Phytate, a major antinutritional factor present in millets and legumes, chelates minerals like calcium, iron and zinc leading to their poor bioavailability. Phytase fromAspergillus japonicuswas expressed extracellularly inSaccharomyces cerevisiaeand its ability to reduce phytate in sorghum flour was determined. When theA. japonicusphytase-expressing strain was used to ferment sorghum dough, phytate reduction increased by 43% as compared to control strain. This approach of simultaneous proofing and phytate reduction can be used to increase micronutrient availability of non-wheat food products.