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Effect of malt pretreatment on phytate and tannin level of two sorghum ( Sorghum bicolor ) cultivars
Author(s) -
Idris Wisal H.,
AbdelRahaman Samia M.,
ElMaki Hagir B.,
Babiker Elfadil E.,
El Tinay Abdullahi H.
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01190.x
Subject(s) - sorghum , tannin , cultivar , incubation , sorghum bicolor , phytic acid , food science , germination , chemistry , condensed tannin , agronomy , horticulture , proanthocyanidin , biology , polyphenol , biochemistry , antioxidant
Summary The seeds of two cultivars of Sudanese sorghum ( Sorghum bicolor ), namely Wad Ahmed and Tabat, were germinated for 4 days to obtain 1‐, 2‐ and 4‐day‐old malts. Sorghum malt (5% and 10%) was added to sorghum flour. The mixtures were incubated at 30 °C with shaking for 30, 60, 90 and 120 min. Malting loss was very slight for both cultivars and for all incubation periods. Phytic acid and tannin contents were assayed for all treatments. The results revealed that phytate and tannin contents were significantly ( P ≤ 0.05) reduced when sorghum flour was pretreated with malt. When a mixture containing 10%, 4‐day‐old malt and sorghum flour was incubated for 120 min, it significantly ( P ≤ 0.05) reduced phytate and tannin contents by 92% and 98%, respectively, for Wad Ahmed cultivar, while for Tabat they were reduced by 93% and 96%, respectively. The rate of reduction of phytate and tannin content increased with incubation time and malt age and concentration.