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

Sorghum grains of cultivars Wad Ahmed and Tabat were germinated for 1, 2 and 4 days to obtain 1-, 2and 4day-old malts. About 1% of sorghum malt was added to sorghum flour. The mixtures were incubated at 30 C with shaking for 30, 60, 90 and 120 min. Phytic acid and tannin contents and minerals o 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.