publication . Article . 2007

Impact of sorghum processing on phytate, phenolic compounds and in vitro solubility of iron and zinc in thick porridges

Kayodé, A.P.P.; Linnemann, A.R.; Nout, M.J.R.; Boekel, van, M.A.J.S.;
Open Access
  • Published: 01 Jan 2007 Journal: Journal of the Science of Food and Agriculture, volume 87, pages 832-838 (issn: 0022-5142, eissn: 1097-0010, Copyright policy)
  • Publisher: Wiley
  • Country: Netherlands
Abstract
This study focussed on the impact of process variables on levels of phytate and phenolic compounds, and in vitro solubility of iron (Fe) and zinc (Zn) in sorghum porridges, a major staple in semi-arid tropics. The aim was to identify practices that enhance the mineral availability in this type of staple food. We studied the example of the West African porridge `dibou' for which the processing methods involve grain cleaning, milling, sieving and cooking. Regional variations occur in the process, particularly in the cleaning which may be done wet or dry; sieving may be omitted in certain locations. Cleaning reduced the phytate content of the grain by 24-39%, while...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Biochemistry, Polyphenol, Solubility, Botany, Browning, Phenols, chemistry.chemical_compound, chemistry, Wet cleaning, Sorghum, biology.organism_classification, biology, Nutrient, Zinc, chemistry.chemical_element, cooking, cereals, digestibility, fermentation, polyphenols, soaking, benin, seeds
Related Organizations
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