title: Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge.
abstract: The aim of this study was to evaluate the soluble and bound phenolic content of finger millet and the impact of process induced changes on phenolic profiles of their sour porridge. Finger millet porridge and intermediate products were collected from four groups of households in the Hwedza communal area, Zimbabwe, after which soluble and bound phenolic compounds (PC) including condensed tannins (CT) were quantified. Bound PC and CT contributed 95% of the total PC and CT. The CT were only detected in the red varieties. Major individual PC identified were catechin occurring in the soluble fraction only, while ferulic, sinapic, and salicylic acid were mainly present in the bound fraction. Fermentation and cooking caused a more than 2-fold increase in soluble PC, CT, and individual PC. Improved traditional processing techniques optimized for improved bioavailability and health benefits of phenolics are highly relevant for the low income populations.
authors.affiliation: Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.|Department of Biochemistry, Faculty of Science, University of Zimbabwe , P.O. Box MP 167, Mount Pleasant, Harare, Zimbabwe.|Department of Biochemistry and Microbiology, Faculty of Science, Ghent University , Ledeganckstraat 35, 9000 Gent, Belgium.
authors.forename: Molly
authors.initials: M
authors.lastname: Gabaza
authors.affiliation: Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
authors.forename: Habtu
authors.initials: H
authors.lastname: Shumoy
authors.affiliation: Department of Biochemistry, Faculty of Science, University of Zimbabwe , P.O. Box MP 167, Mount Pleasant, Harare, Zimbabwe.
authors.forename: Maud
authors.initials: M
authors.lastname: Muchuweti
authors.affiliation: Department of Biochemistry and Microbiology, Faculty of Science, Ghent University , Ledeganckstraat 35, 9000 Gent, Belgium.
authors.forename: Peter
authors.initials: P
authors.lastname: Vandamme
authors.affiliation: Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
authors.forename: Katleen
authors.initials: K
authors.lastname: Raes
mesh_terms: D003296:Cooking; D031748:Eleusine / Q000737:chemistry*; D005285:Fermentation; D005504:Food Analysis; D010636:Phenols / Q000032:analysis*; D012995:Solubility; D013634:Tannins / Q000032:analysis; D015030:Zimbabwe
chemical_list: D010636:Phenols; D013634:Tannins
keywords: condensed tannins; cooking; fermentation; finger millet; phenolic compounds