Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours

Cereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits. Our aim was to determine the total polyphenol (TPC) and total flavonoid content (TFC) of sorghum and millet flours, influenced with different levels of nitrogen. The TPC of flours varied between 38.45 and 375.80 mg GAE/100g of the selected cereal flours. The TFC ranged from 106.26 to 117.93 mg CE/100g in sorghum and millet flours.