Open AccessEffect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals
Author(s) -
Ana Paula Rebellato,
Eduardo Adilson Orlando,
Viviane C Toretti Thedoropoulos,
Ralf Greiner,
Juliana Azevedo Lima Pallone
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04382-w
Subject(s) - phytase , sorghum , bioavailability , chemistry , food science , mineral absorption , zinc , phosphorus , gluten free , phytic acid , phosphate , calcium , agronomy , gluten , biochemistry , biology , bioinformatics , organic chemistry
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.