Indigenous Sudanese sorghum-based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage from two sorghum landraces.

is a Sudanese traditional nonalcoholic beverage that is made from sorghum flour. This work determined the secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage from two local sorghum landraces Abjaro and Hegarii. The changes on the total phenolic content (TPC), total flavonoid content (TFC), carotene content, tannins, and antioxidant activity (DPPH, reducing power, and FRAP) were estimated during the preparation of the flasks.