Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut.

Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum-based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum-based beverage product with improved nutritional quality. Sorghum-BGN Mahewu blends showed a rapid reduction in pH and significantly (P < 0.05) lower final pH (4.

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution.

Steeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type III sorghum caused a 60-80% reduction in α-amylase inhibition compared to a 20% reduction by water steeping.