Extracts from leaf sheaths of farmers' varieties dye sorghum cultivated and used in Benin as a source biocolorings were analyzed for their anthocyanidin phenolic contents, well antioxidant capacity. The aim was to identify quantify the types anthocyanin acids. total content ranged 13.7 35.5 mg cyanidin 3-glucoside equivalent/g dry matter (DM), with an average 27.0 mg/g. is 90 times higher than levels usually reported fruits vegetables. Anthocyanin consisted essentially apigeninidin...

The interest in stable natural colorants for food applications continues to grow. A red pigment extracted from the leaf sheaths of a sorghum variety (Sorghum bicolor) with high content apigeninidin is widely used as biocolorant processed foods West Africa. This study compared colour and anthocyanin composition traditional extraction methods determine options improvement use dye sector.Sorghum was commonly applied fermented heated foods. Traditional predominantly differed two aspects, namely...

The cost of fish feed is a major constraint to farming in Sub-Sahara Africa. In the aquaculture value chain, determining factor and accounts for 60-75% total production many African countries. Therefore, 284 actors from all eight agro-ecological areas Benin were interviewed 28 local ingredients collected as alternative new formulations for, predominantly, Clarias gariepinus Tilapia niloticus. Three categories feeds used, namely imported (84% farmers), locally produced complement (76%)...

Seventy-six farmers' varieties of sorghum from Benin were distinguished by amplified fragment length polymorphism (AFLP) and clustered into 45 distinct genotypes. The genotype clusters evaluated for their Fe, Zn, phytate concentrations to assess the impact genetic environmental effects on composition grains identify with high potential Fe Zn availability. concentration ranged 30 113 mg/kg an average 58 mg/kg. 11 44 25 grain 0.4 3.5% a mean 1.2%. grain-Fe grain-Zn did not show consistent...

Culinary and sensory characteristics of sorghum crops derived foods in northern Benin were investigated using rapid appraisal quantitative survey methods. Three food categories identified: pastes, porridges, beverages. In the main town, all these are encountered. other areas, is mostly consumed as either paste or The major quality attributes related to texture, color, taste. Brown red types generally used, because habits, beliefs, appearance. We distinguished more than 100 farmers' varieties...

Pigments are widely valued as colorants or bioactive agents in food, pharmaceutical, and cosmetic sectors. The increasing attention on the natural pigments can be associated with availability, dietary, low-cost, bioactivity safety. Sorghum bicolor is a common plant crop many health benefits commonly. 3-deoxyanthocyanidin derivatives predominant anthocyanidins leaf sheaths of red sorghum. In this review, phytochemical nutritional properties sorghum stability main discussed. addition,...

Abstract This study evaluated the sorghum brewing microenterprises in Benin with emphasis on beer quality, social significance of product as well income generated. Tchoukoutou , opaque beer, has important functions it fosters cooperative spirit and remains an ancestral beverage widely used for traditional ceremonies. The manufacturing process consists malting (soaking, germination sun drying), (mashing, boiling, filtration) fermentation. is sour a pH 3.2 contains relatively high but variable...

Extraction of antioxidant biocolorant pigments from leaf sheaths dye sorghum was optimized. Effects temperature and ethanol concentration the extraction solvent on concentrations 3-deoxyanthocyanidins, total phenolics anthocyanins, colour parameters extract were evaluated using response surface methodology. affected rate characteristics extract. Maximum pigment yields obtained at 50 °C an 51 mL 100 mL−1. Addition HCl (1 mL−1) to significantly improved extractability pigments. The crude...

The aim of the present study was to assess effects sorghum bioprocessing into Gowé on iron bioavailability and antioxidant properties final products. is an African sour beverage, whose process combines malting fermenting grains. durations germination fermentation phytochemicals were evaluated using a central composite design. capacity derived flour also evaluated. During process, tannin content grain decreased from 429.5 174.1 mg/100 g DM, while total phenolic increased 300.3 371.5 mg...

A major drawback to the industrial application of many biocolorants is their instability processing conditions, thereby limiting use replace artificial colorants. 3-Deoxyanthocyanidins have promising features ensure colour stability in food conditions. This study evaluated apigeninidin, main 3-deoxyanthocyanidin from sorghum leaf sheaths, conditions watery extracts and a maize porridge. Apigeninidin was not soluble at pH 5.04 ± 0.02. However, apigeninidin stable 6–10 with increased density...

(1) Background: Sorghum (Sorghum bicolor (L.) Moench) is a staple food cereal for most of the rural populations in sub-Saharan Africa. In Burkina Faso, great diversity sorghum cultivar cultivated, but its nutritional potential still needs to be assessed. This study aims characterize physicochemical and profile grains from 15 cultivars grown Faso order identify best ones selection breeding programs. (2) Methods: The physicochemical, nutritional, antioxidant-activity characterizations were...

Abstract This study focussed on the impact of process variables levels phytate and phenolic compounds, in vitro solubility iron (Fe) zinc (Zn) sorghum porridges, a major staple semi‐arid tropics. The aim was to identify practices that enhance mineral availability this type food. We studied example West African porridge ‘ dibou ’ for which processing methods involve grain cleaning, milling, sieving cooking. Regional variations occur process, particularly cleaning may be done wet or dry;...

Sorghum (Sorghum bicolor) extract is traditionally used as red biocolorant in West Africa to colour foods, among which wagashi, a soft cheese. This source of the phytoalexin apigeninidin and phenolic acids, users claim that it has preservative effects next its colouring properties. If such can be scientifically substantiated, adds valuable functional property this natural colorant, thereby increasing potential applications food industry. Hence, present study evaluated antimicrobial...

Pentadesma butyracea is a tropical plant species. Its kernels are rich in edible butter similar to shea butter. This study evaluated the quality characteristics of produced by cottage enterprises Benin, using quantitative survey approach and physicochemical sensorial analysis methods.The mostly used for food preparation, cosmetic therapeutic applications. It characterized yellow colour, hard texture, relatively sweet taste bright appearance. Consumers preferred taste, texture Instrumental...

The purpose of this study was to improve the micronutrient quality indigenous African infant flour using traditional techniques available in region. Response surface methodology used effect duration soaking, germination, and fermentation on phytate phenolic compounds (PC), pH, viscosity, vitro solubility (IVS) iron zinc sorghum flour. PC concentrations were significantly modified as a result germination their mutual interaction. These modifications accompanied by significant increase % IVS...

Abstract Farmers' varieties of sorghum from three communities in different regions northern Bénin were analysed for their food quality and agro‐morphological properties, also genetic diversity using amplified fragment length polymorphism (AFLP). differed greatly with respect to morphology agronomic traits. Most the had long (>200 cm) stems (87%), loose panicles (79%) a red or pink colour (52%). susceptible drought (54%) attacks by striga (79%), insects (99%) birds (77%). Farmers evaluated...