Open AccessNutritional and antioxidant dispositions of sorghum/millet‐based beverages indigenous to Nigeria
Author(s) -
Ajiboye Taofeek O.,
Iliasu Ganiyat A.,
Adeleye Abdulwasiu O.,
Abdussalam Folakemi A.,
Akinpelu Shakirat A.,
Ogunbode Simiat M.,
Jimoh Simiat O.,
Oloyede Oyelola B.
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.140
Subject(s) - chemistry , food science , antioxidant , lipid peroxidation , sorghum , aflatoxin , hydrogen peroxide , hydroxyl radical , dpph , lipid oxidation , biochemistry , biology , agronomy
Sorghum/millet‐based beverages, Obiolor and Pito , were evaluated for their nutritional and antioxidant dispositions. Analyzed Obiolor and Pito contained 96% and 97% moisture; 7.8% and 3.7% crude protein; 8.9% and 5.6% available carbohydrate; 0.39% and 0.31% crude fat; 0.3% and 0.2% crude fiber; 2.4% and 1.5% ash; and 459.3 and 164 kJ/g energy value, respectively. Obiolor and Pito (1.0 mL) scavenged 2,2‐diphenyl‐1‐picrylhydrazyl by 87% and 81%; superoxide ion by 65% and 59%; hydrogen peroxide by 79% and 76%; and hydroxyl radical by 82% and 85%, respectively. The beverages significantly reduced ferric ion. Aflatoxin B 1 ‐mediated increase in lipid peroxidation products (conjugated dienes, lipid hydroperoxides, and malondialdehydes) and protein carbonyl in the microsomes were significantly ( P < 0.05) reduced by the beverages. The data obtained from this study show that the sorghum‐based beverages ( Obiolor and Pito ) can serve as functional foods, as evident from their antioxidant capabilities in addition to their gross energy content.