Effect of Malt Pretreatment on Antinutritional Factors and HCl Extractability of Minerals of Sorghum Cultivars

Wisal H. Idris, Amro B. Hassan, Elfadil E. Babiker and Abdullahi H. El Tinay

Sorghum grains of cultivars Wad Ahmed and Tabat were germinated for 1, 2 and 4 days to obtain 1-, 2- and 4- day-old malts. About 1% of sorghum malt was added to sorghum flour. The mixtures were incubated at 30^oC with shaking for 30, 60, 90 and 120 min. Phytic acid and tannin contents and minerals extractability (as an index for minerals bioavaliability) were assayed for all treatments. The results revealed that phytate and tannin contents were significantly (P = 0.05) reduced when sorghum flour was pretreated with malt. When a mixture containing 4-days-old malt was incubated for 120 min significantly (P < 0.05) reduced phytate and tannin contents by 39.9% and 26.7%, respectively for Wad Ahmed cultivar while for Tabat cultivar they were reduced by 36.6% and 23.8%, respectively. HCl extractability of both major and trace minerals was also significantly (P = 0.05) improved as a result of malt pretreatment especially when sorghum flour was mixed with 4-days malt and incubated for 120 min.