Low Phytic Acid Content Research Articles

Trace elemental analysis of rice grown in two regions of Tanzania

The concentrations of elements in rice, locally cultivated in two regions of Tanzania (Mbeya and Morogoro), were determined using Instrumental Neutron Activation Analysis (INAA) for Na, Mg, Al, Cl, K, Ca, V, Mn, Cu and Br, and Particle-Induced X-Ray Emission (PIXE) for P, Fe and Zn. There were no statistical differences in concentrations of the essential elements Fe, Zn, Cu and P in rice from both regions. There was also no significant correlation between grain P and Fe content, suggesting the possibility of growing Tanzanian rice with low phytic acid and high Fe contents.

Study of phytic acid and protein contents during velvet beans (Mucuna pruriens) tempe production with variation of size reduction and fermentation time

Rokhmah LN, Anam C, Handajani S, Rachmawati D. 2009. Study of phytic acid and protein contents during velvet beans (Mucuna pruriens) tempe production with variation of size reduction and fermentation time. Biofarmasi 7: 1-9. Velvet bean is one species of Leguminoceae containing phytic acid. The advantage of phytic acid is for antioxidant. Nevertheless, phytic acid has shortage, i.e. antinutritional. Phytic acid has characteristic that it can be provided from protein to form insoluble complex of phytate and protein. The formation of phytate-protein complex causes decreasing protein availability for human body so reducing the nutrition value of the food product. The aims of this research were to determine the influence of size reduction of velvet beans seed (Mucuna pruriens) and the fermentation time on the contents of phytic acid and soluble protein on the production of velvet bean (Mucuna pruriens) tempe. This research is a factorial experiment that arranged in a Randomized Complete Design (RCD) with two experimental factors including size reduction (3 kinds) and the time of fermentation (5 kinds). Every 12 hours fermentation time for three kinds of velvet beans seed size, the lowest phytic acid and the highest soluble protein were showed by velvet bean tempe from grinded seeds. On the fermentation time of 36 hours for three kinds of seeds size resulted in a lowest phytic acid during fermentation, i.e. 3.32 mg/g, 1.98 mg/g, and 1.16 mg/g, respectively. The contents of highest soluble protein during fermentation obtained on fermentation for 36 hours were 19.51 mg/g, 23.73 mg/g, and 24.89 mg/g. The fermentation time and the size of velvet bean seeds affected on phytic acid and soluble protein contents of velvet bean tempe. The longer fermentation time of velvet bean tempe caused a lower phytic acid content and a higher soluble protein content. The smaller size of velvet bean seeds on tempe caused a lower phytic acid content and a higher soluble protein content. The velvet bean tempe of grinded seeds with 36 hours fermentation had the lowest of phytic acid content and the highest of soluble protein content of all samples with the variation of reducing size and the duration of fermentation. The optimally time fermentation was recommended at 36 hours prior to solid texture, and the soluble protein and the phytic acid content on 48 fermentation were not significant.

Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures

Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect, and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756, and 0.9460 g/100 g dm, respectively. The dough and bread prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation and baking, degradation of phytic acid occurred. Phytic acid was also influenced by pH. Samples of lower pH had a lower phytic acid content. Dough prepared from flour type 500 and type 850 with 10% addition of sourdough had especially low phytic acid contents, and the bread prepared from the respective dough contained no phytic acid at all.

Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability

Representative staple foods from Sidama, Southern Ethiopia, were analyzed for phytate using HPLC, and for Zn, Fe and Ca by flame atomic absorption spectrophotometry (AAS). Enset starchy foods had the lowest phytic acid content, followed by fermented injera prepared from tef. Oleaginous seeds (niger and sesame) had the highest phytate content (∼1600 mg/100 g). The iron content of raw tef and tef injera, unlike barley flour or corn bread, varied markedly, attributed to contaminant iron from soil. The foods prepared from enset and tef were also rich sources of calcium. Most of the fermented foods prepared from enset and tef had low Phy:Zn and Phy:Fe molar ratios, whereas corn bread (unleavened), kidney beans, sesame, and niger seeds had higher molar ratios. Absorption of intrinsic Zn, Fe, and Ca as well as any exchangeable contaminant iron is unlikely to be compromised by phytate in the fermented foods prepared from enset and tef, unless consumed together with high phytate foods such as corn bread, legumes, and oil seeds.

Genotypic and environmental variation in phytic acid content and its relation to protein content and malt quality in barley

Phytic acid or phytate is a chelating agent, which is involved in binding minerals (such as K +, Ca 2+, Zn 2+, Fe 2+, etc.) and making them unavailable for dietary absorption. It is also involved in forming complexes with protein, making protein less soluble, and affecting enzymatic degradation, gastric absorption, and malting processes. The phytic acid and protein contents of barley grains are influenced by genetic and environmental factors. This study investigated differences in phytic acid and protein contents in grains of 100 barley ( Hordeum vulgare L.) genotypes or cultivars. Eight barley cultivars were selected and grown at seven locations for two years to study the effects of genotypic and environmental factors on phytic acid content (PAC) and its relation to malt quality. The phytic acid contents of 100 barley genotypes ranged from 3.85 mg g −1 to 9.85 mg g −1, with a mean of 7.01 mg g −1. The effects of cultivars, locations, time and their interactions were highly significant, but the variation was mainly attributed to the environment (location and time). The correlation between grains phytic acid and protein content was significant and positive. Whereas, the correlation between grain phytic acid content and malt extract was significant and negative. The relationship between phytic acid and protein contents of barley is important as it affects the malting process, malt yield and quality, and final beer quality. Barley grain for malting and feed uses should have low phytic acid content.

Spelt (Triticum aestivum ssp. spelta) as a Source of Breadmaking Flours and Bran Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid

The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions (sieved flour, fine bran, and coarse bran) from nine dehulled spelt and five soft winter wheat samples were compared with regard to their lipid, fatty acid, and mineral contents. In addition, tocopherol (a biochemical marker of germ) was measured in all wholemeals, whereas phytic acid and phosphorus levels were determined in fine bran and coarse bran samples after 1 month of storage. Results showed that, on average, spelt wholemeals and milling fractions were higher in lipids and unsaturated fatty acids as compared to wheat, whereas tocopherol content was lower in spelt, suggesting that the higher lipid content of spelt may not be related to a higher germ proportion. Although milling fractionation produced similar proportions of flour and brans in spelt and wheat, it was found that ash, copper, iron, zinc, magnesium, and phosphorus contents were higher in spelt samples, especially in aleurone-rich fine bran and in coarse bran. Even though phosphorus content was higher in spelt than in wheat brans, phytic acid content showed the opposite trend and was 40% lower in spelt versus wheat fine bran, which may suggest that spelt has either a higher endogenous phytase activity or a lower phytic acid content than wheat. The results of this study give important indications on the real nutritional value of spelt compared to wheat. Moreover, they show that the Ca/Fe ratio, combined with that of oleate/palmitate, provides a highly discriminating tool to authenticate spelt from wheat flours and to face the growing issue of spelt flour adulteration. Finally, they suggest that aleurone differences, the nature of which still needs to be investigated, may account for the differential nutrient composition of spelt and wheat.

Expression and nucleotide sequence of an INS (3) P1 synthase gene associated with low-phytate kernels in maize (Zea mays L.).

Most of the phosphorus (P) in maize (Zea mays L.) kernels is in the form of phytic acid. A low phytic acid (lpa) maize mutant, lpa1-1, displays levels reduced by 66%. A goal of genetic breeding is development of low phytic acid feedstocks to improve P nutrition of nonruminant animals and reduce the adverse environmental impacts of excess P in manure. The genetic basis of the lpa1-1 mutation is not known, but previous genetic mapping has shown both the mutant phenotype and the Ins (3) P(1) synthase (MIPS) gene, which encodes the first enzyme, myo-inositol phosphate synthase, in the phytic acid biosynthetic pathway, map to the same chromosomal region in maize. Research was conducted to determine the expression of the MIPS gene in lpa1-1 and wild-type kernels with similar genetic backgrounds and to ascertain if variation in the MIPS coding sequence could be inferred to be the basis of the mutation. MIPS enzyme activity determined by TLC was reduced 2-3-fold in mutant kernels. RT-PCR-based experiments using primers specific for the 1S-MIPS sequence indicated gene expression was reduced 50-60% in the mutant. Sequence analysis of the MIPS genomic sequence revealed 10 exons and 9 introns that are identical in both mutant and wild-type developing kernels. These findings support an association between reduced MIPS gene activity and low phytic acid content, but additional research should examine the promoter, the 5'UTR, or transcriptional controlling elements of the MIPS gene to ascertain the possible presence of a genetic lesion in those regions.

Grain phytic acid content in japonica rice as affected by cultivar and environment and its relation to protein content

Phytic acid and protein contents in grains of japonica rice cultivars collected from different areas of China were assayed in this study. Meanwhile, a multi-location trial was conducted to determine phytic acid content of 24 cultivars grown at 4 locations with wide differences in ecological conditions. For 72 cultivars, phytic acid content ranged from 0.685% for Xiu217 to 1.03% for Huai9746, with a mean of 0.873%, and protein content ranged from 6.45% for Xiu52 to 11.1% for K45, with a mean of 8.26%. There was no significant correlation between grain phytic acid and protein content, suggesting the possibility of breeding japonica rice cultivars with low phytic acid and high protein contents. The effects of cultivars, environments (locations) and their interactions on phytic acid content were all highly significant, with the location having the largest effect. The highly significant interaction between cultivar and environment suggests that the correct evaluation of rice germplasm by phytic acid content should be conducted in multi-environments.

Phytic acid level in edible grain derivatives in the Canary Islands ( gofio and frangollo )

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.

Phytase production and decrease of phytic acid content in canola meal byAspergillus carbonarius in solid-state fermentation

Solid-state fermentation (SSF) usingAspergillus carbonarius with canola meal as a substrate showed that production of phytase was associated with growth; maximum activity was achieved after 72 h. Apparent 25% and 10% increases in the protein content of the canola meal were noticed after 48 h and 72 h, respectively but total carbohydrate concentration had fallen by 25% by the end of fermentation. The rate of decrease of phytic acid content was optimum with a moisture content between 53% and 60%; homogenization of the inoculum for 120 s led to the greatest biomass and lowest phytic acid content. Inoculation of sterile meal led to lower phytic acid contents than inoculation of non-sterile meal.

Variability in phytic acid content and protein digestibility of grain legumes.

Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics were analyzed for phytic acid, in vitro protein digestibility (IVPD), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values differed significantly among and within these species. Phytic acid content (mg/g) was the highest in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) and chickpea (9.6). On an average, phytic acid constituted 78.2 percent of the total phosphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively. The IVPD values of genotypes of mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a significant negative correlation between phytic acid and IVPD of these genotypes. Phytic acid was significantly and positively correlated with protein but the magnitude of correlation was very low in chickpea and pigeonpea. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding program to improve their nutritive value and utilization.

Phytic acid content of three legumes in the raw, cooked and fibre forms

AbstractPhytate was extracted on an anion‐exchange column and determined colorimetrically. More phytate could be extracted from beans using trichloroacetic acid and warming at 60°C than by using hydrochloric acid extraction. The phytic acid contents of three starchy legumes, namely butter beans, broad beans and lentils, in the raw forms were found to be in the range 0.86–1.5%. On cooling, phytic acid was reduced markedly in lentils and butter beans (by 60 and 50%, respectively), while for broad beans only 11% was lost. The fibre‐rich fractions of the three legumes showed low phytic acid contents (0.11–0.43%).

Preparation of High Bran Arabic Bread with Low Phytic Acid Content

ABSTRACTIncubation of wheat bran at pH 5.2 and at a temperature of 55°C for various periods of time caused an increase in the levels of inorganic phosphorus and inositol phosphates and a simultaneous decrease in the level of phytic acid. When Arabic bread containing different levels of bran was prepared, up to 32% of the original phytic acid was lost during the process of bread preparation. Incorporation of wheat malt in the bread formula did not have any effect on phytic acid loss while incubation of bran in an acidic medium followed by repeated decantation of the incubation liquid produced a high bran bread almost free of phytic acid.

Isolates from faba bean and soybean with lowered content of phytic acid and activity of the trypsin inhibitors.

For obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents. Isolates obtained on laboratory conditions were subjected to chemical and organoleptic tests. It was shown that proper steering of the processing allowed for obtaining isolates with lower phytic acid content and decreased activity of the trypsin inhibitors, although the efficiency of the process decreased also. Modified processing was more efficient for elimination of the phytic acid from soybean isolates compared to faba bean. It was also shown that isolate neutralization considerably improved their solubility and decreased the activity of trypsin inhibitors.