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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 5
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Food Composition and Analysis

Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum

Johanita KrugerDepartment of Food Science
,
André OelofseDepartment of Human Nutrition, Institute for Food, Nutrition and Well-being, University of Pretoria HatfieldSouth Africa
&
John R. N. TaylorDepartment of Food ScienceCorrespondence[email protected]
Pages 539-546 | Received 28 Aug 2013, Accepted 13 Jan 2014, Published online: 13 Feb 2014

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Oluyimika Y. Adetola, Johanita Kruger, Mario G. Ferruzzi, Bruce R. Hamaker & John R. N. Taylor. (2022) Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility. International Journal of Food Sciences and Nutrition 73:1, pages 15-27.
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Poornima Singh, Vinay Kumar Pandey, Zainab Sultan, Rahul Singh & Aamir Hussain Dar. (2023) Classification, benefits, and applications of various anti-nutritional factors present in edible crops. Journal of Agriculture and Food Research 14, pages 100902.
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Etiene Valéria Aguiar, Fernanda Garcia Santos, Valéria Aparecida Vieira Queiroz & Vanessa Dias Capriles. (2023) A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. Foods 12:20, pages 3790.
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Michael P. Dzakovich, Hawi Debelo, Marc C. Albertsen, Ping Che, Todd J. Jones, Marissa K. Simon, Zuo-Yu Zhao, Kimberly Glassman & Mario G. Ferruzzi. (2023) Trait stacking simultaneously enhances provitamin A carotenoid and mineral bioaccessibility in biofortified Sorghum bicolor . Food & Function 14:15, pages 7053-7065.
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John Lubaale, John R. N. Taylor, Mohammad Naushad Emmambux & Kwaku G. Duodu. (2022) Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation. Cereal Chemistry 100:2, pages 371-383.
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Serafina Lídia Vilanculos, Ulf Svanberg & Thomas Andlid. (2022) Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract. African Journal of Food Science 16:12, pages 310-318.
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Peter E. Lux, Larissa Fuchs, Nina Wiedmaier-Czerny & Jan Frank. (2022) Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion. Food Chemistry 378, pages 132053.
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Haritha Bollinedi, A. K. Singh, K. K. Vinod, S. Gopala Krishnan, Prem Chand Gyani, P. K. Bhowmick, M. Nagarajan & R. K. Ellur. 2022. Biofortification of Staple Crops. Biofortification of Staple Crops 63 103 .
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Lídia Vilanculos Serafina & Svanberg Ulf. (2021) Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase. African Journal of Food Science 15:1, pages 1-9.
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Mrinal Samtiya, Rotimi E. Aluko & Tejpal Dhewa. (2020) Plant food anti-nutritional factors and their reduction strategies: an overview. Food Production, Processing and Nutrition 2:1.
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Teresa Sánchez-Moya, Valerie M. Martínez-Hernández, Rubén López-Nicolás, Carlos A. González-Bermúdez, Gaspar Ros-Berruezo & Carmen Frontela-Saseta. (2018) Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds. Journal of Applied Phycology 31:3, pages 1981-1989.
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