Genetic and Environmental Impact on Iron, Zinc, and Phytate in Food Sorghum Grown in Benin

A.P.P. Kayodé, A.R. Linnemann, J.D. Hounhouigan, M.J.R. Nout, M.A.J.S. van Boekel

Research output: Contribution to journalArticleAcademicpeer-review

38 Citations (Scopus)

Abstract

Seventy-six farmers' varieties of sorghum from Benin were distinguished by amplified fragment length polymorphism (AFLP) and clustered into 45 distinct genotypes. The genotype clusters were evaluated for their Fe, Zn, and phytate concentrations to assess the impact of genetic and environmental effects on the composition of the grains and to identify farmers' varieties with high potential Fe and Zn availability. The Fe concentration of the grains ranged from 30 to 113 mg/kg with an average of 58 mg/kg. The Zn concentration ranged from 11 to 44 mg/kg with an average of 25 mg/kg. The phytate concentration of the grain ranged from 0.4 to 3.5% with a mean of 1.2%. The grain-Fe and grain-Zn did not show consistent linkage to genetic variation, but varied significantly across field locations, suggesting a predominant environmental impact. The phytate concentration of the grains appeared to be environmentally as well as genetically determined. No varieties provide adequate Zn to meet nutritional requirements of sorghum consumers. The most promising varieties for Fe supply were tokogbessenou, mahi swan, biodahu, saï maï, mare dobi, sakarabokuru, and chabicouma, as they showed a [phytate]/[Fe] ratio of
Original languageEnglish
Pages (from-to)256-262
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number1
DOIs
Publication statusPublished - 2006

Keywords

  • nutrient composition
  • aflp analysis
  • dna
  • bioavailability
  • accessions
  • availability
  • fermentation
  • cultivars
  • diversity
  • nutrition

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