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Effect of malting and fermentation on the functional and health-promoting properties of red and white sorghum cultivars.

dataset
posted on 2025-01-28, 10:06 authored by Emilie MbockEmilie Mbock, Mohammad EmmambuxMohammad Emmambux, Kwaku Gyebi Duodu

My research seeks to enhance the health-promoting properties of sorghum porridge using traditional food processes such as malting and fermentation. Sorghum is a climate-smart cereal crop considered a basic staple food in many African countries. This cereal crop contains bioactive compounds such as phenolic compounds which through their antioxidant properties, are proven to offer protection against non-communicable diseases. In grains, these bioactive compounds are naturally bound or crosslinked to cell wall polysaccharides. Now, the problem remains as to how to release these bound phenolic compounds from the food matrix (referred to as bioaccessibility) for proper absorption. During malting and fermentation, numerous hydrolytic enzymes are activated which break down sorghum cell walls and release bound phenolic compounds. So, these traditional food processes have the potential to render phenolic compounds in sorghum more bioaccessible for increased health effects after absorption.

Funding

Department of Science and Innovation-National Research Foundation (DSI-NRF) Centre of Excellence in Food Security, Grant Number: PMDS22071941853

University of Pretoria (UP) Postgraduate Doctoral Research Bursary

History

Department/Unit

Consumer and Food Sciences

Sustainable Development Goals

  • 1 No Poverty
  • 2 Zero Hunger
  • 3 Good Health and Well-Being
  • 12 Responsible Consumption and Production