Effects of traditional food preparation methods on phytic acid content of sorghum grain
1995
Biniyam Kebede | Kelbesa Urga (Ethiopia Nutrition Institute, Addis Abeba (Ethiopia))
Twenty varieties of raw sorghum (Sorghum bicolor [L.] Moench) seeds were treated with different traditional treatment methods including boiling, roasting, dehulling, fermentation and baking. Changes in the level of phytic acid were determined. Minor variations in phytic acid contents among the sorghum grain varieties were observed. Boiling and roasting significantly decreased phytic acid in eleven of the twenty varieties, whereas dehulling slightly reduced the phytic acid content in only four varieties. Natural fermentation and baking after fermentation had the most pronounced phytic acid lowering effect in all the sorghum varieties studied compared to the other processing methods. Since the removal of seed coat by traditional dehulling method did not reveal any noticeable variation, the use of mechanical dehullers may help reduce phytic acid contents in sorghum grains and thus improve the utilization of sorghum.
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