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|Type:||Artigo de periódico|
|Title:||Effect of enzymatic treatment on tannins and phytate in sorghum (Sorghum bicolor) and its nutritional study in rats|
|Abstract:||P>Sorghum is a cereal used as a food source by humans and animals. However, it presents antinutritional factors such as tannins and phytic acid, compounds that form complexes with proteins and minerals, respectively, decreasing sorghum's digestive value. The purpose of this study was to apply tannase and phytase to sorghum and evaluate the effect on tannins and phytate level and the effect of the enzymatic treatment on Wistar rats. Tannin sorghum was treated with tannase and phytase, the effect of this treatment was measured in a study with rats, a group received a diet with raw sorghum and the other one a diet with treated sorghum. The enzymatic treatment was effective in reducing tannins and promoting the increase of inorganic phosphorus. The biological assay showed that the enzymatically treated sorghum was better than raw sorghum in the apparent digestibility of phosphorus, in the level of glucose, cholesterol and triacylglycerol. Treatment of the sorghum also resulted in lower activity of the enzymes aspartate aminotransferase and alanine aminotransferase in rat serum. The enzymatic treatment of sorghum could improve the nutritional value of this cereal while also decreasing environmental pollution.|
|Citation:||International Journal Of Food Science And Technology. Wiley-blackwell, v. 46, n. 6, n. 1253, n. 1258, 2011.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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