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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals

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Author(s):
Rebellato, Ana Paula [1] ; Orlando, Eduardo A. [1] ; Toretti Thedoropoulos, Vivian C. [1] ; Greiner, Ralf [2] ; Lima Pallone, Juliana A. [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Sao Paulo, SP - Brazil
[2] Max Rubner Inst, Fed Res Inst Nutr & Food, Food Technol & Bioproc Engn, Haid & Neu Str 9, D-76131 Karlsruhe - Germany
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 57, n. 9 APR 2020.
Web of Science Citations: 0
Abstract

This study evaluated the effect of phytase treatment on the bioavailability of iron (Fe), calcium (Ca), zinc (Zn), and myo-inositol phosphate fractions in sorghum flour; and characterized its macronutrients and minerals. The proximate composition and mineral content indicated that, sorghum flour has a nutritional potential superior to wheat and maize. The results obtained in the solubility and dialysis assays indicated that, naturally occurring minerals (without phytase treatment) in sorghum flour, presented considerable bioaccessibility; reaching 32, 47 and 67% of dialyzable Fe, Zn, and Ca respectively. The use of phytase had a positive influence on the reduction of myo-inositol phosphates, mainly the IP6 fraction, present in sorghum flour samples, and an increase in the soluble percentage (Fe 52% for one sample, for Zn higher than 266%) and dialyzed minerals (Fe 7.8-150%; Zn 19.7 for one sample; and Ca 5-205%) for most samples. Therefore, the essential minerals naturally occurring in sorghum have an absorption potential; and the use of phytase reduced the IP6 fraction and improved the availability of the minerals evaluated. (AU)

FAPESP's process: 13/16643-8 - Study of mineral bioaccessibility in soybean water extract and sorghum flour intended for human consumption: expanding the research line of minerals analysis in foods
Grantee:Juliana Azevedo Lima Pallone
Support Opportunities: Regular Research Grants