Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

dc.contributor.authorKayitesi, Eugenie
dc.contributor.authorDe Kock, Henrietta Letitia
dc.contributor.authorMinnaar, Amanda
dc.contributor.authorDuodu, Kwaku Gyebi
dc.contributor.emailgyebi.duodu@up.ac.zaen_US
dc.date.accessioned2012-02-27T07:13:33Z
dc.date.available2012-02-27T07:13:33Z
dc.date.issued2012-04
dc.description.abstractMarama 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.en
dc.description.librariannf2012en
dc.description.sponsorshipThis research was sponsored by the EU MARAMA II PROJECT.en_US
dc.description.urihttp://www.elsevier.com/locate/foodchemen_US
dc.identifier.citationKayitesi, E, De Kock, HL, Minnaar, A & Duodu, KG, Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges, Food Chemistry, vol. 131, no. 3, pp. 837–842 (2012), doi: 10.1016/j.foodchem.2011.09.055en
dc.identifier.issn0308-8146
dc.identifier.other:10.1016/j.foodchem.2011.09.055
dc.identifier.urihttp://hdl.handle.net/2263/18242
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rights© 2012 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol. 131, no. 3, pp. 837–842 (2012), doi: 10.1016/j.foodchem.2011.09.055.en
dc.subjectMarama beanen
dc.subject.lcshSorghum as food -- Africa, Southernen
dc.subject.lcshCompositaeen
dc.subject.lcshNutrition -- Evaluationen
dc.subject.lcshAntioxidantsen
dc.titleNutritional quality and antioxidant activity of marama–sorghum composite flours and porridgesen_
dc.typePostprint Articleen

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