Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours<b> </b>

This study assessed the effects of sprouting and fermentation on total phenolic content, flavonoid content antioxidant property pearl millet (Pennisetum glaucum) sorghum (Sorghum bicolor). Pearl were subjected to treatment for 0 h, 24 48 72 h 96 h. After each treatments, samples oven-dried at 60 oC milled into fine flour 0.05 mm in size. The capacities quantified using standard methods. results revealed that significantly (p&amp;lt;0.05) increased phenolic, sorghum. However, time reduced millet. A similar trend increment was observed where there a significant increase flavonoid, reducing power with an time. Therefore, this two bioprocesses (sprouting fermentation) exhibited TPC