Enhancing the antidiabetic and antioxidant potential of yellow sorghum via lactic acid bacteria fermentation

Abstract

Sorghum is a climate-resilient and nutritionally rich cereal with potential for enhancing food security, particularly in regions facing agro-climatic challenges. This study evaluated the effects of fermenting yellow sorghum flour with Lactobacillus reuteri on its nutritional, functional, and sensory properties. Sorghum grains were fermented with L. reuteri (10⁸ CFU/mL) at 37 °C for 24 h. Samples were analyzed for proximate composition, antioxidant activity (DPPH, ABTS), total phenolic content, in vitro α-amylase inhibition, starch digestibility, tannin content, physicochemical and functional properties. A ready-to-cook dosa premix was formulated using fermented flour, and its sensory acceptability was assessed. Fermentation significantly enhanced protein content (9.48 ± 0.11 to 10.51 ± 0.17 %), phenolic content (190.01 ± 1.77 to 315.09 ± 2.16 mg GAE/100 g), DPPH and ABTS activity (32.04 ± 0.91 to 37.94 ± 1.18 and 38.83 ± 0.99 to 58.03 ± 1.70 mg GAE/100 g), α-amylase inhibition (30.68 ± 1.05 to 88.51 ± 1.06 %), and resistant starch (13.66 ± 1.05 to 19.35 ± 2.20 %), while reducing carbohydrate (71.53 ± 0.08 to 69.52 ± 0.14 %), tannin (328.48 ± 1.79 to 232.96 ± 4.41 mg TAE/100 g), and slowly digestible starch (46.30 ± 0.77 to 40.31 ± 2.04 %). Improvements in bulk density and color were also observed. Dosa prepared from the fermented mix showed superior sensory scores compared to the unfermented sample. Thus, the fermentation with L. reuteri improves the nutritional profile, antioxidant potential, and functionality of yellow sorghum while enhancing sensory acceptability. Future studies should explore compound-specific phenolic profiling, additional enzymatic assays, and in vivo validation to further substantiate its antidiabetic and health-promoting potential.