Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour

Elkhalil, Elhadi A. I.; Tinay, Abdullahi H. El; Mohamed, Babiker Elwasila; Elsheikh, Elsiddig A.E.

doi:10.1016/s0308-8146(00)00195-3

Cited by 67 publications

(38 citation statements)

References 9 publications

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“…Two common inhibitors of Fe absorption are tannins and phytate. These components form complexes with Fe within the intestinal lumen, reducing Fe bioavailability (Elkhalil et al 2001). Some antinutritional factors chelate dietary mineral in the gastrointestinal tract reducing their bioaccessibility and bioavailability.…”

Section: Resultsmentioning

confidence: 99%

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

Luo

Xie

2013

J Food Sci Technol

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The changes in phytate, phytase activity and in vitro availability of iron and zinc during soaking and sprouting of green and white faba bean (Vicia faba L.) were investigated. Faba bean were soaked for 24 h and germinated for 72 h after soaking for 24 h to reduce phytate content and increase iron and zinc in vitro availability. The results revealed that iron and zinc content was significantly reduced from 28.2 to 39.8 % and 12.5 to 27.6 % for soaking treatment and 38.2 to 38.9 % and 24.5 to 29.2 % for sprouting treatment, respectively. Phytate content was significantly reduced from 26.9 to 32.5 % for soaking treatment and 28.0 to 34.9 % for sprouting treatment, respectively. The results proved that the main distinct point is the change of phytase activity as well as specific activity during different treatment which showed no significant differences between the green and white faba bean. The in vitro availability of iron and zinc were significantly improved as a result of soaking and sprouting treatments.

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Section: Resultsmentioning

confidence: 99%

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

Luo

Xie

2013

J Food Sci Technol

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“…Therefore, before analyzing the individual and total phenols, the plant material was extracted with methanol. Park and Chin [40] recently observed that methanol extracted garlic had a greater TPC, DPPH radical scavenging activity, and reducing power than water extracted. Strail et al [41] used an aqueous methanol (1:1, v/v) to extract polyphenols from various plants, including Allium species.…”

Section: Resultsmentioning

confidence: 99%

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nambiar

Sareen

Daniel³

et al. 2012

FFHD

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Background: Pearl millet (Pennisetum glaucum), considered a poor man's cereal, may be a repository of dietary antioxidants, especially flavonoids and phenolic acids, which provide bioactive mechanisms to reduce free radical induced oxidative stress and probably play a role in the prevention of ageing and various diseases associated with oxidative stress, such as cancer, cardiovascular, and neurodegenerative diseases.

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“…The residue was weighed. A similar method was used to measure fat absorption capacity (FAC), although a 0.5 g sample was used in this case (Lin et al 1974 Protein digestibility was estimated using method given by Elkhalil et al (2001). One gram of flour sample was taken in a conical flask.…”

Section: Functional Properties Of Blendsmentioning

confidence: 99%

Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean

2014

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Texturized defatted meals from sunflower, soybean and flaxseed prepared using extrusion technology were incorporated in noodles to improve the protein content of noodles. Noodles were also evaluated for chemical composition, cooking quality, color, functional, textural and sensory properties. Sensory, color and cooking characteristics of noodles were negatively affected with increasing level as texturized flour compared with the control. Noodles with 10 % texturized sunflower and flaxseed flour received the highest sensory scores. Overall acceptability scores were maximum for control and noodles with 10 % texturized defatted meal of sunflower and flaxseed. Further incorporation of 20 % texturized defatted flour from soybean in noodle making gave satisfactory results in terms of overall acceptability. It was concluded that texturized defatted meal serve as good substitute to wheat flour with increased protein content in noodles production and utilization.

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Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour

Cited by 67 publications

References 9 publications

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean

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