@article{fdi:010063705,
  title = {{E}nzymatic degradation of phytate, polyphenols and dietary fibers in {E}thiopian injera flours : effect on iron bioaccessibility},
  author = {{B}aye, {K}. and {G}uyot, {J}ean-{P}ierre and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {R}ochette, {I}sabelle and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he effect of removing phytate ({IP}6), iron-binding polyphenols, and dietary fibers on iron bioaccessibility in wheat-red sorghum ({W}r{S}) and teff-white sorghum ({T}w{S}) flour blends used in {E}thiopia to make injera, a fermented pancake, was evaluated through the application of exogenous enzymes. {P}hytase treatment led to >90% reduction in {IP}6 and to an {IP}6:{F}e molar ratio <1, but iron bioaccessibility was not improved ({P}> 0.05). {P}hytase + xylanase + cellulase ({P} + {X} + {C}) treatment increased iron bioaccessibility in {T}w{S} (non-detectable to 1.6%) and {W}r{S} (1.9-3.2%), whereas phytase + polyphenol oxidase ({P} + {PPO}) treatment only showed improvement in the {T}w{S} blend. {P} + {X} + {C} + {PPO} treatment of the {W}r{S} blend increased the soluble non-dialysable iron fraction (6.7%) more than {P} + {PPO} treatment (3.9%). {A}lthough responses to enzyme treatments and iron bioaccessibility were matrix dependent, a positive effect of dietary fiber hydrolysis with {X} + {C} was obtained, irrespective of the blend. {D}ietary fibers had a negative effect on iron bioaccessibility independent of phytates.},
  keywords = {{X}ylanase ; {C}ellulase ; {P}hytase ; {P}olyphenol oxidase ; {I}ron bioaccessibility ; {T}eff ; {S}orghum ; {W}heat ; {ETHIOPIE}},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {174},
  numero = {},
  pages = {60--67},
  ISSN = {0308-8146},
  year = {2015},
  DOI = {10.1016/j.foodchem.2014.11.012},
  URL = {https://www.documentation.ird.fr/hor/fdi:010063705},
}