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

dc.contributor.authorTaylor, J.R.N. (John Reginald Nuttall)
dc.contributor.authorDuodu, Kwaku Gyebi
dc.contributor.emailjohn.taylor@up.ac.zaen_ZA
dc.date.accessioned2015-08-03T06:34:29Z
dc.date.available2015-08-03T06:34:29Z
dc.date.issued2015-01
dc.description.abstractSorghum 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 these grains: dehulling and decortication, malting, fermentation and thermal processing dramatically affect the quantity of phenolics present, most generally reducing them. Thus, the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and health- promoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention due to the actions of these phytochemicals. Also their lactic acid bacteria fermented products may have probiotic effects related to their unique microflora. However, direct proof of these health-enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well-controlled human clinical studies and intervention trials are required.en_ZA
dc.description.embargo2016-01-31en_ZA
dc.description.librarianhb2015en_ZA
dc.description.urihttp://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010en_ZA
dc.identifier.citationTaylor, JR & Duodu, KG 2015, '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', Journal of the Science of Food and Agriculture, vol. 95, no. 2, pp. 225-237.en_ZA
dc.identifier.issn0022-5142 (print)
dc.identifier.issn1097-0010 (online)
dc.identifier.other10.1002/jsfa.6713
dc.identifier.urihttp://hdl.handle.net/2263/49222
dc.language.isoenen_ZA
dc.publisherWileyen_ZA
dc.rights© 2014 Society of Chemical Industry. This is the pre-peer reviewed version of the following article : 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, Journal of the Science of Food and Agriculture, vol. 95, no. 2, pp. 225-237, 2015. doi :10.1002/jsfa.6713. The definite version is available at : http://onlinelibrary.wiley.comjournal/10.1002/(ISSN)1097-0010.en_ZA
dc.subjectFunctional foodsen_ZA
dc.subjectHealth-promotingen_ZA
dc.subjectMilletsen_ZA
dc.subjectPhenolicsen_ZA
dc.subjectPhytochemicalsen_ZA
dc.subjectSorghumen_ZA
dc.titleEffects 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 productsen_ZA
dc.typePostprint Articleen_ZA

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