Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains
Gangcheng Wu, Stuart K Johnson, Janet F Bornman, Sarita J Bennett, Vijaya Singh, Azra Simic, Zhongxiang Fang
PLOS ONE | PUBLIC LIBRARY SCIENCE | Published : 2016
BACKGROUND: It has been predicted that the global temperature will rise in the future, which means crops including sorghum will likely be grown under higher temperatures, and consequently may affect the nutritional properties. METHODS: The effects of two growth temperatures (OT, day/night 32/21°C; HT 38/21°C) on tannin, phytate, mineral, and in vitro iron availability of raw and cooked grains (as porridge) of six sorghum genotypes were investigated. RESULTS: Tannin content significantly decreased across all sorghum genotypes under high growth temperature (P ≤0.05), while the phytate and mineral contents maintained the same level, increased or decreased significantly, depending on the genotyp..View full abstract
Financial support was provided by Curtin International Postgraduate Research Scholarships (CIPRS).