ArticleFrontiers in nutrition2025
Okara-enriched fermented sorghum instant porridge: effects on mineral bioaccessibility and structural properties.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Effect of Okara Inclusion on Starch Digestibility and Phenolic-Related Health-Promoting Properties of Sorghum-Based Instant Porridges.Foods (Basel, Switzerland) · 2025Article
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2 authors.
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Abstract
This study investigated the impact of okara inclusion and fermentation on bioaccessible minerals and structural properties of sorghum-based instant porridges. Fermented and unfermented porridges were formulated using sorghum, okara, and their blends (70:30 and 50:50). Mineral composition and bioaccessibility, as well as structural characterization, including scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR), were analyzed. Okara inclusion elevated Fe and Zn contents, while fermentation improved their bioaccessibility. Blends with okara were richer in iron than their 100% sorghum counterparts by approximately 6-9% and 15-47% for fermented and unfermented porridge samples, respectively. Bioaccessible Fe increased by up to 194%, and Zn reached 32% compared to sorghum-only porridges. SEM revealed gelatinization and enzymatic breakdown, while XRD and FTIR confirmed altered starch crystallinity and molecular interactions. Specifically the FTIR spectra showed that the amide I and amide II bands, approximately 1,642 cm
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