Dlamini, Nomusa RDykes, LRooney, LWWaniska, RDTaylor, JRN2009-09-152009-09-152009-07Dlamini, 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 191-1960009-0352http://hdl.handle.net/10204/3595Copyright: 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 191-196The 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.enSorghumCondensed tanninsCTSorghum processingCereal chemistryGrainsOligomersSorghum porridgesTraditional wet-cooked sorghum porridgesModern ready-to-eat extrusion-cooked sorghum porridgesArticleDlamini, N. R., Dykes, L., Rooney, L., Waniska, R., & Taylor, J. (2009). Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges. http://hdl.handle.net/10204/3595Dlamini, Nomusa R, L Dykes, LW Rooney, RD Waniska, and JRN Taylor "Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges." (2009) http://hdl.handle.net/10204/3595Dlamini NR, Dykes L, Rooney L, Waniska R, Taylor J. Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges. 2009; http://hdl.handle.net/10204/3595.TY - Article AU - Dlamini, Nomusa R AU - Dykes, L AU - Rooney, LW AU - Waniska, RD AU - Taylor, JRN AB - 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. DA - 2009-07 DB - ResearchSpace DP - CSIR KW - Sorghum KW - Condensed tannins KW - CT KW - Sorghum processing KW - Cereal chemistry KW - Grains KW - Oligomers KW - Sorghum porridges KW - Traditional wet-cooked sorghum porridges KW - Modern ready-to-eat extrusion-cooked sorghum porridges LK - https://researchspace.csir.co.za PY - 2009 SM - 0009-0352 T1 - Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges TI - Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges UR - http://hdl.handle.net/10204/3595 ER -