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Omoba OS, Isah LR. Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits. Prev Nutr Food Sci. 2018;23(3):220-227doi: 10.3746/pnf.2018.23.3.220.
Omoba, O. S., & Isah, L. R. (2018). Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits. Preventive nutrition and food science, 23(3), 220-227. https://doi.org/10.3746/pnf.2018.23.3.220
Omoba, Olufunmilayo Sade, and Isah, Laisi Rasheed. "Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits." Preventive nutrition and food science vol. 23,3 (2018): 220-227. doi: https://doi.org/10.3746/pnf.2018.23.3.220
Omoba OS, Isah LR. Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits. Prev Nutr Food Sci. 2018 Sep;23(3):220-227. doi: 10.3746/pnf.2018.23.3.220. Epub 2018 Sep 30. PMID: 30386750; PMCID: PMC6195890.
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Prev Nutr Food Sci. 2018 Sep;23(3):220-227. doi: 10.3746/pnf.2018.23.3.220. Epub 2018 Sep 30.

Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits.

Preventive nutrition and food science

Olufunmilayo Sade Omoba, Laisi Rasheed Isah

Affiliations

  1. Department of Food Science and Technology, The Federal University of Technology, Akure 340001, Nigeria.

PMID: 30386750 PMCID: PMC6195890 DOI: 10.3746/pnf.2018.23.3.220

Abstract

Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using gas chromatography/mass spectrometer. The total phenol contents (TPC), total flavonoid contents (TFC), ferric reducing antioxidant properties (FRAP), 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulphonic) (ABTS) scavenging ability, 1,1-diphenyl-2-picryl-hydrazy (DPPH) scavenging ability, and nitric oxide (NO) scavenging ability of the biscuits were determined. Addition of sourdough increased the total essential amino acids, total non essential amino acids, hydrophobic, and aromatic amino acids contents of the biscuits. Essential amino acid index, biological value, and predicted protein efficiency were higher in biscuits with sourdough than in biscuits without sourdough. Six phenolic compounds were identified and quantified in the biscuits. Ferulic acid was the most prominent phenolic compound, followed by chlorogenic acid. TPC, TFC, FRAP, ABTS, DPPH, and NO scavenging abilities increased significantly with the addition of sourdough. Sorghum biscuits with sourdough could be useful in dietary interventions to prevent protein-energy malnutrition. Similarly, the presence of bioactive phenolic compounds and their antioxidant efficacy suggest health benefits in the management of oxidative stress and degenerative diseases.

Keywords: amino acids; antioxidant properties; biscuits; phenolic profile; sourdough

Conflict of interest statement

AUTHOR DISCLOSURE STATEMENT The authors declare no conflict of interest.

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