August 11, 2025Deleted Journal

Effect of natural hydrocolloids addition on the physicochemical, antioxidant, and digestive-enzyme-inhibitory properties of Sorghum bicolor flour

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Blending Sorghum bicolor flour with Brachystegia eurycoma improved antioxidant activity significantly, indicating better health benefits.
The highest antioxidant and digestive-enzyme-inhibitory properties were found in the Brachystegia eurycoma blend, outperforming modified hydrocolloids.
Different proportions of natural hydrocolloids resulted in varying physicochemical properties, impacting the flour's usability.
Incorporating these natural hydrocolloids may offer a cost-effective method for optimizing gluten-free flour, maintaining health benefits.

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Assessment of natural and modified hydrocolloids shows improved antioxidant and enzyme-inhibitory properties in gluten-free flour blends.

Irondi et al. (2025) studied this question.

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