ArticleJournal of food science2025
Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno-Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange-Fleshed Sweet Potato.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flour.Foods (Basel, Switzerland) · 2026Article
- Three-Dimensional (3D)-Printed Snacks from Indigenous Composite Inks Improve Metabolic Dysfunctions Associated with High-Fat-Diet-Induced Obesity in Wistar Rats.Foods (Basel, Switzerland) · 2025Article
- Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno-Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange-Fleshed Sweet Potato.Journal of food science · 2025Article
- Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The study investigated the effect of varying blending ratios of bioprocessed flours on phenolic composition, functional groups, in vitro inhibition of starch and lipid hydrolyzing enzymes, antioxidant capacity, and techno-functional properties. Raw, fermented, and germinated flours were obtained from whole-grain cowpeas, sorghum, and orange-fleshed sweet potatoes. The bioprocessed flours were blended by substituting 50% of germinated cowpea flour (GCF) with fermented sorghum (FSF) and sweet potato (FSP) flours at 10%, 20%, 25%, 30%, and 40% (w/w). An equal percentage of the bioprocessed flours (33.3% GCF:33.3% FSF:33.3% FSP, w/w) was also evaluated. Blends containing increasing levels of fermented sweet potato (10%-40%) exhibited elevated total flavonoid content (2.39-4.12 mg QE/g), total phenolic content (31-42.8 mg GAE/g), and targeted phenolic acids, including caffeic (1110-2380 µg/g), gallic (188-1820 µg/g), and vanillic (617-3480 µg/g). The 40% FSP blend showed shifted and stronger absorption peaks indicative of structural changes, with corresponding transmittance values of 47% at 1050 cm
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.