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

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• 作者：A. P. Polycarpe Kayodé ; Martinus J. R. Nout ; Evert J. Bakker ; and Martinus A. J. S. Van Boekel
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：June 14, 2006
• 年：2006
• 卷：54
• 期：12
• 页码：4253 - 4259
• 全文大小：139K
• 年卷期：v.54,no.12(June 14, 2006)
• ISSN：1520-5118

文摘

The purpose of this study was to improve the micronutrient quality of indigenous African infant flourusing traditional techniques available in the region. Response surface methodology was used to studythe 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 phytateand the PC concentrations of the flour were significantly modified as a result of the duration ofgermination and fermentation and their mutual interaction. These modifications were accompaniedby a significant increase in % IVS Zn after 24 h of sprouting. Except for the interaction of soakingand 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 ofgermination, making it possible to produce a porridge with high energy and nutrient density. The useof germination in combination with fermentation is recommended in the processing of cereals forinfant feeding in developing countries.Keywords: Response surface methodology; processing; Fe; Zn; in vitro solubility, phytate; phenolics