Evaluation of the Simultaneous Effects of Processing Parameters on the Iron and Zinc Solubility of Infant Sorghum Porridge by Response Surface Methodology

A.P.P. Kayodé, M.J.R. Nout, E.J. Bakker, M.A.J.S. van Boekel

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)

Abstract

The purpose of this study was to improve the micronutrient quality of indigenous African infant flour using traditional techniques available in the region. Response surface methodology was used to study the effect of duration of soaking, germination, and fermentation on phytate and phenolic compounds (PC), pH, viscosity, and the in vitro solubility (IVS) of iron and zinc in infant sorghum flour. The phytate and the PC concentrations of the flour were significantly modified as a result of the duration of germination and fermentation and their mutual interaction. These modifications were accompanied by a significant increase in % IVS Zn after 24 h of sprouting. Except for the interaction of soaking and fermentation, none of the processing parameters exerted a significant effect on the % IVS Fe. The viscosity of the porridge prepared with the flour decreased significantly with the duration of germination, making it possible to produce a porridge with high energy and nutrient density. The use of germination in combination with fermentation is recommended in the processing of cereals for infant feeding in developing countries.
Original languageEnglish
Pages (from-to)4253-4259
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number12
DOIs
Publication statusPublished - 2006

Keywords

  • plant foods
  • fermentation
  • varieties
  • grains
  • maize
  • seeds
  • supplementation
  • availability
  • accessions
  • components

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