Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour |
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| Affiliation: | 1. Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 60–637 Poznan, Poland;2. Department of Food Quality Management, Poznan University of Life Sciences, Wojska Polskiego 28, 60-624 Poznan, Poland;1. National Research Center of Engineering and Technology for Veterinary Biologicals, Jiangsu Academy of Agricultural Sciences, Jiangsu, China;2. Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Jiangsu, China;1. Department of Dermatology, Affiliated Lianyungang Hospital of Xuzhou Medical University, Lianyungang, 222002, China;2. Department of Dermatology, The First Affiliated Hospital of Kangda College of Nanjing Medical University, Lianyungang, 222002, China;3. Department of Technology, Affiliated Lianyungang Hospital of Xuzhou Medical University, Lianyungang, 222002, China;4. Department of Dermatology, Sun Yat-Sen Memorial Hospital, Sun Yat-Sen University, Guangzhou, 510120, China;5. Department of Infection, Affiliated Lianyungang Hospital of Xuzhou Medical University, Lianyungang, 222002, China;6. Composition of Families, Lianyungang Blood Center, Lianyungang, 222002, China;7. Department of Emergency, Affiliated Lianyungang Hospital of Xuzhou Medical University, Lianyungang, 222002, China;1. School of Environment and Energy, Peking University Shenzhen Graduate School, Shenzhen 518055, China;2. Department of Environmental Engineering, Peking University, Beijing 100871, China;3. The Key Laboratory of Water and Sediment Sciences, Ministry of Education, Beijing 100871, China;4. Yellow River Institute of Hydraulic Research, Zhengzhou, Henan 450003, China;1. Food Toxicology Laboratory, Food, Drug and Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research (CSIR-IITR), Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India;2. Academy of Scientific and Innovative Research (AcSIR), CSIR-IITR campus Lucknow, India;3. Department of Respiratory Medicine, King George''s Medical University, Shah Mina Road, Chowk, Lucknow, 226003, Uttar Pradesh, India;4. Department of Biosciences, Integral University, Kursi Road, Lucknow, 226026, India;1. College of Veterinary Medicine, Nursing & Allied Health, Department of Pathobiology, Tuskegee University, 1200 Montgomery Road, Tuskegee, AL 36088, USA;2. Kafrelshikh University, College of Veterinary Medicine, Kafrelsheikh, Egypt;3. Middle Technical University, Institute of Medical Technology, Department of Community Health, Baghdad, Iraq;4. Pennsylvania School of Dental Medicine, Department of Microbiology, Philadelphia, PA 19104, USA;5. The Department of Microbiology & Immunology and The Witebsky Center for Microbial Pathogenesis and Immunology, School of Medicine and Biomedical Sciences, 138 Farber Hall, 3435 Main St., University at Buffalo, NY 14214, USA |
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| Abstract: | Sorghum seeds of cultivar Wad Ahemed (phytate: 2.7 mg/g, tannin: 0.96% and 2 h pepsin digestion: 18%) were germinated for three days to obtain 1-, 2- and 3- days old sorghum malts. Sorghum malt was added in concentrations of 1, 2.5, 5, 7.5 or 10% to sorghum flour. The mixtures were incubated with shaking for 0, 30, 60, 90 or 120 min. Phytic acid and in vitro protein digestibility were assayed for all treatments. The results revealed that phytate content was significantly reduced. The 10% 3-day-old malt after 120 min incubation, reduced the phytate content by 83%. The in vitro protein digestibility (IVPD) was significantly improved as a result of malt pretreatment. The rate of reduction of phytate content and the rate of increment in IVPD increased with time of incubation, age and concentration of the malt. |
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