxidant capacities of pearl millet and sorghum. However, sprouting time significantly (p<0.05) reduced the total phenolic content of pearl millet. A similar trend of increment was observed in fermentation where there was a significant (p<0.05) increase in the total phenolic, total flavonoid, reducing the power and antioxidant capacities of pearl millet and sorghum with an increase in fermentation time. Therefore, the results of this study revealed that the two bioprocesses (sprouting and fermentation) significantly increased the total phenolic, total flavonoid and antioxidant capacities of pearl millet and sorghum. However, pearl millet exhibited reduced TPC with an increase in sprouting time.https://hrcak.srce.hr/file/417097pearl milletsorghumsproutingfermentationphytochemical |
| spellingShingle | Samaila James Suleiman Yusuf Bagirei Suleiman Amuga James Caleb Yakubu Maina Amina Ibrahim-Baba Adobu Ilemona Abdullazeez Ozovehe Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours Croatian Journal of Food Science and Technology pearl millet sorghum sprouting fermentation phytochemical |
| title | Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours |
| title_full | Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours |
| title_fullStr | Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours |
| title_full_unstemmed | Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours |
| title_short | Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours |
| title_sort | total phenolic flavonoid and antioxidant capacities of processed pearl millet and sorghum flours |
| topic | pearl millet sorghum sprouting fermentation phytochemical |
| url | https://hrcak.srce.hr/file/417097 |
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