The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products.

摘要: Sorghum (Sorghum bicolor (L.) Moench) is one of the principal staple for millions people in sub-Saharan Africa serving as main sources protein. However, protein digestibility low sorghum and this may be affected by processing methods. In study 15 cultivars variety each maize (Zea maize) tef (Eragrostis tef) all Ethiopian origin were investigated in-vitro (IVPD), activity concentration anti-nutritional factors micro nutrient profile raw flour various cooked food samples. Kafirin composition content was also determined from samples cultivars. IVPD significantly different between genotypes with both superior to uncooked state except high lysine genotype Wetet Be-gunchie. Cooking reduced crops but had only minor effect maize. Results revealed a highly significant interaction methods where, occasionally, highest under method ended up lowest another. Trypsin inhibitor levels negative correlation (r2 = 0.1), while changes phytic acid intrinsic phytase during followed opposite trends other. Processing increased mineral 20-44% iron 4-29% zinc perhaps due degradation acid. demonstrated that anti- nutritional varied widely depending on type. Identification specific product help improve quality based foods.