The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products
Sorghum (Sorghum bicolor (L.) Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods. In this study 15 sorghum cultivars and one variet...
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| description | Sorghum (Sorghum bicolor (L.) Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods. In this study 15 sorghum cultivars and one variety each of maize (Zea maize) and tef (Eragrostis tef) all of Ethiopian origin were investigated for in-vitro protein digestibility (IVPD), activity and concentration of anti-nutritional factors and micro nutrient profile in raw flour and various cooked food samples. Kafirin composition content and composition was also determined from raw flour samples of the sorghum cultivars. IVPD was significantly different between genotypes with both maize and tef superior to sorghum both in cooked and uncooked state except for the high lysine genotype Wetet Be-gunchie. Cooking significantly reduced IVPD in all crops but had only minor effect in maize. Results revealed a highly significant interaction between genotype and food processing methods where, occasionally, genotypes with highest IVPD under one processing method ended up to be the lowest under another. Trypsin inhibitor levels had a significant and negative correlation with IVPD (r2 = 0.1), while changes in phytic acid concentration and intrinsic phytase levels during processing followed opposite trends to each other. Processing increased mineral levels by 20-44% for iron and 4-29% for zinc perhaps due to degradation of phytic acid. Results demonstrated that protein digestibility and the concentration of anti- nutritional factors varied widely depending on the food type. Identification of specific genotypes for a specific food product may help improve the nutritional quality of sorghum based foods. |
| doi_str_mv | 10.1371/journal.pone.0203005 |
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Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods. In this study 15 sorghum cultivars and one variety each of maize (Zea maize) and tef (Eragrostis tef) all of Ethiopian origin were investigated for in-vitro protein digestibility (IVPD), activity and concentration of anti-nutritional factors and micro nutrient profile in raw flour and various cooked food samples. Kafirin composition content and composition was also determined from raw flour samples of the sorghum cultivars. IVPD was significantly different between genotypes with both maize and tef superior to sorghum both in cooked and uncooked state except for the high lysine genotype Wetet Be-gunchie. Cooking significantly reduced IVPD in all crops but had only minor effect in maize. Results revealed a highly significant interaction between genotype and food processing methods where, occasionally, genotypes with highest IVPD under one processing method ended up to be the lowest under another. Trypsin inhibitor levels had a significant and negative correlation with IVPD (r2 = 0.1), while changes in phytic acid concentration and intrinsic phytase levels during processing followed opposite trends to each other. Processing increased mineral levels by 20-44% for iron and 4-29% for zinc perhaps due to degradation of phytic acid. Results demonstrated that protein digestibility and the concentration of anti- nutritional factors varied widely depending on the food type. Identification of specific genotypes for a specific food product may help improve the nutritional quality of sorghum based foods.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0203005</identifier><identifier>PMID: 30192773</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Acids ; Agriculture ; Beryllium ; Bioavailability ; Biology and Life Sciences ; Bread - analysis ; Cereals ; Chemistry ; Composition ; Cooking ; Corn ; Cultivars ; Dietary minerals ; Digestibility ; Eragrostis tef ; Flour ; Flour - analysis ; Food ; Food composition ; Food Handling - methods ; Food processing ; Food processors ; Food production ; Food science ; Genotypes ; Grain ; Iron ; Laboratories ; Legumes ; Lysine ; Medicine and Health Sciences ; Methods ; Micronutrients - genetics ; Micronutrients - metabolism ; Nutrient concentrations ; Nutrition ; Nutritive value ; Physical Sciences ; Phytase ; Phytic acid ; Plant Proteins - genetics ; Plant Proteins - metabolism ; Proteins ; Research and Analysis Methods ; Rice ; Sorghum ; Sorghum - genetics ; Sorghum - metabolism ; Sorghum bicolor ; Soybeans ; Species Specificity ; Traditional foods ; Trypsin ; Trypsin inhibitors ; Zea mays ; Zea mays - genetics ; Zea mays - metabolism ; Zinc</subject><ispartof>PloS one, 2018-09, Vol.13 (9), p.e0203005-e0203005</ispartof><rights>COPYRIGHT 2018 Public Library of Science</rights><rights>This is an open access article, free of all copyright, and may be freely reproduced, distributed, transmitted, modified, built upon, or otherwise used by anyone for any lawful purpose. 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Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods. In this study 15 sorghum cultivars and one variety each of maize (Zea maize) and tef (Eragrostis tef) all of Ethiopian origin were investigated for in-vitro protein digestibility (IVPD), activity and concentration of anti-nutritional factors and micro nutrient profile in raw flour and various cooked food samples. Kafirin composition content and composition was also determined from raw flour samples of the sorghum cultivars. IVPD was significantly different between genotypes with both maize and tef superior to sorghum both in cooked and uncooked state except for the high lysine genotype Wetet Be-gunchie. Cooking significantly reduced IVPD in all crops but had only minor effect in maize. 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Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods. In this study 15 sorghum cultivars and one variety each of maize (Zea maize) and tef (Eragrostis tef) all of Ethiopian origin were investigated for in-vitro protein digestibility (IVPD), activity and concentration of anti-nutritional factors and micro nutrient profile in raw flour and various cooked food samples. Kafirin composition content and composition was also determined from raw flour samples of the sorghum cultivars. IVPD was significantly different between genotypes with both maize and tef superior to sorghum both in cooked and uncooked state except for the high lysine genotype Wetet Be-gunchie. Cooking significantly reduced IVPD in all crops but had only minor effect in maize. Results revealed a highly significant interaction between genotype and food processing methods where, occasionally, genotypes with highest IVPD under one processing method ended up to be the lowest under another. Trypsin inhibitor levels had a significant and negative correlation with IVPD (r2 = 0.1), while changes in phytic acid concentration and intrinsic phytase levels during processing followed opposite trends to each other. Processing increased mineral levels by 20-44% for iron and 4-29% for zinc perhaps due to degradation of phytic acid. Results demonstrated that protein digestibility and the concentration of anti- nutritional factors varied widely depending on the food type. Identification of specific genotypes for a specific food product may help improve the nutritional quality of sorghum based foods.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>30192773</pmid><doi>10.1371/journal.pone.0203005</doi><orcidid>https://orcid.org/0000-0001-8678-8094</orcidid><orcidid>https://orcid.org/0000-0002-1194-1127</orcidid><orcidid>https://orcid.org/0000-0002-9510-6929</orcidid><oa>free_for_read</oa></addata></record> |
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| recordid | cdi_plos_journals_2100861414 |
| source | MEDLINE; DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Public Library of Science (PLoS) Journals Open Access; PubMed Central; Free Full-Text Journals in Chemistry |
| subjects | Acids Agriculture Beryllium Bioavailability Biology and Life Sciences Bread - analysis Cereals Chemistry Composition Cooking Corn Cultivars Dietary minerals Digestibility Eragrostis tef Flour Flour - analysis Food Food composition Food Handling - methods Food processing Food processors Food production Food science Genotypes Grain Iron Laboratories Legumes Lysine Medicine and Health Sciences Methods Micronutrients - genetics Micronutrients - metabolism Nutrient concentrations Nutrition Nutritive value Physical Sciences Phytase Phytic acid Plant Proteins - genetics Plant Proteins - metabolism Proteins Research and Analysis Methods Rice Sorghum Sorghum - genetics Sorghum - metabolism Sorghum bicolor Soybeans Species Specificity Traditional foods Trypsin Trypsin inhibitors Zea mays Zea mays - genetics Zea mays - metabolism Zinc |
| title | The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-02T21%3A29%3A30IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_plos_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20effect%20of%20genotype%20and%20traditional%20food%20processing%20methods%20on%20in-vitro%20protein%20digestibility%20and%20micronutrient%20profile%20of%20sorghum%20cooked%20products&rft.jtitle=PloS%20one&rft.au=Weerasooriya,%20Dilooshi%20K&rft.date=2018-09-07&rft.volume=13&rft.issue=9&rft.spage=e0203005&rft.epage=e0203005&rft.pages=e0203005-e0203005&rft.issn=1932-6203&rft.eissn=1932-6203&rft_id=info:doi/10.1371/journal.pone.0203005&rft_dat=%3Cgale_plos_%3EA557791809%3C/gale_plos_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2100861414&rft_id=info:pmid/30192773&rft_galeid=A557791809&rft_doaj_id=oai_doaj_org_article_d8aaddb9d2ad422286785a438db36591&rfr_iscdi=true |