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Volume 8
Journal of Nutrition & Food Sciences
ISSN: 2155-9600
Nutri-Food Chemistry
&
Euro Obesity 2018
September 13-15, 2018
JOINT EVENT
September 13-15, 2018 | London, UK
14
th
Euro
Obesity and Endocrinology Congress
&
17
th
World Congress on
Nutrition and Food Chemistry
J Nutr Food Sci 2018, Volume 8
DOI: 10.4172/2155-9600-C7-072
Free sugars and non-starch polysaccharides–phenolic acid complexes from bran, spent grain and
sorghum seeds
Benoît B Koubala
The University of Maroua, Cameroon
T
he processing of sorghum seeds to flour used in a wide variety of foods and in traditional African beers known as “Bil-Bil”,
leads to Sorghum Bran (SB) and sorghum spent grain (SSG), respectively. Part of these by-products (SB and SSG) is used
for animal feed and the rest which is underexploited is thrown as waste in the environment. However, SB and SSG can be value-
added sources of dietary fiber (DF). The aim of this study is to characterize free sugars and non-starch polysaccharide-phenolic
acid complexes isolated from bran, spent grain and sorghum seeds. Free sugars and non-starch polysaccharide–phenolic acid
complexes were isolated from bran, spent grain and sorghum seeds. To perform this, GLC and HPLC methods were used.
Total and reducing sugar contents in free sugars were highest in spent grain: 12.56 and 10.47% respectively. The major and
minor soluble sugars identified in the samples were significantly different according to the material used. Hemicelluloses B
had highest yield while the calcium hydroxide extractable polysaccharides (CHEP) were almost completely soluble. The major
sugars identified in the non-starch polysaccharides (NSP) fractions were arabinose, xylose, galactose and glucose. The pentose
to hexose ratio was highest in CHEP fractions, the one of spent grain being fourteen-fold than that of bran. Ferulic, coumaric
and p-hydroxybenzoic acids were present in all the NSP and absent in the alkaline-insoluble residues. Ferulic acid was the
major bound phenolic acid present. Ferulic, coumaric and vanillic acids were identified as the major phenolic acids in CHEP
fractions. NSP from sorghum by-products especially CHEP could exhibit high functional properties when added to foods.
bkoubala@yahoo.fr