%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES
%A Baye, K.
%A Guyot, Jean-Pierre
%A Icard-Vernière, Christèle
%A Rochette, Isabelle
%A Mouquet Rivier, Claire
%T Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours : effect on iron bioaccessibility
%D 2015
%L fdi:010063705
%G ENG
%J Food Chemistry
%@ 0308-8146
%K Xylanase ; Cellulase ; Phytase ; Polyphenol oxidase ; Iron bioaccessibility ; Teff ; Sorghum ; Wheat
%K ETHIOPIE
%M ISI:000348088000009
%P 60-67
%R 10.1016/j.foodchem.2014.11.012
%U https://www.documentation.ird.fr/hor/fdi:010063705
%> https://www.documentation.ird.fr/intranet/publi/2015/02/010063705.pdf
%V 174
%W Horizon (IRD)
%X The effect of removing phytate (IP6), iron-binding polyphenols, and dietary fibers on iron bioaccessibility in wheat-red sorghum (WrS) and teff-white sorghum (TwS) flour blends used in Ethiopia to make injera, a fermented pancake, was evaluated through the application of exogenous enzymes. Phytase treatment led to >90% reduction in IP6 and to an IP6:Fe molar ratio <1, but iron bioaccessibility was not improved (P> 0.05). Phytase + xylanase + cellulase (P + X + C) treatment increased iron bioaccessibility in TwS (non-detectable to 1.6%) and WrS (1.9-3.2%), whereas phytase + polyphenol oxidase (P + PPO) treatment only showed improvement in the TwS blend. P + X + C + PPO treatment of the WrS blend increased the soluble non-dialysable iron fraction (6.7%) more than P + PPO treatment (3.9%). Although 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. Dietary fibers had a negative effect on iron bioaccessibility independent of phytates.
%$ 054