| Literature DB >> 30236657 |
Debabandya Mohapatra1, Avinash Singh Patel2, Abhijit Kar2, Sumedha S Deshpande3, Manoj Kumar Tripathi3.
Abstract
The effect of different processing conditions (B: boiling; F: LAB fermentation; FS: fermentation and steaming; FSF: fermentation, steaming, flaking) of whole grain sorghum on the proximate composition, antioxidants, anti-nutrients, and amino acids (AAs) was evaluated. A marginal increase in the protein content and a decrease in the fat content was observed in the F-sample. Total phenolics reduced by 28%; DPPH scavenging activity and CUPRAC activity increased by 1.4 and 6 times, respectively during fermentation. Tannin content reduced by 30-39%, for the F, FS and FSF samples; highest reduction in trypsin inhibitory activity (58%) was observed in the FS-sample. Total AAs increased by 2.9 folds in FSF samples. Grain sorghum contained mostly hydrophobic AAs (30-34%). The ratio of Essential amino acid to total amino acid and predicted protein efficiency ratio were highest in the F-sample, whereas predicted biological value of the FSF was 3 times than that of the control.Entities:
Keywords: Amino acid profile; Antioxidant activity; Biological value; Fermentation; Tannin content; Whole sorghum grain
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Year: 2018 PMID： 30236657 DOI： 10.1016/j.foodchem.2018.07.196
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514