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Abstract
The phytic acid content of hand-produced grain derivatives (gofio and frangollo) commonly consumed in the Canary Islands was determined. A total of 380 samples of gofio from different cereals (90 from wheat, 120 from corn, 60 from rye, 110 from barley) and 100 samples of frangollo were analyzed. The method proposed by Garcia-Villanova et al. in 1982 was used for determination of phytic acid content in cereal flours. Phytic acid concentrations are within the range >3–≥ 12 mg/g for gofio, and >3–≥ 9 mg/g for frangollo. The arithmetic means obtained from all the samples studied were 6.97 mg/g for gofio and 6.54 mg/g for frangollo. On analyzing the phytic acid content in all the gofio samples per cereal, significant differences were observed for the different gofio types. Corn gofio has a lower phytic acid content than rye and wheat gofios and a similar phytic acid content to barley gofio. There are no differences in phytic acid content among wheat, rye and barley gofios.
Published Version
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