The effect of compositing red non-tannin sorghum with cream-coloured cowpea and porridge preparation on phenolic profile and radical scavenging activity was studied. A maize–soybean composite porridge representing a ...

To release bound phenolic acids, a microwave-assisted extraction procedure was applied to bran and flour fractions obtained from eight sorghum and eight maize cultivars varying in hardness. The procedure was followed by ...