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    Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and in vitro Iron Availability of Sorghum Grains

    237527_237527.pdf (233.4Kb)
    Access Status
    Open access
    Authors
    Wu, G.
    Johnston, S.
    Bornman, Janet
    Bennett, S.
    Singh, V.
    Simic, A.
    Fang, Z.
    Date
    2016
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Wu, G. and Johnston, S. and Bornman, J. and Bennett, S. and Singh, V. and Simic, A. and Fang, Z. 2016. Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and in vitro Iron Availability of Sorghum Grains. PLoS ONE 11(2): e0148712.
    Source Title
    -
    DOI
    10.1371/journal.pone.0148712
    School
    CBS Faculty Operations
    Remarks

    This open access article is distributed under the Creative Commons license http://creativecommons.org/licenses/by/4.0/

    URI
    http://hdl.handle.net/20.500.11937/7172
    Collection
    • Curtin Research Publications
    Abstract

    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 genotype. The in vitro iron availability in most sorghum genotypes was also significantly reduced under high temperature, except for Ai4, which showed a pronounced increase (P ≤0.05). The cooking process significantly reduced tannin content in all sorghum genotypes (P ≤0.05), while the phytate content and in vitro iron availability were not significantly affected. Conclusions: This research provides some new information on sorghum grain nutritional properties when grown under predicted future higher temperatures, which could be important for humans where sorghum grains are consumed as staple food.

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