Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (<i>Sorghum bicolor</i> (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida

Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (<i>Sorghum bicolor</i> (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida

This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly...

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Bibliographic Details
Main Authors: Layla K. Mohamed, Mashair A. Sulieman, Abu ElGasim A. Yagoub, Mohammed A. Mohammed, Haya F. Alhuthayli, Isam A. Mohamed Ahmed, Salah A. Almaiman, Mohammed A. Alfawaz, Magdi A. Osman, Amro B. Hassan
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Fermentation
Subjects:
sorghum
radiation
processing
fermented food
antioxidant capacity
Online Access:https://www.mdpi.com/2311-5637/8/2/60

Internet

https://www.mdpi.com/2311-5637/8/2/60

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