Abstract
Whole flours of sorghum cultivars Dabar, WadAhmed and Karamaka were irradiated and then fermented and/or cooked. Tannin and phytic acid contents were assayed for all treatments. Traditional processings (fermentation and cooking) were significantly (
P
≥ 0.05) decreased tannin and phytate of the cultivars and further reduction was observed when the flour was irradiated before processing for all cultivars. Radiation process alone had no great effect on tannin and phytate contents but when followed by traditional processing the reduction level was significant (
P
≥ 0.05) for all cultivars. Radiation alone had no significant (
P
≥ 0.05) effect in increment of total and extractable calcium (Ca). However, radiation followed by fermentation and/or cooking significantly (
P
≥ 0.05) increased both total and extractable Ca. Total phosphorus (P) was not significantly (
P
≥ 0.05) increased at all levels of radiation and/or processing but the extractable P was increased. Total iron (Fe) was not affected by radiation and/or processings but the extractable Fe was increased significantly (
P
≥ 0.05) with the radiation dose for all cultivars.