ANTIOXIDANT PROPERTIES OF FERMENTED BLACK TURTLE BEANS AND PEARL MILLET FLOURS

Abstract

The impact of short-term fermentation on the phytochemical and antioxidant properties of black turtle beans and pearl millets flours were investigated. Black turtle beans and pearl millet grains were fermented at different periods (24, 48 and 72 h) and processed into flour. In a time-dependent manner, fermentation increased (p ≤ 0.05) total phenolic content, total flavonoid content and antioxidant properties (ABTS, DPPH and FRAP). The 72-h fermented grains contained higher content of phytochemicals and antioxidant properties; thus, short-term fermentation could serve as a natural means to improve the health properties of black turtle beans and pearl millets flour as a novel flour in food product development.