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Please use this identifier to cite or link to this item: http://hdl.handle.net/10204/3595

Title: Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges
Authors: Dlamini, NR
Dykes, L
Rooney, LW
Waniska, RD
Taylor, JRN
Keywords: Sorghum
Condensed tannins
CT
Sorghum processing
Cereal chemistry
Grains
Oligomers
Sorghum porridges
Traditional wet-cooked sorghum porridges
Modern ready-to-eat extrusion-cooked sorghum porridges
Issue Date: Jul-2009
Publisher: American Association of Cereal Chemists
Citation: Dlamini, NR, Dykes, L, Rooney, LW, Waniska, RD and Taylor, JRN. 2009. Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges. Cereal Chemistry, Vol. 86(2). pp 191-196
Abstract: The profile and quantities of condensed tannins (CT) in foods are affected by processing due to their highly reactive nature, which may affect their antioxidant activity and the nutritional value of the foods. The objective was to compare the quantity and profile of condensed tannins in traditional wet-cooked and modern ready-to-eat extrusion-cooked sorghum porridges. CT were analyzed using normal-phase HPLC with fluorescence detection and their content was compared to CT and total phenols determined with standard colorimetric assays. Both the traditionally prepared and instant porridges had significantly reduced CT polymers (DP > 8), with retentions of 38 and 9%, respectively, of the CT present in the whole grain. Oligomer (DP 2-8) and monomer (DP 1) contents in traditional porridges were not significantly different from those of grain. In extruded porridges, the oligomers were reduced and the monomer content was increased. The extractable CT oligomers and monomers in the extrusion-cooked sorghum porridges may be more biologically available because extrusion appears to increase their availability.
Description: Copyright: 2009 American Association of Cereal Chemists. This is the author's version of the work. It is posted here by permission of American Association of Cereal Chemists for your personal use. Not for redistribution. The definitive version was published in the journal, Cereal Chemistry, Vol. 86(2). pp 191-196
URI: http://hdl.handle.net/10204/3595
ISSN: 0009-0352
Appears in Collections:General science, engineering & technology
Agroprocessing and chemical technology

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