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J Food Sci Technol. 2014 Oct;51(10):2608-15. doi: 10.1007/s13197-012-0787-8. Epub 2012 Jul 29.

Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes.

Author information

1
Planning and Research Department, Sudanese Standards and Metrology Organization, P.O. Box 13573, Khartoum, Sudan.
2
Department of Agricultural, Biological, and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori, 680-8553 Japan ; Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat Sudan.
3
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia.

Abstract

Two corn genotypes, Var-113 (high phytate) and TL-98B-6225-9×TL617 (low phytate) were fermented for 14 days. The fermented flour was dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals from the fermented flours were determined at intervals of 2 days during fermentation period. Phytic acid and polyphenols decreased significantly (P ≤ 0.05) with an increase in fermentation period, with a concomitant increase in HCl extractable minerals. For both genotypes the major and trace minerals content was increased with fermentation period. When the grains flour was fermented for 14 days, TL-98B-6225-9×TL617 genotype had higher extractable calcium (94.73 %) while Var-113 had higher extractable phosphorus (76.55 %), whereas iron recorded high extractability levels (84.93 %) in TL-98B-6225-9×TL617 and manganese recorded high extractability levels (81.07 %) in Var-113. There was good correlation between phytate and polyphenols levels reduction and the increment in extractable minerals with fermentation period.

KEYWORDS:

Antinutrients; Corn; Fermentation; Genotype; HCl-extractability; Minerals

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