Characterization of Bioactive Compounds in Cereal-Based Porridge Enriched with Cirina forda

Background and Objective: Cereal gruel is a staple food mostly found among low-income earners in underdeveloped and developing countries. Fortifying this food may help solve the problem of malnutrition among consumers. This study was carried out to examine the antioxidant and phytochemical properties of porridge from yellow maize and malted sorghum enriched with Cirina forda. Materials and Methods: Maize and sorghum grains, and Cirina forda were sorted, washed, fermented for 72 hrs, processed into slurry, and ultimately converted into flour, respectively. The obtained flours were blended in ratios: 50:30:20; 60:30:20; 50:20:30; and 100:0:0 for fermented maize: Malted sorghum: Cirina forda flour, respectively. The resultant flour mixtures were processed into porridge (enriched). The porridge was evaluated for bioactive compounds. Results: The highest antioxidant activities (DPPH: 217.03 μmol TEAC/100 g, FRAP: 43.3 mmol Fe² /100 g, TBARS: 35.56%) were observed in sample 50FYM+20MS+30CF, while the control showed the lowest values (DPPH: 146.10 μmol TEAC/100 g, FRAP: 20.18 mmol Fe² /100 g, TBARS: 13.25%). Oxalate and tannin contents were lowest in 50FYM+20MS+30CF; however, oxalate peaked in the control, and tannin in 60FYM+20MS+20CF. The highest phytate content (2.32 mg/100 g) occurred in 60FYM+20MS+20CF, with the control showing the lowest (2.20 mg/100 g). Total phenolics were highest in 60FYM+20MS+20CF (318.28 mg GAE/100 g) and lowest in 50FYM+30MS+20CF. Total flavonoids peaked in 50FYM+20MS+30CF (189.31 mg RE/100 g) and were lowest in 60FYM+20MS+20CF (90.10 mg RE/100 g). Conclusion: The combination of maize, sorghum, and Cirina forda in the porridge significantly (p<0.05) enhanced its antioxidant properties, as indicated by the higher DPPH and FRAP values compared to the control (100% maize porridge). This suggests why the porridge may have stronger antioxidant activity, which is beneficial to human health. The phytochemical property also provided valuable insights into the phytochemical composition of the cereal-based porridge formulations, shedding light on their potential health implications.