Lactic Fermentation of Non‐Tannin and High‐Tannin Cereals: Effects on <i>In Vitro</i> Estimation of Iron Availability and Phytate Hydrolysis

ABSTRACT The effect on iron availability estimated in vitro and phytate hydrolysis was investigated in non‐tannin and high‐tannin cereals, lactic fermented as flour/water slurries or gruels. A natural starter culture initiated fermentation and addition of germinated flour and phytase in the fermentation process was tested. Lactic fermentation of nontannin cereals with added flour germinated sorghum seeds or wheat phytase increased iron solubility from about 4% up to 9 and 50%, respectively. Soaking flour in water before adding starter culture had a similar effect. The increase in soluble iron was strongly related to enzymatic deeradation of phytate (p&lt;0.001). The reduction of inositol hexa‐ and pentaphosphates was about 50% with added germinated flour. Reduction was &gt; 90% after soaking the flour prior to fermentation and almost complete with 50 mg phytase added. High‐tannin cereals showed a minor increase in soluble iron after fermentation, ascribed to the inhibitory effect of tannins (both on iron solubility and on enzymatic hydrolysis of phytate). Lactic‐fermented cereal foods have a potential in developing countries to improve iron nutrition.