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
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...
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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