Antioxidant properties, antioxidant minerals and vitamins composition of sorghum-carrot agidi enriched with Terminalia catappia L seed flour

Agidi is a thick gel-like fermented food made from cereal pastes; it serves as a major complementary food for infants in many parts of West Africa. The aim of this work was to investigate the nutritional and antioxidant properties of sorghum-carrot agidi enriched with Terminalia catappia seed flours. The composition of minerals (Cu, Zn, Fe, Mn) and Vitamins (A, B1, B2, B12, D and E) in the sorghum based agidi samples were analyzed using standard protocol. The antioxidant properties of the agidi samples were determined by Ferric Reducing Properties (FRAP), Free Radical Scavenging Ability (DPPH), Hydroxyl Radical Scavenging Ability (OH) and Fe2+ chelating (Fe2+). The results showed that iron content of the agidi samples ranged from 0.754±0.066 to 1.363±0.069ppm while the Zinc content of the samples were between 0.756±0.030 to 1.96±0.015 ppm. The Vitamin A content of the Agidi samples was between 21.77 – 41.78 mcg RAE while that of Vitamins B1and B2 were 0.0773 – 1.39μg/g. The enriched Agidi sample J5 had the highest values of Vitamins D and E, 1.20 and 1.35μg/g respectively. The antioxidant properties determined showed FRAP values ranged from 3.265±0.026 μg/g to 26.460±0.026 μg/g, DPPH values were between 78.976±0.168 to 87.976±0.168% and sample J4 had the highest Fe2+ chelation values 29.545±0.267%. The vitamins and minerals composition of the sorghum agidi samples were enhanced significantly (P<0.05) by enrichment with carrot and tropical almond seed flours and this was reciprocated in theirantioxidant potencies.