Laboratory of Valorization and Quality Management of Food Bio-Ingredients (LaBio), DNSA/FSA, Université d'Abomey-Calavi, Cotonou, Bénin.
J Agric Food Chem. 2013 Feb 27;61(8):1935-42. doi: 10.1021/jf304967t. Epub 2013 Feb 18.
The aim of the present study was to assess the effects of sorghum bioprocessing into Gowé 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.
本研究旨在评估高粱生物加工成 Gowé 对最终产品中铁生物利用度和抗氧化特性的影响。 Gowé 是一种非洲酸饮料，其加工过程结合了高粱谷物的发芽和发酵。采用中心复合设计评估发芽和发酵持续时间对植物化学物质的影响。还评估了衍生面粉的抗氧化能力和铁生物利用度。在发芽过程中，谷物中的单宁含量从 429.5 毫克/100 克 DM 下降到 174.1 毫克/100 克 DM，而总酚含量从 300.3 毫克/100 克 DM 增加到 371.5 毫克/100 克 DM。酚酸含量由于发芽和发酵时间的不同而发生了显著变化。发芽和发酵都增强了高粱面粉的抗氧化能力，抗氧化特性与总酚、单宁和酚酸的水平显著相关。当发芽或发酵时间增加时，高粱谷物中的植酸含量从 1003 毫克/100 克 DM 急剧下降到 369.1 毫克/100 克 DM，这与铁生物利用度的增加有关。
