Layla K. Mohamed
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Layla K. Mohamed has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Abu ElGasim Ahmed Yagoub
Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh 11451, Saudi Arabia
1 shared publication - Amro B. Hassan
Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
1 shared publication - Haya Fahad Alhuthayli
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
1 shared publication - Isam Ali Mohamed Ahmed
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University , Riyadh
1 shared publication - Magdi A. Osman
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
1 shared publication - Mashair A. Sulieman
Food Science and Technology Department, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Sudan
1 shared publication
Latest Publications
- Open Access
- 30 January 2022
- Published by MDPI AG in Fermentation
- Vol. 8 (2) , 60
Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida
This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly (p < 0.05) increased the total phenolic content and antioxidant activity of the raw flour, while it caused a significant reduction in total flavonoid content and tannin content. Traditional asida (fermented food) prepared from irradiated sorghum flour caused a significant reduction in TPC, TFC, and tannin content in both sorghum cultivars, while the antioxidant activities (DPPH, reducing power, and H2O2 scavenging) were significantly increased in both the Tabat (85.0%, 3.8 mg AAE/g, and 84.6%, respectively) and the Wad Ahmed (89.6%, 3.9 mg AAE/g, and 83.1%, respectively) sorghum cultivar grains, particularly in those processed from 2.0 kGy-irradiated flour. A positive high correlation was observed between gamma radiation (2.0 kGy) and the antioxidant activity of asida prepared from both cultivars. In conclusion, traditional fermented asida obtained from irradiated flour showed high antioxidant activity in both sorghum cultivars.
- 30 January 2022
- Published by MDPI AG in Fermentation
- Vol. 8 (2) , 60
Open AccessChanges in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida
This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both cultivars, the irradiation process significantly (p < 0.05) increased the total phenolic content and antioxidant activity of the raw flour, while it caused a significant reduction in total flavonoid content and tannin content. Traditional asida (fermented food) prepared from irradiated sorghum flour caused a significant reduction in TPC, TFC, and tannin content in both sorghum cultivars, while the antioxidant activities (DPPH, reducing power, and H2O2 scavenging) were significantly increased in both the Tabat (85.0%, 3.8 mg AAE/g, and 84.6%, respectively) and the Wad Ahmed (89.6%, 3.9 mg AAE/g, and 83.1%, respectively) sorghum cultivar grains, particularly in those processed from 2.0 kGy-irradiated flour. A positive high correlation was observed between gamma radiation (2.0 kGy) and the antioxidant activity of asida prepared from both cultivars. In conclusion, traditional fermented asida obtained from irradiated flour showed high antioxidant activity in both sorghum cultivars.