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Effect of malt pretreatment on HCl extractability of calcium, phosphorus and iron of sorghum ( Sorghum biocolor ) cultivars
Author(s) -
Idris Wisal H.,
Abdel Rahaman Samia M.,
ElMaki Hagir B.,
Babiker Elfadil E.,
El Tinay Abdullahi H.
Publication year - 2007
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.1365-2621.2006.01207.x
Subject(s) - sorghum , cultivar , chemistry , bioavailability , germination , phosphorus , incubation , food science , agronomy , horticulture , biology , biochemistry , bioinformatics , organic chemistry
Summary Sorghum grains of cultivars Wad Ahmed and Tabat were germinated for 4 days to obtain 1‐, 2‐ and 4‐day‐old malts. Sorghum malt was added at a concentration of 5% and 10% to ground whole sorghum flour . Malting was found to have no effect on minerals content. However, soaking of the seeds prior germination was slightly decreased minerals content. HCl extractability (an index of bioavailability) of Ca, P and Fe was investigated. HCl‐extractable Ca, P and Fe of raw ground whole sorghum flour of WadAhmed cultivar were found to be 32.5%, 42.5% and 3.8%, while for Tabat were 35.7%, 44.4% and 5.7%, respectively. Malt pretreatment of the flour significantly ( P ≤ 0.05) improved minerals extractability with an increase in malt concentration and incubation period. Incubation of 10%, 4‐day‐old malt with ground whole sorghum flour for 120 min was found to improve HCl extractability of Ca to 103%, P to 104% and Fe to 23% for WadAhmed cultivar, while for Tabat were improved to 102%, 86% and 26%, respectively.