Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility

Nutrient retention and fate of iron‐binding phenolic compounds during the injera processing of tannin‐free and high‐tannin sorghum

“…Given that the injera processing steps are also likely to lead to higher losses in phytic acid, further investigations in this regard are also needed. The present finding is important in the light of recent findings showing that removing phytate alone in the presence of polyphenols had little effect in improving iron bioavailability …”

“…The present finding is important in the light of recent findings showing that removing phytate alone in the presence of polyphenols had little effect in improving iron bioavailability. 37 were relatively minimal. Sourdough fermentation of decorticated, milled, sorghum flours (traditional and extended decortication levels) resulted in further reductions in IBP and tannins.…”

Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

“…Different strategies have been employed in order to increase bioavailable iron in cereal products, including supplementation, food fortification, biofortification (via plant agronomy, breeding or genetic engineering) and changing dietary habits through consumer education (Abbaspour et al, 2014, Zimmermann and Hurrell, 2007). Additionally, in order to counteract the negative effect of phytate, the use of exogenous phytase enzymes and different bread making processes have been explored (Baye et al, 2015, Brune et al, 1992, Lopez et al, 2001, Sanz-Penella et al, 2009). In particular, the use of lactic acid bacteria in sourdough bread production has shown a significant degradation of IP6 (Arendt et al, 2007, Haros et al, 2007, Palacios et al, 2008, Sanz-Penella et al, 2009), suggesting that modifications in the processes of fermentation and baking (i.e.…”

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

“…To test this hypothesis, Baye and coworkers(163) used exogenous phytase to degrade PA, polyphenol oxidase to degrade PC, and xylanase and cellulase to degrade dietary fibers in injera made from different flour blends. Their findings indicated that iron solubility was higher in the flour blend where a combination of all the enzymes were used.…”