Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Department of Food Science and Technology, Federal University of Technology, Nigeria
Research
Antioxidant Properties, Colour Evaluation, Amino acid and Phenolic Profile
of Red Sorghum Bran, Roselle calyx and Avocado Leaf Flour Blends
Author(s): Adedeji Temileye Omotayo*, Oluwalana Isaac Babatunde and 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 c.. View More»
DOI:
10.35248/2155-9600.22.12.1000865