TY  - JOUR
T1  - Effect of Germination, Fermentation and Cooking on Phytic Acid and Tannin Contents and Hcl-extractability of Minerals of Sorghum (Sorghum biocolor) Cultivars
AU - , Wisal H. Idris AU - , Samia M. AbdelRahman AU - , Hagir B. ELMaki AU - , Elfadil E. Babiker AU - , Abdullahi H. EL Tinay 
JO  - Journal of Food Technology
VL  - 3
IS  - 3
SP  - 410
EP  - 416
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.410.416
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.410.416
KW  - 
AB  - Sorghum (Sorghum biocolor) also known as ‘Dura’ in Sudan is a source of carbohydrate, protein and mineral that is comparable to other common cereal grains. However, antinutrients like phytate and tannins reduce the nutrient bioavailability, which can be improved by suitable processing methods such as germination, fermentation and cooking. In our study, sorghum cultivars (Wad Ahmed and Tabat) were germinated for different periods (24, 48 and 96 h), fermented for different period of time up to 14 h (2 h interval) and then cooked. Major changes in phytate occurred during germination (96 h) and in tannin occurred after the germinated or fermented flour was cooked. The reduction in phytate content accompanied by increase in HCl-extractable minerals of more than 100%. The study revealed that germination or fermentation followed by cooking is a potential process for decreasing the antinutrient levels and enhancing availability of minerals.
ER  -