Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges
| dc.contributor.author | Kruger, Johanita | |
| dc.contributor.author | Taylor, J.R.N. (John Reginald Nuttall) | |
| dc.contributor.author | Oelofse, Andre | |
| dc.contributor.email | andre.oelofse@up.ac.za | en_US |
| dc.date.accessioned | 2012-11-01T07:04:05Z | |
| dc.date.available | 2012-11-01T07:04:05Z | |
| dc.date.issued | 2012-03 | |
| dc.description.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. | en_US |
| dc.description.sponsorship | We are grateful to the Bill and Melinda Gates Grand Challenges 9, Africa Biofortified Sorghum (ABS) Project through a sub-grant from the Africa Harvest Biotechnology Foundation International for funding some parts of this research and the National Research Foundation (NRF) of South Africa for supporting J.K. | en_US |
| dc.description.uri | http://www.elsevier.com/locate/foodchem | en_US |
| dc.identifier.citation | Johanita Kruger, John R.N. Taylor & Andre Oelofse, Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges, Food Chemistry, vol. 131, no. 1, pp. 220-224 (2012), doi: 10.1016/j.foodchem.2011.08.063. | en_US |
| dc.identifier.issn | 0308-8146 (print) | |
| dc.identifier.issn | 1873-7072 (online) | |
| dc.identifier.other | 10.1016/j.foodchem.2011.08.063 | |
| dc.identifier.uri | http://hdl.handle.net/2263/20315 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.rights | © 2011 Elsevier. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol 131, issue 1, March 2012, doi: 10.1016/j.foodchem.2011.08.063. | en_US |
| dc.subject | Genetically modified | en_US |
| dc.subject | Phytate | en_US |
| dc.subject | Iron | en_US |
| dc.subject | Dialysability | en_US |
| dc.subject | Sorghum | en_US |
| dc.subject | Traditional African porridges | en_US |
| dc.title | Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges | en_US |
| dc.type | Postprint Article | en_US |