Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron

Towo, Elifatio; Matuschek, Erika; Svanberg, Ulf

doi:10.1016/j.foodchem.2004.11.027

Cited by 127 publications

(115 citation statements)

References 45 publications

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“…The reduction in phytate caused by soaking may be due to water solubilization of some phytic acid salts. Also, phytate content in the sorghum flour was significantly (P<0.05) reduced in all processed samples, eg soaking, boiling and fermentation (Towo et al 2006). In addition, germination activates endogenous grain phytase which can degrade phytate (Kayode et al 2007).…”

Section: Resultsmentioning

confidence: 90%

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: 90%

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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“…(23) In general, sorghum processing decreases antioxidant activity mainly as a result of reducing levels of measurable phenolic compounds. (90)(91)(92) This may be as a result of thermal degradation or lowered extractability during the analytical procedures used for their measurement. (91) However, some processes including steeping, germination, fermentation (93) and roasting of steamed grain (94) have been reported to increase the level of polyphenolics.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Stefoska‐Needham

Beck

Johnson

et al. 2015

Food Reviews International

146

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“…The absence of dehulling, sieving and soaking have resulted in high amounts of phytic acid in some sorghum-based local dishes [28]. The bioavailability of Fe and Zn in cereals is affected by the presence of phytic acid and polyphenols in the grains [34][35][36]. The hull is rich in phytic acid which binds Fe and Zn and makes them biologically unavailable [37].…”

Section: Discussionmentioning

confidence: 99%

Levels of Fe and Zn in Staple Cereals: Micronutrient Deficiency Implications in Rural Northeast Nigeria

Musa¹,

Hati²,

Mustapha³

2012

FPH

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Maize, millet, rice and sorghum are staple cereals and major source of micronutrients for rural dwellers of Northeast Nigeria. These cereals were randomly sampled form the open markets and investigated for the levels of Iron (Fe) and Zinc (Zn) with a view to provide supportive monitoring information on possible dietary deficiency implications. The standard calibration method of flame atomic absorption spectrometry was used for the determination of Fe and Zn in the cereals. The results of the analysis show average Fe concentrations in cereals: Millet (10.28±2.38µg/g), Maize (5.26± 1.41µg/g), Sorghum (11.03±5.32µg/g) and Rice (6.67±5.94µg/g), and average Zn concentrations in cereals, Millet (5.89±0.88µg/g), Maize (3.92±0.91µg/g), Sorghum (3.84±0.92µg/g), Rice (1.80±0.32µg/g). This study revealed low levels of Zn and Fe in the cereal grains from the study areas, an observation that might be a risk factor for micronutrient malnutrition in the populations of rural dwellers of this region that depend so much on these cereals in their diets. Thus although exposure effects could be additive for Fe where similar foods are eaten, the Zn and Fe contents of the cereal grains may also be hampered from full absorption in the body due to lack of aiding diet components and certain cultural practices.

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Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron

Cited by 127 publications

References 45 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.)

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Levels of Fe and Zn in Staple Cereals: Micronutrient Deficiency Implications in Rural Northeast Nigeria

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