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Browsing Research Articles (Food Science) by Subject "Phenolics"

Now showing items 1-4 of 4

Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] - an underutilised food legume

Shelembe, Jeremiah Sijubo; Cromarty, Allan Duncan; Bester, Megan Jean; Minnaar, Amanda; Duodu, Kwaku Gyebi (Wiley-Blackwell, 2012-03)

Freeze-dried aqueous phenolic extracts with possible application as natural antioxidant functional food ingredients were prepared from marama bean seed coats by extracting with water. Phenolic acids, flavonoids and ...
Effect of acidic condition on phenolic composition and antioxidant potential of aqueous extracts from sorghum (Sorghum Bicolor) bran

Shelembe, Jeremiah Sijubo; Cromarty, Allan Duncan; Bester, Megan Jean; Minnaar, Amanda; Duodu, Kwaku Gyebi (Wiley- Blackwell, 2014-02)

The effect of extraction under acidic condition (pH 2) on phenolic compounds and antioxidant potential of aqueous extracts fromcondensed tannin sorghumbran was investigated. The protective effect of extracts prepared ...
Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products

Taylor, J.R.N. (John Reginald Nuttall); Duodu, Kwaku Gyebi (Wiley, 2015-01)

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food processing operations applied to ...
Inﬂuence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortiﬁed open-pollinated variety and hybrid-type pearl millet

Gwamba, John; Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall) (Wiley, 2020-04)

The present study aimed at determining whether mineral biofortified pearl millets will continue to maintain significantly higher iron and zinc contents after processing, and the effects of decortication, steeping/fermentation ...

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Browsing Research Articles (Food Science) by Subject "Phenolics"

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