Effect Of Different Bran Germ And Endosperm Composition Of White And Brown Sorghum Varieties On Iron-binding Polyphenols And Phytate Implications To Iron Bioavailability During Fermentation

The improvement of sorghum varieties for beneficial agricultural traits might affect theirrnnutritional and processing properties. The nutritional profile of agriculturally improved varietiesrn(low tannin and high tannin) and the effect of traditional decortication and injera fermentation onrnnutritional characteristics and iron bioavailability were investigated. Low- (Meko) and hightanninrn(Seredo) sorghum varieties were collected and characterized for their grain characteristicsrnand nutritional profile. Household decortication was characterized and its effect on nutrientrnretention and mineral chelating agents was evaluated. Further experiments were conducted byrnextending and shortening of the decortication time and its effect on nutritional profile wasrninvestigated. The effect of fermentation on mineral chelating compounds was evaluated. Ironrnbioavailability was estimated using phytate to iron molar ratio and Hallberg and Hulthén’srnalgorithm. Seredo has slightly higher pericarp thickness than Meko, but had lower seed size andrnnearly the same germ proportion. The iron-binding polyphenols content of Seredo was six to ninerntimes higher than that of Meko (P< 0.05). Decortication had numerous effects on nutrientrnretention. Significant losses in iron-binding polyphenols were observed for both varieties (P

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