title: Nutritional and antioxidant dispositions of sorghum/millet-based beverages indigenous to Nigeria.
abstract: Sorghum/millet-based beverages, Obiolor and Pito, were evaluated for their nutritional and antioxidant dispositions. Analyzed Obiolor and Pito contained 96% and 97% moisture; 7.8% and 3.7% crude protein; 8.9% and 5.6% available carbohydrate; 0.39% and 0.31% crude fat; 0.3% and 0.2% crude fiber; 2.4% and 1.5% ash; and 459.3 and 164 kJ/g energy value, respectively. Obiolor and Pito (1.0 mL) scavenged 2,2-diphenyl-1-picrylhydrazyl by 87% and 81%; superoxide ion by 65% and 59%; hydrogen peroxide by 79% and 76%; and hydroxyl radical by 82% and 85%, respectively. The beverages significantly reduced ferric ion. Aflatoxin B1-mediated increase in lipid peroxidation products (conjugated dienes, lipid hydroperoxides, and malondialdehydes) and protein carbonyl in the microsomes were significantly (P < 0.05) reduced by the beverages. The data obtained from this study show that the sorghum-based beverages (Obiolor and Pito) can serve as functional foods, as evident from their antioxidant capabilities in addition to their gross energy content.
authors.affiliation: Antioxidants, Free Radicals, Functional Foods and Toxicology Research Laboratory, Department of Biological Sciences, Al-Hikmah University Ilorin, Nigeria.
authors.forename: Taofeek O
authors.initials: TO
authors.lastname: Ajiboye
authors.affiliation: Antioxidants, Free Radicals, and Toxicology Research Laboratory, Biochemistry and Nutrition Unit, Department of Chemical Sciences, Fountain University Osogbo, Nigeria.
authors.forename: Ganiyat A
authors.initials: GA
authors.lastname: Iliasu
authors.affiliation: Antioxidants, Free Radicals, and Toxicology Research Laboratory, Biochemistry and Nutrition Unit, Department of Chemical Sciences, Fountain University Osogbo, Nigeria.
authors.forename: Abdulwasiu O
authors.initials: AO
authors.lastname: Adeleye
authors.affiliation: Antioxidants, Free Radicals, and Toxicology Research Laboratory, Biochemistry and Nutrition Unit, Department of Chemical Sciences, Fountain University Osogbo, Nigeria.
authors.forename: Folakemi A
authors.initials: FA
authors.lastname: Abdussalam
authors.affiliation: Antioxidants, Free Radicals, and Toxicology Research Laboratory, Biochemistry and Nutrition Unit, Department of Chemical Sciences, Fountain University Osogbo, Nigeria.
authors.forename: Shakirat A
authors.initials: SA
authors.lastname: Akinpelu
authors.affiliation: Nutritional Biochemistry Research Laboratory, Biochemistry and Nutrition Unit, Department of Chemical Sciences, Fountain University Osogbo, Nigeria.
authors.forename: Simiat M
authors.initials: SM
authors.lastname: Ogunbode
authors.affiliation: Industrial Microbiology Research Laboratory, Department of Biological Sciences, Fountain University Osogbo, Nigeria.
authors.forename: Simiat O
authors.initials: SO
authors.lastname: Jimoh
authors.affiliation: Nutritional Biochemistry Research Laboratory, Department of Biochemistry, University of Ilorin Ilorin, Nigeria.
authors.forename: Oyelola B
authors.initials: OB
authors.lastname: Oloyede
keywords: Lipid peroxidation; Obiolor; Pito; protein carbonyl; reactive oxygen species