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

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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Bibliographic Details
Main Authors: Samaila James, Suleiman Yusuf Bagirei, Suleiman Amuga James, Caleb Yakubu Maina, Amina Ibrahim-Baba, Adobu Ilemona, Abdullazeez Ozovehe
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2022-01-01
Series:Croatian Journal of Food Science and Technology
Subjects:
pearl millet
sorghum
sprouting
fermentation
phytochemical
Online Access:https://hrcak.srce.hr/file/417097

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