Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 220-224

  Kruger, Johanita ^a   Taylor, John R N ^a   Oelofse, André ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Dialysability; Genetically modified; Iron; Phytate; Sorghum; Traditional African porridges

Indexed keywords

DIALYSABILITY; GENETICALLY MODIFIED; PHYTATE; SORGHUM; TRADITIONAL AFRICAN PORRIDGES;

FERMENTATION; GENETIC ENGINEERING; IRON; LACTIC ACID;

IRON RESEARCH;

CALCIUM; IRON; LACTIC ACID; MINERAL; PHOSPHORUS; PHYTATE; TANNIN;

ARTICLE; CONTENT ANALYSIS; CONTROLLED STUDY; DNA MODIFICATION; FERMENTATION; FLOUR; GRAIN; IN VITRO STUDY; PORRIDGE; SORGHUM;

EID: 80054051055     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.063     Document Type: Article

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