Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

Marama bean, an underutilised legume in southern Africa, is a good source of protein, fat and phenolic compounds, the latter known to have potential health benefits. Marama flours, sorghum meal, marama–sorghum composite flours and porridges were analysed for proximate composition, amino acid composition, energy value, fatty acid composition, total phenolic content and antioxidant activity. Compositing sorghum meal (70%) with marama flours (30%) significantly increased the protein and fat contents in flours and porridges. Energy values of marama–sorghum composite porridges were 11–24% higher than sorghum porridge. Lysine content was 3–4 times higher in marama–sorghum porridges than in sorghum porridge. There was an increase in oleic acid as sorghum meal was composited with marama flour. There was a positive correlation between the total phenolic content and antioxidant activity in all samples. Use of marama flour in sorghum composite flours and porridges improved the nutritional quality and antioxidant activity.

► Marama bean is a good source of protein, fat and phenolic compounds. ► Marama–sorghum porridges have improved nutritional content and energy values. ► Marama–sorghum flours have improved total phenolics and antioxidant activity.