Investigation on Antioxidant and Antinutritional Properties of Sorghum Stem Sheath-ginger Extract Based Non-alcoholic Beverage

摘要

The anti-oxidant and anti-nutrients of laboratory produced non alcoholic beverage (obtained from aqeous extract of dried stem sheath of Sorghum bicolor with ginger extract was investigated. The samples were subjected first to pasteurization at 75~(o)C for 15mins. The selected samples of non-alcoholic beverages were analysed for vitamin C, total phenol, Fe chelation, DPPH (1, 1-diphenyl -2-picryl hydrazyl, carotenoids, tannin, oxalate, phytate and cyanide. The beverage samples were found to contain substantial amount of total phenols ranging from 0.600-0.785%, vitamin C was present in adequate amounts (415.40-387.40) mg/100ml according to RDA requirements, Fe chelation ranged from 3.105-3.70%, DPPH) free radical ranged from 0.180-1.505%, while carotenoids content of the beverage samples ranged from 5.68-4.57mg/100ml. A decrease was recorded with total phenols, antioxidant activities which increase significantly at (p<0.5) with increasing concentration of the spices revealing the potentials of the spices, in enhancing the health promoting capacity of the beverage from the sorghum stem sheath. Moderate values were found for tannin (0.025-1.190) mg/100ml, oxalate (0.221-0.282) mg/100ml, phytate (1.035-1.050) mg/100ml and hydrogen cyanide (0.710-0.800) mg/100ml. The recorded anti-nutritional factors in all the beverage samples were within the safe levels.