Abstract
This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly (p < 0.05) increased the total phenolic content and antioxidant activity of the raw flour, while it caused a significant reduction in total flavonoid content and tannin content. Traditional asida (fermented food) prepared from irradiated sorghum flour caused a significant reduction in TPC, TFC, and tannin content in both sorghum cultivars, while the antioxidant activities (DPPH, reducing power, and H2O2 scavenging) were significantly increased in both the Tabat (85.0%, 3.8 mg AAE/g, and 84.6%, respectively) and the Wad Ahmed (89.6%, 3.9 mg AAE/g, and 83.1%, respectively) sorghum cultivar grains, particularly in those processed from 2.0 kGy-irradiated flour. A positive high correlation was observed between gamma radiation (2.0 kGy) and the antioxidant activity of asida prepared from both cultivars. In conclusion, traditional fermented asida obtained from irradiated flour showed high antioxidant activity in both sorghum cultivars.
Highlights
Sorghum grains were irradiated at the Kaila Irradiation Processing Unit, Sudanese
Gamma radiation treatment at 1.0 and 2.0 kGy caused a significant (p < 0.05) increase in the total phenolic content (TPC) of both cultivars compared to raw, untreated flour
The obtained results revealed that the irradiation process with gamma radiation followed by asida could increase the bioavailability of phenolic, which subsequently might improve the antioxidant activity of sorghum grain of the Wad Ahmed and Tabat cultivars, respectively
Summary
The annual world production of sorghum is about 57 million tons [1]. It is the most important cereal crop in Sudan due to its high yield and resistance to drought stress. In addition to dietary fiber, sorghum contains many health-promoting components such as vitamins, minerals, and phytochemicals, which include phenolic compounds, total flavonoids, and tannin. These phytochemicals, such as tannins, phenolic acids, anthocyanin, phytosterols and policosanols, play a significant role in human health; the consumption of the whole grain may help to minimalize the risk of many human diseases. The utilization of these phytochemicals as nutraceuticals and in functional foods has been broadly reported on by several scientists Awika & Rooney [2], Dykes &
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