Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

► We compare sorghum phytate reduction by genetic modification and fermentation on in vitro iron availability. ► The inhibitory effect of the tannins prevents any increase in in vitro iron availability. ► Additive effect of genetic modification and fermentation in reducing phytate content increases in vitro iron availability.