Effects of reducing phytate content in sorghum through genetic modification and fermentation on in-vitro iron availability in whole grain porridges

Kruger, J. and Taylor, J.R.N. and Oelofse, A. (2011) Effects of reducing phytate content in sorghum through genetic modification and fermentation on in-vitro iron availability in whole grain porridges. Food Chemistry. 24pp..

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Abstract

Improved iron availability from sorghum porridges will benefit many malnourished communities in rural Africa, where there is a high prevalence of iron deficiency. This research compared the efficacy of reducing sorghum phytate content by genetic modification (GM) and natural lactic acid fermentation on in-vitro iron availability in porridges. GM low phytate, non-tannin (38% phytate reduction) and tannin (36% phytate reduction) sorghums and their null controls were processed into thick unfermented and fermented porridges. The inhibitory effect of the tannins seemed to prevent any increase in in-vitro iron availability, regardless of the level of phytate reduction. Only the additive effect of GM in combination with fermentation in reducing the phytate content appeared to cause a substantial increase in in-vitro iron availability in the GM fermented porridge (30%) made from the non-tannin line, compared to the GM unfermented porridge (8.9%) or the fermented porridge (17.6%) of the control sorghum. This could be of nutritional significance.

Item Type: Article
Uncontrolled Keywords: Genetically modified, phytate, iron, dialysability, sorghum, traditional African porridges
Author Affiliation: Centre for Nutrition, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
Subjects: Crop Improvement > Genetics/Genomics
Divisions: Sorghum
Depositing User: Sandhya Gir
Date Deposited: 06 Sep 2011 03:33
Last Modified: 06 Sep 2011 03:33
Official URL: http://dx.doi.org/10.1016/j.foodchem.2011.08.063
URI: http://eprints.icrisat.ac.in/id/eprint/2611

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