Identification and Quantification of Phenolic Compounds and Bioactive Properties of Sorghum-cowpea-based Food Subjected to an In vitro Digestion Model
Oluyemisi E. Adelakun & Gyebi Duodu · European Journal of Nutrition & Food Safety · 2017
This work identified and quantified some phenolics compound in sorghum-cowpea porridge after subjection to in vitro digestion. Flours, porridge and digested porridge were analysed for total phenolics, total flavonoids, ABTS-radical scavenging capacity and specific phenolic acids...
Open access
Research Article
10.9734/EJNFS/2017/20310