Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 349656
Title Diversity, users' perception and food processing of sorghum: implications for dietary iron and zinc supply
Author(s) Kayodé, A.P.P.
Source Wageningen University. Promotor(en): Tiny van Boekel, co-promotor(en): Rob Nout; Anita Linnemann. - Wageningen : - ISBN 9085044421 - 152
Department(s) Food Microbiology Laboratory
Product Design and Quality Management Group
VLAG
Publication type Dissertation, internally prepared
Publication year 2006
Keyword(s) sorghum - voedselverwerking - ijzer - zink - fytinezuur - fytaten - antinutritionele factoren - zaadkieming - fermentatie - rassen (planten) - benin - food processing - iron - zinc - phytic acid - phytates - antinutritional factors - seed germination - fermentation - varieties
Categories Cereal Products
Abstract This thesis focuses on the diversity of sorghum and its post-harvest processing into food. We studied the contribution that sorghum can make to Fe and Zn intake by poor people in Africa, using the situation in Benin as a study context. The culinary and sensory characteristics of sorghum crops and their derived foods in northern Benin were surveyed. Three food categories were identified: pastes, porridges, and beverages. We distinguished more than 100 farmers’ varieties. A genome fingerprinting technique (AFLP) was used to cluster these farmers’ varieties into 45 distinct genotypes which were analyzed for their phytate content and Fe and Zn concentration and in vitro solubility. Seven of the identified genotypes contain adequate in vitro soluble Fe to meet consumers’ requirements. The impact of the local sorghum processing technologies on phytate, phenolics and Fe and Zn in vitro solubility was evaluated. Wet cleaning of sorghum grain, germination and fermentation are the most effective process operations to degrade phytate and phenolics and to increase the solubility of Fe and Zn. A mathematical model used to study the effect of processing variables on Fe and Zn solubility suggests that maximum mineral in vitro solubility in sorghum can be achieved, by processing the grains with combined germination and fermentation. Such combinations would enable the preparation of infant cereal porridges with improved nutrient contents.
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