Chemical Composition and Antioxidant Profile of Sorghum (Sorghumbicolor (L.) Moench) and Pearl Millet (Pennisetumglaucum (L.) R.Br.) Grains Cultivated in the Far-North Region of Cameroon

Abstract

Sorghum and pearl millet are grain crops that can grow in semi-arid climates, with nutritional and bioactive properties superior to those of major cereals such as rice, wheat, and maize. However, these properties vary a lot, depending on the genetic factors, growing conditions, and place of cultivation. Four sorghum and two pearl millet grains cultivars grown in the Far-North region of Cameroon were screened for their chemical composition and antioxidant profile. The proximate and mineral analyses were performed using AOAC standard methods. The antioxidant profile was assayed spectrophotometrically and details on the phenolic compounds were investigated using HPLC. The pearl millet cultivars, especially mouri, showed higher contents of proteins, lipids, ash, calcium, copper, iron, and zinc. The red sorghum specifically exhibited the greatest amounts of total polyphenols (82.22 mg GAE/g DE), total flavonoids (23.82 mg CE/g DE), and total 3-deoxyanthocyanidin (9.06 mg/g DE). The most abundant phenolic compound was gallic acid, while the most frequent were chlorogenic and ferulic acids. The maximum antioxidant activity against DPPH was observed in yellow-pale sorghum (87.71%), followed by red sorghum (81.15%). Among the studied varieties of cereals, mouri pearl millet and red sorghum were the best sources of nutrients and bioactive compounds, respectively. Their consumption should be encouraged to tackle nutrient deficiencies and non-communicable diseases within local populations.

The stability of total phenolic and antioxidant activity during processing and cooking of sorghum-moringa substituted tapioca noodle

“…Previous studies recorded the antioxidant activity of sorghum and moringa leaf flour. Yellow sorghum exerted 86.43% antioxidant activity against 0.1 M DPPH radicals [25], while moringa leaf flour 28.2% against 0.1 47 mM DPPH radicals [26].…”

Phenolic Compounds from New Natural Sources—Plant Genotype and Ontogenetic Variation

“…The highest antioxidant activity against DPPH was determined in yellow-pale sorghum (87.71%), followed by red sorghum (81.15%). The above study [ 38 ] found higher amounts of PCs in sorghum than in pearl millet. Polyphenols are the main bioactive compounds of sorghum and are present in all varieties of this cereal crop.…”

“…Red sorghum grains showed high phenolic and antioxidant activities in vitro. Similarly, Mawouma et al [ 38 ], comparing different varieties of sorghum and millet, found that red sorghum contained the highest amounts of total polyphenols (82.22 mg GAE∙g −1 DM), total flavonoids (23.82 mg QE∙g −1 DM) and total 3-deoxyanthocyanidin (9.06 mg∙g −1 DM). The highest antioxidant activity against DPPH was determined in yellow-pale sorghum (87.71%), followed by red sorghum (81.15%).…”

“…The nutritional value of cereal grains is, therefore, in some contradiction with the antioxidant value associated with polyphenol levels. Mawouma et al [ 38 ] showed that white sorghum has the lowest levels of copper, iron and zinc and low levels of polyphenols. On the other hand, red sorghum is the richest in polyphenols, flavonoids and 3-deoxyanthocyanidin, and was found to have the lowest phytate content.…”

Food-to-Food Fortification of a Traditional Pearl Millet Gruel with a Natural Source of β-Carotene (Sweet Potato) Improves the Bioaccessibility of Iron and Zinc

“…Te commonly used fortifcants are fruits, vegetables, and even tubers [21][22]. It is therefore possible to use a fortifer containing an activator of the bioaccessibility of iron and zinc, in food products rich in these trace elements, such as pearl millet [23]. β-carotene is an activator of the bioaccessibility of iron and zinc [24] with the advantage of being efcient at high pH and in the presence of signifcant amounts of antinutritional factors [25,26].…”