Sorghum fermentation followed by spectroscopic techniques

Correia, I. V. T.; Nunes, Alexandra; Duarte, Iola F.; Barros, António S.; Delgadillo, Ivonne

doi:10.1016/j.foodchem.2004.05.060

Cited by 65 publications

(43 citation statements)

References 16 publications

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“…This might suggest that the antioxidative capacity was derived at least partly from milk peptides released by kefir grains. Several studies reported that the radical scavenging activity in fermented milk products may be influenced by milk protein proteolysis and organic acids as a result of starter culture activity during fermentation and during storage [35]- [37].…”

Section: B Total Phenolic Contentmentioning

confidence: 99%

The Antioxidative Capacity of Kefir Produced from Goat Milk

Yilmaz‐Ersan¹,

Özcan²,

Akpinar‐Bayizit³

et al. 2016

IJCEA

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Abstract-In this present study, the antioxidant properties of kefir produced from goat milk with kefir grains were investigated. The antioxidant capacity of kefir was evaluated by assessing the DPPH (2,2-Diphenyl-1-picrylhydrazyl), the ABTS-based method [2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid)] radical-scavenging activity and ferric reducing antioxidant power (FRAP) at different stages of fermentation and storage period. Generally, the antioxidant capacity of goat milk-kefir samples was mainly dependent on the fermentation and storage period and good stability in DPPH, ABTS and FRAPS assays. During fermentation and storage, the total phenolic content in samples demonstrated significantly decreased.

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Section: B Total Phenolic Contentmentioning

confidence: 99%

The Antioxidative Capacity of Kefir Produced from Goat Milk

Yilmaz‐Ersan¹,

Özcan²,

Akpinar‐Bayizit³

et al. 2016

IJCEA

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“…Finally, the supernatants were collected and used for the FAA assays. The quantitative measurement of the total FAAs was conducted using the ninhydrin reaction (Correia et al 2005). Approximately 2 ml of buffered ninhydrin solution (0.8 g of ninhydrin and 0.12 g of hydrindantin dissolved in 30 ml of 2-methoxyethanol and 10 ml of 4 M acetate buffer, pH 5.5) was added to 1 ml of supernatant and heated in boiling water for 15 min.…”

Section: Growth Measurementsmentioning

confidence: 99%

Populus deltoides females are more selective in nitrogen assimilation than males under different nitrogen forms supply

Dong

Guo

et al. 2014

Trees

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Key Message Female cuttings of Populus deltoides were sensitive to inorganic nitrogen forms and biased for NO 3 2 -N, whereas males exhibited no obvious preference for nitrogen form in nitrogen fertilizations. Abstract We investigated the effects of different inorganic nitrogen forms (NO 3 --N and NH 4 ? -N) on the morphology, physiology, and carbohydrate accumulation of male and female Populus deltoides. Results showed that both NO 3 --N and NH 4 ? -N supply forms significantly increased plant growth, C and N contents of all plant organs, chlorophyll pigment contents, net photosynthesis rates (P n ), and instantaneous photosynthetic N-use efficiencies (PNUE) in the leaves of both male and female P. deltoides. Females exhibited high total plant dry mass accumulation, P n , PNUE, and N contents in leaves but lower non-structure carbohydrate accumulation than males under nitrate treatment. However, males showed significantly higher P n , PNUE, and 15 NH 4 ? in the leaves, free amino acid content, and nitrate reductase (NR) activities than females under each nitrogen form supply treatment.These results suggested that male and female P. deltoides used different adaptive strategies in dry mass accumulation, allocation, and exhibited different interactions between nitrogen and carbon metabolism. Males exhibited higher nitrogen assimilation ability and N-use efficiency than females under nitrogen fertilizations, whereas females showed more sensitivity to inorganic nitrogen forms of treatments and distinct preference for NO 3 --N. Male P. deltoides showed no obvious bias to the two different N forms. Therefore, the different preferences of male and female P. deltoides of N supplied forms can serve as an important strategy for minimizing intraspecific competition between the two genders.

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“…Svanberg (1987) reported that there are significant differences in bulk densities of dry milled cereal flour compared to germinated cereal flour. Akingbala & Rooney (1990) reported that dry milling procedure significantly affected flour properties, quality parameters and the amount of water required for agglomeration, while the effect of wet milling has been reported by many authors (Akingbala et al, 1981;Matilda, et al, 1993;Correia, et al, 2005). However, most wet-milling processing that have been studied extensively are fermentation of maize/millet/sorghum/guinea corn/acha to obtain a product known as Ogi.…”

Section: Millingmentioning

confidence: 99%

Traditional Complementary Foods: A Critical Review

Akinsola¹,

Onabanjo²,

Idowu³

et al. 2017

GJAS

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Traditional complementary foods are popular minimally processed baby food used to introduce old infants and young children to adult foods. Cereal grains are it main ingredient, when cooked, because of its starch content, get gelatinized and swollen thereby making the diet viscous and bulky, so that it gives the stomach of old infants and young children enormous work to do. Traditional complementary foods consumed by old infants in many parts of the third world are deficient in essential macronutrients and micronutrients leading to malnutrition, which is one of the serious problems in developing countries. Protein energy malnutrition (PEM) generally occurs during this growing stage when children are weaned from breastmilk to semi-solid and later to family foods. The purpose of this study is to review literature findings on complementary foods. It's also aims to draw the attention of stakeholders and decision makers on the need to assess the nutrients quality and health risks associated with the consumption of low quality complementary foods and, consequently, the necessary measures and steps to reduce intake of low quality complementary foods by old infants and young children.

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Sorghum fermentation followed by spectroscopic techniques

Cited by 65 publications

References 16 publications

The Antioxidative Capacity of Kefir Produced from Goat Milk

The Antioxidative Capacity of Kefir Produced from Goat Milk

Populus deltoides females are more selective in nitrogen assimilation than males under different nitrogen forms supply

Traditional Complementary Foods: A Critical Review

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