Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum

Kruger, Johanita; Oelofse, André; Taylor, John R.N.

doi:10.3109/09637486.2014.886182

Cited by 20 publications

(11 citation statements)

References 39 publications

(31 reference statements)

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“…Due to soaking, activity of phytase increased, which reduced the phytate component present in the grains. As a result of soaking and fermentation, phytochemicals are reduced due to leaching of water-soluble vitamins and minerals in grains and legumes (Ogbonna et al 2012;Kruger et al 2014). However, soaking commonly reduces the content of anti-nutrient phytochemicals like phytate, tannins, etc.…”

Section: Soakingmentioning

confidence: 99%

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya¹,

Aluko²,

Dhewa³

2020

Food Prod Process and Nutr

571

346

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Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.

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Section: Soakingmentioning

confidence: 99%

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya¹,

Aluko²,

Dhewa³

2020

Food Prod Process and Nutr

571

346

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“…The phytase activity of whole wheat flour has been measured to be about 30 times higher than in whole sorghum flour (Egli et al, 2002). Soaking of nontannin sorghum flour for 1 h at around pH 6.0 resulted in about 25% reduction of the phytate content as a result of phytate degradation and phytate solubilized in the soaking water (Kruger et al, 2014). Also, Fretzdorff and Brümmer (1992) obtained optimal phytate degradation in whole wheat flour bread with a pH between 4.3 and 4.6 and a fermentation temperature of 30 o C. These results support our findings of phytate:iron molar ratio less than 1 after increasing the incubation temperature to 37 o C and pH adjusted to 4.3.…”

Section: Optimization Of Intrinsic Sorghum Phytasementioning

confidence: 96%

“…Traditional soaking processes of whole cereal grains and cereal flours usually includes a subsequent removal of the soaking water by decanting thereby resulting in losses of soluble phytate and minerals . Up to 39% of the phytate was solubilized after 1 h soaking of milled whole grain white sorghum and 57% in maize flour (Kruger et al, 2014). The pH of the soaking water was in the range of 6.2 to 6.7 so any degradation of the phytate content due to the activity of intrinsic phytase is not likely.…”

Section: Optimization Of Intrinsic Sorghum Phytasementioning

confidence: 99%

Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase

Vilanculos¹,

Svanberg²

2021

Afr. J. Food Sci.

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The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio <1 to achieve an enhanced iron absorption in humans. Means to activate the phytase included dough preparation at different pH values and temperature as well as pre-soaking of the sorghum flour before baking. The phytic acid and mineral content was measured by highperformance ion chromatography. In the composite bread without pH adjustment of the dough, the phytate content was 1.58 µmol/g. After adjustment of the dough pH to 4.3, the phytate content in the composite bread decreased to 0.86 µmol/g. Soaking of the sorghum flour at 22°C for 3 h at pH 4.3 before baking, further decreased the phytate content to 0.58 µmol/g. Increasing the soaking temperature to 37°C and addition of 10% wheat flour resulted in a phytate content of 0.14 µmol/g in the composite bread, that is a reduction by 97% of the initial phytate content. The phytate:iron molar ratio was then 0.70 and the phytate:zinc molar ratio was 1.1 that is expected to have a positive effect on the absorption of both minerals in humans.

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“…Pucuk tanaman dan daun mempunyai kandungan mineral lebih tinggi dibanding di batang [59]. Stress pada tanaman berpengaruh terhadap kandungan mineral Na dan K pada akar, batang dan daun [60], namun perendaman tidak disarankan untuk meningkatkan ketersediaan mineral pada sorgum dan jagung [61].…”

Section: Kandungan Mineral Sorgum Dalam Berbagai Teknik Pengolahanunclassified

Pemanfaatan tanaman sorgum sebagai pakan ternak ruminansia di lahan kering

Harmini

2021

Livest. Anim. Res.

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Objective: The objective of this study is to review the use of sorghum as a feed source for ruminants that it can developed on dry land.Results: Sorghum is a cereals that can grow on dry land. Sorghum is source of food, biofuel and animal feed. Sorghum plants have high nutritional value and can replace other feed sources, because they have a high chemical composition, vitamins, minerals, and energy content. Sorghum contains crude protein, fat and ash 9.9; 2.7 and 11.45% respectively. In fresh conditions, sorghum leaves and stems cannot last long, therefore it can be stored in silage to extend their shelf life so that they can be used in the dry season.Feeding leaves, straw, byproducts with sorghum have been positively influenced such as increased antilmytic effect in sheep, feed consumption, digestibility in livestock, rumen fermentation, VFA, pH-rumen, digestibility and feed efficiency of the feed of the animal also meat and milk production of goats.Conclusions: Sorghum is potentially produced as a feed source for ruminants due to good nutritional content and can be developed in dry land.

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Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum

Abstract: Soaking of cereal grains has been suggested as a method to reduce their phytate content and hence increase their mineral availability. Whole and milled wholegrain,

Cited by 20 publications

References 39 publications

Plant food anti-nutritional factors and their reduction strategies: an overview

Plant food anti-nutritional factors and their reduction strategies: an overview

Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase

Pemanfaatan tanaman sorgum sebagai pakan ternak ruminansia di lahan kering

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