Nutritional quality and antioxidant activity of marama-sorghum composite flours and porridges |
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Authors: | Eugénie Kayitesi Henriette L de KockAmanda Minnaar Kwaku Gyebi Duodu |
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Affiliation: | a Department of Food Science, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa b Department of Food Science, Kigali Institute of Science and Technology, Kigali 3900, Rwanda |
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Abstract: | Marama bean, an underutilised legume in southern Africa, is a good source of protein, fat and phenolic compounds, the latter known to have potential health benefits. Marama flours, sorghum meal, marama-sorghum composite flours and porridges were analysed for proximate composition, amino acid composition, energy value, fatty acid composition, total phenolic content and antioxidant activity. Compositing sorghum meal (70%) with marama flours (30%) significantly increased the protein and fat contents in flours and porridges. Energy values of marama-sorghum composite porridges were 11-24% higher than sorghum porridge. Lysine content was 3-4 times higher in marama-sorghum porridges than in sorghum porridge. There was an increase in oleic acid as sorghum meal was composited with marama flour. There was a positive correlation between the total phenolic content and antioxidant activity in all samples. Use of marama flour in sorghum composite flours and porridges improved the nutritional quality and antioxidant activity. |
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Keywords: | Marama Sorghum Composites Flours Porridges Nutritional quality Antioxidant activity |
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