Effect of malt pretreatment on phytate and tannin level of two sorghum (<i>Sorghum bicolor</i>) cultivars

Idris, Wisal H.; AbdelRahaman, Samia M.; ElMaki, Hagir B.; Babiker, Elfadıl E.; Tinay, Abdullahi H. El

doi:10.1111/j.1365-2621.2006.01190.x

Cited by 15 publications

(12 citation statements)

References 20 publications

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“…Therefore, overall tannin content was increased. However, some researches reported that germination reduce the tannin content, this can be due to solubilisation by enzymes because germination promote the hydrolytic enzymes (DEWAR et al, 1997;IDRIS et al, 2006). In the present study, the results disagree with previous researches.…”

Section: Germination Increased Gaba Content Of Sorghum Seedscontrasting

confidence: 57%

Effect of germination on main physiology and biochemistry metabolism of sorghum seeds

Yang¹,

Wang²,

Elbaloula³

et al. 2016

Biosci. J.

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ABSTRACT:The main physiology and biochemistry metabolism including amino acids composition and gamma-aminobutyric acid (GABA) content of sorghum during 3-day germination period was investigated. Respiratory rate increased during germination. Protease activity, free amino acid and reducing sugar content increased with germination time. While moisture, protein, fat and starch content decreased, significantly. Meanwhile, amino acid composition redistributed and the relative content of essential amino acids increased except for leucine and valine. In addition, some nonessential amino acids content such as proline, glycine and histidine was largely enhanced by germination. GABA content increased about 3 folds after germination. Furthermore, combining tannin (the main antinutritional factor) was converted to be free and solvable. These results greatly suggest that germinated sorghum could be a functional food rich in GABA and other health-promoting nutrients.

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Section: Germination Increased Gaba Content Of Sorghum Seedscontrasting

confidence: 57%

Effect of germination on main physiology and biochemistry metabolism of sorghum seeds

Yang¹,

Wang²,

Elbaloula³

et al. 2016

Biosci. J.

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“…Many researchers reported that malting decreased polyphenol content of various types of sorghum (Elmaki et al. , 1999; Idris et al. , 2006; Mohamed Nour et al.…”

Section: Resultsmentioning

confidence: 99%

“…The polyphenol content for both genotypes was also significantly (P £ 0.05) decreased with fermentation of malted samples, and the reduction exceeded 55% for both genotypes. Many researchers reported that malting decreased polyphenol content of various types of sorghum (Elmaki et al, 1999;Idris et al, 2006;Mohamed Nour et al, 2010). Moreover, fermentation of malted sorghum samples caused further reduction in polyphenols (Abdelhaleem et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

“…Three approaches have been tried: genetic manipulation, processing and fortification. Phytate and polyphenols have been considered as antinutrients because they interact with food constituents such as minerals and make them unavailable as reported for millet (AbdelRahaman et al, 2007) and sorghum (Idris et al, 2006). Sharma & Kapoor (1997) reported that millet contains some antinutrients (phytate and polyphenols) that affect nutrient absorption by the human body.…”

Section: Introductionmentioning

confidence: 99%

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Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

Sokrab

Ahmed

Babiker

2012

Int J of Food Sci Tech

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Summary Two corn genotypes, Var‐113 (high phytate) and TL‐98B‐6225‐9 × TL617 (low phytate), were germinated for 6 days. The germinated grains were dried and milled. A mixture of 5% malt and 95% corn flour was fermented for 14 days. Phytic acid and polyphenol contents and hydrochloric acid (HCl) extractability of minerals from the fermented flours were determined at the intervals of 2 days during fermentation. Phytic acid and polyphenol contents decreased significantly (P ≤ 0.05) with an increase in fermentation time, with a concomitant increase in HCl‐extractable minerals. For both genotypes, the major mineral content was increased, while that of trace minerals was increased but at slow rate with fermentation time. When the grains were fermented for 14 days, TL‐98B‐6225‐9 × TL617 genotype had higher extractable calcium and Var‐113 had higher extractable phosphorus, whereas iron and manganese recorded high extractability levels in Var‐113. There was good correlation between phytate and polyphenol level reduction and the increment in extractable minerals with fermentation time.

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“…, 2002). Elimination or inactivation of such antinutritional compounds is absolutely necessary to improve the nutritional quality of sorghum and effectively utilise its full potential as food or feed (Idris et al. , 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of enzymatic treatment on tannins and phytate in sorghum (Sorghum bicolor) and its nutritional study in rats

Schons

Ries

Battestin

et al. 2011

Int J of Food Sci Tech

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Sorghum is a cereal used as a food source by humans and animals. However, it presents antinutritional factors such as tannins and phytic acid, compounds that form complexes with proteins and minerals, respectively, decreasing sorghum's digestive value. The purpose of this study was to apply tannase and phytase to sorghum and evaluate the effect on tannins and phytate level and the effect of the enzymatic treatment on Wistar rats. Tannin sorghum was treated with tannase and phytase, the effect of this treatment was measured in a study with rats, a group received a diet with raw sorghum and the other one a diet with treated sorghum. The enzymatic treatment was effective in reducing tannins and promoting the increase of inorganic phosphorus. The biological assay showed that the enzymatically treated sorghum was better than raw sorghum in the apparent digestibility of phosphorus, in the level of glucose, cholesterol and triacylglycerol. Treatment of the sorghum also resulted in lower activity of the enzymes aspartate aminotransferase and alanine aminotransferase in rat serum. The enzymatic treatment of sorghum could improve the nutritional value of this cereal while also decreasing environmental pollution.

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Effect of malt pretreatment on phytate and tannin level of two sorghum (Sorghum bicolor) cultivars

Cited by 15 publications

References 20 publications

Effect of germination on main physiology and biochemistry metabolism of sorghum seeds

Effect of germination on main physiology and biochemistry metabolism of sorghum seeds

Effect of malting and fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

Effect of enzymatic treatment on tannins and phytate in sorghum (Sorghum bicolor) and its nutritional study in rats

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