@article{fdi:010060438,
  title = {{M}odulation of chelating factors, trace minerals and their estimated bioavailability in {I}talian and {A}frican sorghum ({S}orghum bicolor ({L}.) {M}oench) porridges},
  author = {{P}roietti, {I}. and {M}antovani, {A}. and {M}ouquet {R}ivier, {C}laire and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{F}actors able to modulate chelating factors, trace minerals and their bioavailability were investigated in porridges of five sorghum ({S}orghum bicolor ({L}.) {M}oench) varieties: from {N}igeria, {S}enegal, {B}urkina {F}aso and two from {I}taly. {E}ffects of variety and traditional fermentation and cooking were assessed on iron-binding phenolic groups, phytates and iron and zinc content and bioavailability. {C}helating factors, trace elements as well as the effect of processing (mainly fermentation) were modulated by variety. {F}ermentation decreased iron-binding phenolic groups until 49% and phytate content until 72% as well as increased phytase activity 3.4-16.4 fold, leading to enhancement of iron and zinc estimated bioavailability. {C}ooking alone had almost no effect. {T}he lowest chelating factors content and the highest trace minerals bioavailability were shown by fermented {S}enegal landrace, whereas the {I}talian varieties overall showed the worst results. {T}he results indicate that selection of traditional varieties and appropriate processing methods can improve sorghum nutritional value.},
  keywords = {{B}ioavailability ; fermentation ; iron ; phytase ; phytates ; sorghum ; tannins ; zinc ; {NIGERIA} ; {SENEGAL} ; {BURKINA} {FASO} ; {ITALIE}},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {S}cience and {T}echnology},
  volume = {48},
  numero = {7},
  pages = {1526--1532},
  ISSN = {0950-5423},
  year = {2013},
  DOI = {10.1111/ijfs.12121},
  URL = {https://www.documentation.ird.fr/hor/fdi:010060438},
}