栄養と食品科学ジャーナル
オープンアクセス

概要

Antioxidant Properties, Colour Evaluation, Amino acid and Phenolic Profile of Red Sorghum Bran, Roselle calyx and Avocado Leaf Flour Blends

Adedeji Temileye Omotayo*, Oluwalana Isaac Babatunde, Ijarotimi Oluwole Steve

Typical flour blends produced from Red sorghum bran, Roselle calyx and Avocado Leaf were examined for their antioxidant, amino acid and phenolic components. The antioxidant activity revealed that phenol decreased significantly and FRAP insignificantly from 58.03 to 51.28 mg GAEqv/g and 57.47%-52.27%. The most abundant amino acid was Arginine which increased significantly from 231%-260.5% while Tryptophan was the limiting amino acid which decreased significantly from 34.54%-23.64% according to the amino acid score. The Aspartic acid increased significantly from 8.65 to 10.92 g/100 g while glutamic acid and Tryptophan decreased significantly from 11.74 to 9.45 g/100 g and 0.38 to 0.26 g/100 g. Arginine-Lysine ratio increased significantly from 0.67 to 0.80 g/100 g. This shows that the flour blends can be used as supplement mixture for poor lysine food mixture like cereals. The anti-nutrients were within the safe levels. Catechin, caffeic, quercetin, chlorogenic acid and isoquercitrin were most abundant among the phenolic components. The lightness, yellowness and hue strength increased with increase in zobo calyx and decrease in Avocado leaf flour. It can be concluded that nutritious health promoting infused beverages can be produced from the enriched flour which may play protective roles against cardiovascular, neurodegenerative and age related diseases.