Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity

Addition of roasted coffee powder (CP) in whole grain sorghum flours of two genotypes were extruded in two water content conditions and the variations of total phenolic compounds (TP), phenolic acids and antioxidant capacity (AC) were investigated as well as the functional properties. Increasing CP and moisture lead to a reduction of expansion, paste viscosity and water and solubility indexes. TP was reduced in sorghum depending on the genotype (10 and 40%) after extrusion whereas in mixtures with CP, TP increased. The extrusion promoted a decrease of AC, but mixtures with CP still had higher AC than those with only sorghum. The present study indicates that it is possible to produce sorghum extrudates and CP with good antioxidant properties and phenolic compounds.