Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer

A.P.P. Kayodé, J.D. Hounhouigan, M.J.R. Nout

Research output: Contribution to journalArticleAcademicpeer-review

48 Citations (Scopus)

Abstract

Opaque sorghum beer is a significant component of the diet of millions of poor people in rural Africa. This study reports the effect of traditional brewing operations on its level of micronutrients, especially iron and zinc. The example of a West African sorghum beer, tchoukoutou, in Northern Benin was studied. The beer was characterized and the impact of process unit operations on phytate, phenolic compounds, and Zn and Fe in vitro solubility was evaluated. The major microorganisms involved in the beer fermentation were Saccharomyces cerevisiae and heterofermentative lactobacilli. The manufacturing process reduces the phytate content by nearly 95%, particularly during germination, mashing-boiling and fermentation. The level of reactive phenolic groups increased as a result of germination and fermentation as well as from a shift in dry matter composition. Simultaneously with these modifications, an increase of Fe solubility was observed, and a correlation between phytate and Fe solubility (R2=0.85) was established. No clear correlation could be established between the Zn solubility and the phytate content of the products. During beer manufacturing, significant losses of minerals occur particularly during soaking and mashing/filtration; thus the quantity of minerals available to consumers is restricted. Improvements aiming to minimize such losses are highly desirable
Original languageEnglish
Pages (from-to)834-841
JournalFood Science and Technology = Lebensmittel-Wissenschaft und Technologie
Volume40
Issue number5
DOIs
Publication statusPublished - 2007

Keywords

  • saccharomyces-cerevisiae
  • yeasts
  • identification
  • fermentation
  • soaking
  • seeds
  • cultivars
  • nutrition
  • varieties
  • system

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