Effect of malting and fermentation on antinutrients,and total and extractable minerals of high and low phytate corn genotypes |
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Authors: | Awad M Sokrab Isam A Mohamed Ahmed Elfadil E Babiker |
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Affiliation: | 1. Planning and Research Department, Sudanese Standards and Metrology Organization, PO Box 13573, Khartoum, Sudan;2. Department of Agricultural, Biological, and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori 680‐8553, Japan;3. Department of Food Science & Technology, Faculty of Agriculture, University of Khartoum, Shambat 14413, Sudan;4. Department of Food Science & Technology, Faculty of Agriculture, University of Khartoum, Shambat 14413, Sudan |
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Abstract: | 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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Keywords: | Antinutrients corn fermentation genotype HCl extractability minerals |
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