Low Phytic Acid Content Research Articles

Characterizing the diversity of grain phytic acid content in Indian rice landraces by multivariate genetic analyses

Phytic acid (PA) acts as chelator of cationic mineral elements iron (Fe) and zinc (Zn) and obstructs their absorption in the human gut. We have evaluated a set of 162 traditional rice landraces for phytic acid phosphorus (PA-P), inorganic phosphorus (Pi) and total phosphorus (TP). Wide variability was observed for PA-P, Pi and TP ranging from 1.12 to 3 mg/g, 0.004 to 0.16 mg/g and 1.17 to 3.04 mg/g respectively. The mineral micronutrients, Fe and Zn were not in correlation with PA-P, Pi and TP implicating the possibility of their independent improvement while PAP showed a significant positive correlation with TP and significant negative correlation with Pi. Principal component analysis (PCA) identified two principal components PC1 and PC2, explaining 50.6 % and 32.1 % of the total variation, respectively. Cluster analysis grouped the accessions into four clusters. The study has also led to the identification of promising donors such as P1490 and Gowri with low PA content to be utilized in rice biofortification programmes.

Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility

The growing world population and its environmental impact motivate searching for new protein sources for the human diet. Agro-industrial by-products are potential sources due to high protein content. This study characterized meals from five sources (pumpkin seed, flaxseed, chia seed, sesame seed, and grapeseed), about the proximate composition, antinutritional factors (ANFs), amino acid profile (AA), and in vitro protein digestibility (IVPD). These by-products present protein content up to 40% and IVPD between 70-85%. ANFs results presented a low phytic acid content for all seed meals and high tannins content in grapeseed meal. In terms of essential AA, the chia seed meal did not show any deficiency. In contrast, the first limiting AA in sesame meal and brown flaxseed meal was lysine, and in pumpkin seed meal, grapeseed meal, and flaxseed meal were sulfur amino acids. These agro-industrial by-products are alternatives for replacing animal protein sources due to recovering high-quality proteins, minimizing adverse environmental impacts, and conserving scarce natural resources.

Combination of High Zn Density and Low Phytic Acid for Improving Zn Bioavailability in Rice (Oryza stavia L.) Grain

BackgroundZn deficiency is one of the leading public health problems in the world. Staple food crop, such as rice, cannot provide enough Zn to meet the daily dietary requirement because Zn in grain would chelate with phytic acid, which resulted in low Zn bioavailability. Breeding new rice varieties with high Zn bioavailability will be an effective, economic and sustainable strategy to alleviate human Zn deficiency.ResultsThe high Zn density mutant LLZ was crossed with the low phytic acid mutant Os-lpa-XS110–1, and the contents of Zn and phytic acid in the brown rice were determined for the resulting progenies grown at different sites. Among the hybrid progenies, the double mutant always displayed significantly higher Zn content and lower phytic acid content in grain, leading to the lowest molar ratio of phytic acid to Zn under all environments. As assessed by in vitro digestion/Caco-2 cell model, the double mutant contained the relatively high content of bioavailable Zn in brown rice.ConclusionsOur findings suggested pyramiding breeding by a combination of high Zn density and low phytic acid is a practical and useful approach to improve Zn bioavailability in rice grain.

Genetic Analysis and Molecular Mapping of the Quantitative Trait Loci Governing Low Phytic Acid Content in a Novel LPA Rice Mutant, PLM11.

Breeding rice varieties with a low phytic acid (LPA) content is an effective strategy to overcome micronutrient deficiency in a population which consume rice as a staple food. An LPA mutant, Pusa LPA Mutant 11 (PLM11), was identified from an ethyl methane sulfonate (EMS)-induced population of Nagina 22. The present study was carried out to map the loci governing the LPA trait in PLM11 using an F2:3 population derived from a cross between a high phytic acid rice variety, Pusa Basmati 6, with PLM11. The genotyping of the F2 population with 78 polymorphic SSR markers followed by the estimation of phytic acid content in the seeds harvested from 176 F2 plants helped in mapping a major QTL, qLPA8.1, explaining a 22.2% phenotypic variation on Chromosome 8. The QTL was delimited to a 1.96 cM region flanked by the markers RM25 and RM22832. Since there are no previous reports of a QTL/gene governing the LPA content in rice in this region, the QTL qLPA8.1 is a novel QTL. In silico analysis based on the annotated physical map of rice suggested the possible involvement of a locus, Os08g0274775, encoding for a protein similar to a phosphatidylinositol 3- and 4-kinase family member. This needs further validation and fine mapping. Since this QTL is currently specific to PLM11, the linked markers can be utilized for the development of rice varieties with reduced phytic acid (PA) content using PLM11 as the donor, thus enhancing the bioavailability of mineral micronutrients in humans.

Effects of different germinated seeds flour on mineral, phytic acid and total phenolic content of cookies

The effects of germination at different germination period (1, 3 and 5 days) on physical, chemical and nutritional properties of three different seeds (wheat, rye and lentil) were investigated. Germination caused significant increase in ash, protein, total phenolic content, minerals (Ca, Mg, Fe, Zn, K, P) and phytic acid loss. As the germination period increased, L* values decreased, a*, b* and SI values increased. Germinated seed flours (GSF) were substituted for wheat flour at different ratios (0, 5, 10 and 15%) in cookie formulation to improve nutritional properties. The addition of GSF in cookie formulation gave lower phytic acid content than the control cookie sample. The highest calcium and magnesium content of the cookies were determined with germinated rye flour (GRF); the highest iron, potassium and zinc value were obtained with germinated green lentil flour (GGLF). The use of 5 % level had caused similar taste values to the control cookie samples.

Knockout of MULTI-DRUG RESISTANT PROTEIN 5 Genes Lead to Low Phytic Acid Contents in Oilseed Rape.

Understanding phosphate uptake and storage is interesting to optimize the plant performance to phosphorus fluctuations. Phytic acid (PA) is the major source of inorganic phosphorus (Pi) in plants. Genetic analyses of PA pathway transporter genes (BnMRP5) and their functional characterization might provide clues in better utilizing the available phosphate resources. Furthermore, the failure to assimilate PA by monogastric animals results in its excess accumulation in manure, which ultimately causes groundwater eutrophication. As a first step toward breeding low PA mutants in oilseed rape (Brassica napus L.), we identified knockout mutants in PA biosynthesis and transporter genes. The obtained M3 single mutants of Bn.MRP5.A10 and Bn.MRP5.C09 were combined by crossing to produce double mutants. Simultaneously, crosses were performed with the non-mutagenized EMS donor genotype to reduce the background mutation load. Double mutants identified from the F2 progeny of direct M3 crosses and BC1 plants showed 15% reduction in PA contents with no significant differences in Pi. We are discussing the function of BnMRP5 paralogs and the benefits for breeding Bnmrp5 mutants in respect to low PA, yield, and stress tolerances.

Improvement of chemical properties of noodle and pasta using dephytinized cereal brans

In this research, cereal brans (rice, rye, wheat and oat) were dephytinized by two different methods (phytase enzyme and malt flour) and used in noodle and pasta formulation (20%) to improve nutritional quality of the final product. As a result of phytase treatment, phytic acid content of different bran samples decreased between 70.9 and 83.5%. Rice bran noodles and pasta samples gave the highest amount of phytic acid. In general, the use of cereal bran in noodles samples increased protein and fat content compared to control noodles. The use of cereal bran increased the total dietary fiber content by 1.9–3.3 times in noodle and 1.7–2.9 times in pasta samples. All bran samples increased total phenolic content and antioxidant activity values in noodles and pasta samples (p < 0.05). The amount of Ca, P, K, Mg and Zn of cereal bran noodles and pasta samples was higher than control noodles and pasta samples (p < 0.05). In addition to nutritional enrichment, it was concluded that the noodles and pasta samples with a lower phytic acid content can be produced using dephytinized cereal brans.

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes.

Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2–91.3%; for zinc 41.2–84.0%; and for phytic acid 49.9–85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.

Phytic Acid- an AntiNutrient Nutraceutical in Ethnic Vegetables Growing Wildly in Tribal Regions of Bangladesh

Phytate has nutraceutical property and scores of potential health benefits in spite of undesirable anti nutrient property. This article investigated phytic acid content in a wide variety of ethnic vegetables growing wildly in tribal regions of Bangladesh. The study was conducted on thirty four rare ethnic vegetables comprising 26 leafy and 8 non-leafy vegetables. A multiregional sampling plan was employed to collect representative samples. The vegetable were collected from weekly markets at Rangamati, Bandarban, Mymensing, Gazipur and Madhupur. The vegetable samples collected were identified and certified by a taxonomist of the Department of Botany, University of Dhaka. After taking the vegetables to the lab, the taxonomist confirmed their English and Scientific names. For the estimation of moisture 5g cleaned, air-dried, chopped and well mixed samples were taken and the remainder was first dried in the sun, then in an electric dryer. Dried samples were ground in a mechanical grinder, kept in auto seal packs and stored in clean desiccators to avoid further moisture gain. These samples (analytes) were ready for further analysis. Phytic acid was determined by Spectro-photometric method. The values reported were the means of three replicates. Two leafy and two non-leafy vegetables could not be identified taxonomically. Overall Phytic acid content in both leafy and non leafy vegetables was ranged from 3.10±0.07 to 72.18±0.56 mg per 100g edible portion. In leafy vegetables, Indian acalypha (<i>Acalypha indica</i>) contained the lowest content of phytic acid, while in the non leafy lowest phytic acid was present in the Greater Yam (Dioscorea alata). However, French/kidney bean (<i>Vigna grahamiana</i>), Bronze banana (<i>Musa ornata</i>), Yam (<i>Dioscorea bulbifera</i>), Lime (<i>Citrus aurantifolia</i>), Kamino (<i>Caesalpinia digyna</i>), Amsurothi, and tamarind leaves (<i>Tamarindus indica</i>) contained higher amount (ranged from 21.48±0.29 to 72.18±0.56 mg per 100g edible portion) of phytic acid followed by moderate amount of phytate contents in smartweed (<i>Ampelygonum chinense</i>), Greater galangal <i> (Alpinia nigra)</i>, Duggal fiber tree <i>leaves (Sarcochlamys pulcherrima)</i> and Ghima leaves (<i>Polycarpan prostratum</i>) (ranged from 15.8±0.81 to 19.49±0.79 mg per 100g edible portion). Some other vegetables also had a lower phytic acid content. These ethnic rare vegetables which are rich in phytic acid and other nutrients have both nutraceutical and antioxidant potential could cure future environment and stress induced non communicable chronic diseases.

Enumerating the phytic acid content in maize germplasm and formulation of reference set to enhance the breeding for low phytic acid.

Phytic acid (Myoinositol 1, 2, 3, 4, 5, 6 hexakisphosphate) is a ubiquitous compound present in plants. It is an important constituent in seed reducing the bioavailability of phosphorous and mineral nutrients when fed to monogastric animals like swine, poultry, fish etc. Hence, identification of maize germplasm with reduced phytic acid content is imperative to formulate the breeding programs to evolve low phytate lines. Towards this, three hundred and thirty-eight maize germplasm accessions available at Department of Millets, TNAU, were raised and screened for phytic acid content which varied from 2.77 to 16.70mg/g of seed. Based on the variability present, a reference set with fifty-eight genotypes for phytic acid was formulated. The reference set was formed with random genotypes selected from the base population to follow a normal distribution (skewness; 0.17, kurtosis; 0.61 and K-S test for normality Dn = 0.70) for phytic acid. The non-significant difference between the means of the base and the reference ensured the entire representation of the base in the formulated reference for phytic acid. Among all the lines in the reference set, the lowest phytic acid content were observed in the lines UMI-113 (2.77mg/g) followed by UMI-300-1 (3.17mg/g), UMI-467 (5.50mg/g) and UMI-158 (6.58mg/g) could be used as donors for low phytic acid in breeding programs. The principal component analysis for studying the extent of variability in the reference, revealed six major principal components that exhibited 80.40% of variation with flowering traits, ear height and phytic acid as a major contributor for variability. The characters namely plant stand, germination percentage, kernel yield, ear length, ear diameter and number of kernels per row were found to be positively correlated with the phytic acid and this emphasizes the negative pleiotropic effects of low phytic acid lines in germination and seed set. Thus this formulated reference set enables the breeders to handle minimum population for further grouping the genotypes to analyse their heterotic potential combined with low phytic acid.

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties.

Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP.

Planting Locations with Higher Temperature Produce More Bioactive Compounds and Antioxidant Capacities of Wheat

Bioactive compounds such as phenols and phytic acid in wheat contribute to antioxidant capacities. (1) Background: Prior studies drew a general conclusion that the environment affected bioactive compounds greatly, but how the single environmental factor affects these characteristics remains unclear. (2) Methods: We conducted that twenty-eight winter wheat genotypes were grown in replicated trials at seven locations in China for two consecutive years and subdivided the environmental factor into five soil factors and six meteorological factors to evaluate the impact on the antioxidant capabilities and bioactive compounds contents of wheat grains by using principal component analysis (PCA). RT-PCR was used to identify gene expression of bioactive compounds under different conditions. (3) Results: Temperature affects bioactive compounds contents and antioxidant capacities greatly in wheat grains. Accumulation time, daylight length, and daily maximum temperature showed a high correlation with bioactive compounds contents and antioxidant capacities, especially in the vegetative growth phase. The gene TaMIPs related to phytic acid and TaPAL1, TaC3H1, TaC4H, Ta4CL1, and TaCOMT1 related to total phenolics had higher gene expression level with larger temperature differences in wheat grains. (4) Conclusions: The planting locations with higher temperatures and longer daylight length could produce higher contents of bioactive compounds and antioxidant capacities and the cooler temperatures of a planting location might produce wheat grains with lower phytic acid contents in wheat grains.

Comparative study of phytic acid estimation by enzymatic and indirect assays in maize germplasm (Zea Mays.L)

Phytic acid is an abhorrent anti-nutritional factor ascertaining several micronutrient deficiencies to monogastric animals by their chelating ability. Hence, screening of germplasm accessions by a rapid assay is necessary to identify the potential donors for low phytic acid in maize. This compound involves in a complex pathway inhabiting the role of several genes, establishes the difficulties in the molecular screening and elaborates the importance of an initial rapid assay in facilitating the screening of germplasm resources. Although, several methods have been followed for phytic acid content estimation, the direct estimation of phytic acid by Megazyme kit is found to be more precise than any other methods adopted. This Megazyme kit utilizes the natural phytase enzyme to liberate the free phosphorous from the samples and measures the phytate phosphorous content. But, estimating by this kit increases the cost of estimation while going for screening of a large number of samples. Thus an alternate rapid method that estimates the phytic acid content with a similar efficiency to this Megazyme assay has to be followed to facilitate the screening in a larger population. Among all the known methods, the Indirect assay described by Davies and Reid (1979) is found to be rapid and easy to be carried out in the initial screening of germplasm resources. Hence, a comparative study of phytic acid content estimated by these two protocols in a set of fifty-eight lines were subjected to a chi-square and paired t test. The phytic acid estimated by direct assay ranged from 2.04 to 15.59 mg/g and by indirect assay the range was observed from 2.77 to 16.70 mg/g. Although there were minor variations, there was not much difference observed between the two protocols. The chi- square test revealed a perfect goodness of fit between the protocols ( 2Calculated< 2 Table). Simultaneously, the paired t test between the means of phytic acid estimated from two protocols also exhibited a null difference (t calculated < t table) among them. Thus, we can conclude that the rapid indirect assay described by Davies and Reid (1979) could be effectively followed for initial screening of large number of germplasm accessions to identify the spontaneous donors of low phytic acid content in maize.

Identification of low phytic acid and high Zn bioavailable rice (Oryza sativa L.) from 69 accessions of the world rice core collection

Improving the micronutrient content and reducing the phytic acid (PA) in major staple food crops through plant breeding techniques are considered sustainable strategies to increase micronutrient bioavailability. This study documents the variation in PA and zinc (Zn) contents within the natural genetic variation of rice using the World Rice Core collection (WRC) and identifies useful genetic determinants in the Zn biofortification process. Some WRC accessions were observed having a low PA content and high Zn bioavailability and some others with a high PA content and low calculated Zn absorption. No significant differences were observed in the mineral or heavy metal contents among low and high PA lines examined suggesting that different mechanisms are controlling these traits, so that manipulating the PA content could be achieved without affecting the concentration of these elements. A genome-wide association study revealed that a chromosomal region near several significant SNPs determines the natural variation in rice PA content. Furthermore, a low PA trait in rice, rather than a high Zn content should be the key target for increasing Zn bioavailability.

Effect of chitosan pre‐soaking on the growth and quality of yellow soybean sprouts

Soybeans are popularly known as a healthy food in many Asian countries and are mostly consumed as sprouts. The present study aimed to investigate the potential applications of chitosan as a natural growth regulator of soybean sprouts, as well as to determine the variation and composition of nutrients and anti-nutrients of soybean sprouts pre-soaked in different concentrations of chitosan solutions. The hypocotyl length and fresh weight of the soybean sprouts could be positively affected by chitosan treatment. The content changes of bioactive products in chitosan-soaked soybean sprouts were dependent on the concentration of chitosan and germination time. Additionally, the lowest phytic acid content was observed in 8 g kg-1 chitosan-treated soybean sprouts, and the phytic acid content values after 5 days of germination was 1.56 g kg-1 , which was decreased by 79.0% compared to the value in ungerminated soybean. Chitosan pre-soaking can increase the hypocotyl length and fresh weight of soybean sprouts and also positively effect the content of bioactive products in sprouts, whereas phytic acid can be partially removed, thereby leading to the enhancement of product quality. Chitosan pre-soaking is an alternative technology for the production of low-cost functional foods, where the dose of chitosan is a key factor. © 2018 Society of Chemical Industry.

Functional and physical properties of cookies enriched with dephytinized oat bran

Oat bran is widely used for enrichment of health-oriented products due to their high dietary fiber (DF) and bioactive compounds contents. However, its high phytic acid (PA) content generally is overlooked. PA is an antinutrient which decreases bioavailability of minerals and proteins. Therefore, our aim was to produce oat bran cookies with low PA content. Oat bran was dephytinized with two different methods (fermentation and hydrothermal). Cookies were prepared by substitution of flour with dephytinized oat brans (0%, 7%, 14% and 21%) and evaluated in terms of physical characteristics, functional and sensory properties. Dephytinized oat brans supplemented cookies had significantly low PA content. Additionally, this supplementation enhanced DF content, phenolic compounds content and antioxidant activity of corresponding cookies much more than untreated bran. Oat bran and dephytinized oat bran addition has similar effects on cookies, resulted in higher spread ratios, harder texture and darker color. Their sensory evaluation scores are promising, especially fermented oat bran's. These results show dephytinized oat brans have a great potential use in bakery industry, does not have to be limited with cookies but also could be suitable for different types of baked goods.

Phytase overexpression in Arabidopsis improves plant growth under osmotic stress and in combination with phosphate deficiency

Engineering osmotolerant plants is a challenge for modern agriculture. An interaction between osmotic stress response and phosphate homeostasis has been reported in plants, but the identity of molecules involved in this interaction remains unknown. In this study we assessed the role of phytic acid (PA) in response to osmotic stress and/or phosphate deficiency in Arabidopsis thaliana. For this purpose, we used Arabidopsis lines (L7 and L9) expressing a bacterial beta-propeller phytase PHY-US417, and a mutant in inositol polyphosphate kinase 1 gene (ipk1-1), which were characterized by low PA content, 40% (L7 and L9) and 83% (ipk1-1) of the wild-type (WT) plants level. We show that the PHY-overexpressor lines have higher osmotolerance and lower sensitivity to abscisic acid than ipk1-1 and WT. Furthermore, PHY-overexpressors showed an increase by more than 50% in foliar ascorbic acid levels and antioxidant enzyme activities compared to ipk1-1 and WT plants. Finally, PHY-overexpressors are more tolerant to combined mannitol stresses and phosphate deficiency than WT plants. Overall, our results demonstrate that the modulation of PA improves plant growth under osmotic stress, likely via stimulation of enzymatic and non-enzymatic antioxidant systems, and that beside its regulatory role in phosphate homeostasis, PA may be also involved in fine tuning osmotic stress response in plants.

Caracterización nutricional y determinación de ácido fítico como factor antinutricional del frijol caupí

In Cordoba, Monteria, Colombia, poverty reaches 67.8% of the population, with a generalized food under consumption in the region, and it is estimated that on average, the daily calorie intake is lower than an 18.7%, so, it is necessary to know the qualitative characteristics and the anti-nutritional factors of regional raw materials. The objective of this study was to nutritionally characterize 43 genotypes of cowpea beans and to quantify the phytic acid of the best cultivars based on the study of organic phosphorus content on the samples, assuming that one molecule of this acid contains six molecules of phosphorus, in relation to the protein content and minerals. The genotypes that were used came from Córdoba’s University Genetic Improvement Program; the investigation was developed between 2012 to 2014. The Criollo Córdoba bean sample, which was used as a control, had the highest value in phytic acid content of (12.267 ± 2.15 mg/g) and the cultivar L042 had the lowest phytic acid content (9.630 ± 1.725 mg/g). ), which indicates an improvement in the bioavailability of minerals. The protein content had a range between 22.05% ± 0.82 to 26.90% ± 1.76, and the lines L047, L042, L026, L029, L019 and L002 showed a higher content. The iron amount varied between 59.54% ± 24 and 77-177.90% ± 122.20, excelling in the cultivars L042, L020, L001, L005, L057 and L047, which exceeded the control sample. The tested genotypes showed significant differences (p≤0.05) in phosphorus content and values ranged from 4.64 ± 0.43 to 5.69% ± 0.38%; no cultivar surpassed the control sample. In zinc content, cultivars showed no significant differences (p≥0.05), and ranged between 43.46% ± 4.75 and 10.81 ± 53.38%. L042 cultivar was the best in nutritional and lower phytic acid content as antinutritional substance required to replace the currently consumed varieties of cowpea beans.

Genetic variability and correlation studies of yield and phytic acid in F2 populations of maize (Zea mays L.)

A genetic study in the F2 populations of three crosses viz, UMI1200 x UMI1099, UMI1201 x UMI1099 and UMI1210 x UMI1099 was carried out in Kharif 2017. The genetic parameters studied include genotypic and phenotypic coefficient of variances, heritability, genetic advance as percent of mean and correlation coefficient. Performance of the individual genotypes of all the three F2 populations for 17 traits including seed yield and phytic acid revealed the presence of significant difference among genotypes, indicating the presence of genetic variability. Marginal difference between genotypic coefficient of variation (GCV) and phenotypic coefficient of variation (PCV) indicated that variability was due to genetic factors for most of the traits studied. Traits that exhibited high heritability along with high genetic advance as percentage of mean (GAM) which can be used for selection were identified. Association studies depicted that plant height, cob placement height, cob length, cob breadth, number of rows per cob, number of kernels per row, cob weight, hundred kernel weight and shelling percentage exhibited positive correlation with yield. Correlation between yield and phytic acid content was found to be non-significant in the current study which revealed that selection can be progressed in both directions independently and its possible to obtain inbreds with low phytic acid content and high yield in the later generations through effective breeding and selection strategies.

EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS

Fermentation is an important process for improvement of functional properties of food product. It is also one of the most effective methods for reducing phytic acid content. Tarhana production contains 7 day fermentation by yoghurt bacteria with and without bakers’ yeast. In this study, wheat flour used in tarhana preparation was replaced with different cereal flours (barley, rye and oat), legume flours (chickpea, common bean and lentil) and cereal bran (rye, oat and barley) at 50%, 50% and 25% levels, respectively. All types of flour and bran addition increased the ash and mineral content compared to the control, and the highest ash, calcium, iron, magnesium and zinc content was determined with rye flour addition. After fermentation process, the lowest phytic acid content was found with 50 % barley flour addition. The mean of phytic acid loss after fermentation changed between 90.91% and 94.31% and the lowest phytic acid losses were found with oat and rye bran addition. Tarhana samples produced with yeast had higher mean values for mineral matter, total phenolic content and antioxidant capacity on the other hand gave less appreciation by the panelists. According to general acceptability; the most popular tarhana samples after control was rye flour tarhana sample.