Rebellato, Ana Paula
Orlando, Eduardo A.
Toretti Thedoropoulos, Vivian C.
Lima Pallone, Juliana A.
Total Authors: 5
 Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Sao Paulo, SP - Brazil
 Max Rubner Inst, Fed Res Inst Nutr & Food, Food Technol & Bioproc Engn, Haid & Neu Str 9, D-76131 Karlsruhe - Germany
Total Affiliations: 2
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE;
Web of Science Citations:
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)