Effect of malt pretreatment on HCl extractability of calcium, phosphorus and iron of sorghum (Sorghum biocolor) cultivars

Abstract

SummarySorghum grains of cultivars Wad Ahmed and Tabat were germinated for 4 days to obtain 1‐, 2‐ and 4‐day‐old malts. Sorghum malt was added at a concentration of 5% and 10% to ground whole sorghum flour. Malting was found to have no effect on minerals content. However, soaking of the seeds prior germination was slightly decreased minerals content. HCl extractability (an index of bioavailability) of Ca, P and Fe was investigated. HCl‐extractable Ca, P and Fe of raw ground whole sorghum flour of WadAhmed cultivar were found to be 32.5%, 42.5% and 3.8%, while for Tabat were 35.7%, 44.4% and 5.7%, respectively. Malt pretreatment of the flour significantly (P ≤ 0.05) improved minerals extractability with an increase in malt concentration and incubation period. Incubation of 10%, 4‐day‐old malt with ground whole sorghum flour for 120 min was found to improve HCl extractability of Ca to 103%, P to 104% and Fe to 23% for WadAhmed cultivar, while for Tabat were improved to 102%, 86% and 26%, respectively.