Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality

Polycarpe Kayodé A.P., Mertz Christian, Guyot Jean-Pierre, Brat Pierre, Mouquet-Rivier Claire. 2013. Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality. Journal of Agricultural and Food Chemistry, 61 (8) : pp. 1935-1942.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.

Télécharger (290kB)

Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Abstract : The aim of the present study was to assess the effects of sorghum bioprocessing into Gowé on iron bioavailability and antioxidant properties of the final products. Gowé is an African sour beverage, whose process combines malting and fermenting of sorghum grains. The effects of the durations of germination and fermentation on the phytochemicals were evaluated using a central composite design. The antioxidant capacity and iron bioavailability of the derived flour were also evaluated. During the germination process, the tannin content of the grain decreased from 429.5 to 174.1 mg/100 g DM, while the total phenolic content increased from 300.3 to 371.5 mg GAE/100 g DM. The phenolic acid contents of the flour were significantly modified as a result of the durations of germination and fermentation. Both germination and fermentation enhanced the antioxidant capacity of sorghum flour, and antioxidant characteristics were significantly correlated with the levels of total phenolics, tannins, and phenolic acids. Phytate content of sorghum grain decreased drastically from 1003 to 369.1 mg/100 g DM when the duration of germination or fermentation increased. This was associated with an increase in the bioavailability of iron. (Résumé d'auteur)

Mots-clés Agrovoc : Sorgho, boisson, Aliment fermenté, Produit céréalier, Biodisponibilité, Antioxydant, Fer, Phytate, Composé phénolique, Acide phénolique, Tannin, Germination, Fermentation, Brassage, Technologie traditionnelle, Technologie alimentaire

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Polycarpe Kayodé A.P., UAC (BEN)
  • Mertz Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Guyot Jean-Pierre, IRD (FRA)
  • Brat Pierre, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-0429-9575
  • Mouquet-Rivier Claire, IRD (FRA)

Source : Cirad - Agritrop (

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-02-24 ]