Effect of food processing conditions om degradation of phytate and release of iron and zinc in pearl millet

摘要

As part of the CEREFER project, the effect of processing of pearl millet (Pennisetum glaucum, variety IKMP-5) was evaluated, as a strategy aimed at reducing the phytic acid concentration and hence, to increase the availability of iron and zinc from millet based diets. Millet grains were subjected to dehulling, fermentation, enzyme incubation, soaking, germination and cooking either in tap water or in kanwa solution. Cooking in tap water was the best method to improve in-vitro digestibility. On the other hand, fermentation had the highest impact on improving iron bioavailability, followed by phytase treatment. Available zinc was also enhanced by these operations. Phytic acid was considerably reduced by fermentation, the largest effect having the application of microbial phytase on pre-fermented samples. Single and combined effects of soaking, natural and pure culture lactic acid fermentation, phytase treatment and cooking were investigated.