Nutritional and antioxidant dispositions of sorghum/millet‐based beverages indigenous to Nigeria

Abstract

Sorghum/millet-based beverages, Obiolor and Pito, were evaluated for their nutritional and antioxidant dispositions. Analyzed Obiolor and Pito contained 96% and 97% moisture; 7.8% and 3.7% crude protein; 8.9% and 5.6% available carbohydrate; 0.39% and 0.31% crude fat; 0.3% and 0.2% crude fiber; 2.4% and 1.5% ash; and 459.3 and 164 kJ/g energy value, respectively. Obiolor and Pito (1.0 mL) scavenged 2,2-diphenyl-1-picrylhydrazyl by 87% and 81%; superoxide ion by 65% and 59%; hydrogen peroxide by 79% and 76%; and hydroxyl radical by 82% and 85%, respectively. The beverages significantly reduced ferric ion. Aflatoxin B1-mediated increase in lipid peroxidation products (conjugated dienes, lipid hydroperoxides, and malondialdehydes) and protein carbonyl in the microsomes were significantly (P < 0.05) reduced by the beverages. The data obtained from this study show that the sorghum-based beverages (Obiolor and Pito) can serve as functional foods, as evident from their antioxidant capabilities in addition to their gross energy content.

A fermented sorghum/millet‐based beverage, Obiolor, extenuates high‐fat diet‐induced dyslipidaemia and redox imbalance in the livers of rats

“…The characteristic maximum absorption spectrum in this study indicates the presence of anthocyanins, flavonoids and phenolics . This could be responsible for the antioxidant activity reported by Ajiboye et al Thus the presence of these compounds can confer functional antioxidant potential to the beverage.…”

“…The decreased activities of antioxidant enzymes (SOD, CAT, GSH‐Px, GSH‐red and Glc 6‐PD) in the liver of high‐fat diet‐fed rats could lead to mitochondrial dysfunction, impaired bioenergetics leading to uncontrolled generation of reactive oxygen species (ROS), tissue damage and cell death. The attenuation of high‐fat diet‐mediated alterations in the activities of antioxidant enzymes could be due to the capability of the inherent antioxidant components (such as ascorbic acid, phenolics and flavonoids) of the beverage to enhance the antioxidant enzymes …”

“…The reduction in the level of protein carbonyl by the beverage shows attenuation of oxidative damage to cellular proteins. This could have been due to the phenolic and flavonoid contents of the beverage …”

“…This rich beverage has a high energy content (459.30 kJ g −1 ), with the percentage nutritional constituents as crude protein (7.80%), available carbohydrate (8.90%), crude fat (0.39%) and 0.30% crude fibre . The high phenolic and flavonoid contents in Obiolor are responsible for the high antioxidant and reducing properties . These functional phytochemicals also prevent aflatoxin B 1 ‐mediated oxidation of microsomal lipids and proteins …”

“…The high phenolic and flavonoid contents in Obiolor are responsible for the high antioxidant and reducing properties . These functional phytochemicals also prevent aflatoxin B 1 ‐mediated oxidation of microsomal lipids and proteins …”