Effect of pre-treatment on health enhancing bioactive compounds and functional properties of improved Assosa I sorghum flour variety cultivated in Ethiopia
DOI:
https://doi.org/10.20372/star.v12i1.01Keywords:
Antioxidants, Bioactive compounds, Functional properties, Malting, Soaking, SorghumAbstract
This study assessed the effects of washing, soaking, and malting on the functional characteristics and phytochemical composition of the improved Assosa I sorghum variety, which is grown in the Benishagul Gumuz Region of Ethiopia. The experiment had only one component (pre-treatment), and it was conducted with four levels (raw, washed, soaking, and malted) in a properly randomized fashion. The findings demonstrated that malting significantly (p < 0.05) raised the flour's phytochemical content and antioxidant capability among the four treatment levels that showed (p < 0.05) decrease in bulk density and swelling power, despite increases in solubility, water, and oil absorption capacity. Antioxidant capacities, the IC50 of DPPH, and ferric-reducing antioxidant power (FRAP) were linked with levels of total phenolic, flavonoids, L-ascorbic acid, and β-carotene. Overall study results showed that malting had the greatest potential to increase, relative to the control sample, the antioxidant power of total phenolic, total flavonoid, β-carotene, L-ascorbic acid, 1,1-diphenyl-2-picrylhydrazyl, and ferric reductions by 122.86, 120.18, 54.55, 29.01, 7.11, and 36.63%, respectively. Malting also increases solubility by 51.94% and reduces bulk density by 7.25% when applied to raw sorghum. The creation of supplemental weaning foods for infants and young toddlers could greatly benefit from these findings.
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