Loss Of Phytic Acid Research Articles

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.

Influence of heat treatment for some wheat milling fractions on fino bread quality.

The influence of incorporating dry-heated wheat bran, at 5, 10, 15, and 20g/100g levels with dry-heated wheat germ at 3g/100g level, on fino dough rheology and bread quality was studied in comparison with fino bread containing unheated fractions, and white wheat bread. Dry heat treatment showed insignificant effects on the chemical composition and the dietary fibers of wheat bran and wheat germ, but was effective in reducing lipase activity by half in wheat bran, and by 100% in wheat germ. Dough containing dry heated fractions lowered the water absorption, extended the development time, strengthened the protein network, and increased the stability time, starch gelatinization, hot-gel stability, and starch retrogradation. Fino bread had larger loaf volume, darker crumb color, and lesser firm, gummy, and chewy texture. Sensory acceptability of fino bread loaves containing heated fractions indicated significant (P ≤ 0.05) improvement in taste, flavor and overall acceptability scores. Fino bread provided 9.0 to 21.5% of the dietary fiber intake (DFI) for the adults, showed significant loss of phytic acid (30-34%), had higher significant total phenolic contents (109.2-198.2mg GAE/100g), and antioxidant activity (40.17-47.46%). Levels of 10 and 15g heated bran with 3g heated germ/100g showed acceptable results among all studied characteristics. Dry heat treatment could be applied on wheat bran and wheat germ to mitigate their negative influences on dough rheological behavior, and to deliver functional fino bread to consumers, with more dietary fiber, high-quality nutrients and antioxidant activity.

Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour

The influence of different dephytinisation methods such as malt flour addition, phytase enzyme application and citric acid addition on some properties of commercial bread and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated. Ash, protein, crude fat, antioxidant activity, total phenolic content and mineral matters of both breads increased with the usage of cereal-legume flour blend. Cereal-legume flour blend also resulted in increments on phytic acid content of commercial bread (330 mg/100 g) and traditional flat bread (422 mg/100 g) compared to its controls (98 and 152 mg/100 g, respectively). Phytase enzyme application provided the highest loss of phytic acid for commercial bread (54%) and traditional flat bread (52%). Dephytinisation methods had no significant effect on weight, specific volume and hardness (24 h) of commercial bread containing 25% cereal-legume flour blend. Compared to other dephytinisation methods citric acid addition provided higher diameter, spread ratio and hardness (72 h) values in traditional flat bread. Taste and odour parameters of breads were not affected by the dephytinisation methods.

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.

Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds.

Lupin is a valuable ancient legume which contains high amount of protein, dietary fiber, oil, minerals and different functional components. Bitter lupin seeds cannot be consumed directly since its high toxic alkaloid content. Cooking and soaking are effective processes for removing these toxic substances and antinutrients as phytic acid, trypsin inhibitors and oligosaccharides. In this study, debittering process containing cooking and soaking up to 144h was applied to lupin seeds. Raw lupin seeds had 3.3% ash and 41.3% protein content. Ash and protein content of debittered seeds changed between 2.1 and 2.5%, 39.5 and 40.9% respectively. After debittering process, significant (p < 0.05) decreases (between % 5.7 and 75.7) were observed in calcium, phosphorus, zinc, iron, magnesium and manganese contents of the lupin seeds. Phytic acid was removed from raw lupin seeds up to 71.4% ratio by debittering processes, and soaking in distilled water at 55°C and long soaking time (144h) was found the most effective methods on phytic acid loss. While more lighter (L*) seeds were obtained with soaking in distilled water at 25°C, soaking in 0.5% NaHCO3 solution gave more yellowish (b*) seed properties compared to other soaking methods. Soaking in 0.5% NaHCO3 solution at 144h gave the most liked products in terms of sensorial evaluation.

Nixtamalization Effects on the Contents of Phytic Acid in the Varieties of Maize and the Bioavailability of Iron in Nixtamalized Maize to Young Pigs

The present study was conducted to investigate the effect of nixtamalization process on the phytic acid loss of maize and the subsequent influence on iron bioavailability of the iron-deficient piglets. Two experiments were conducted to achieve the objective: in the first step, three types of maize varying in phytic acid contents were processed by five lime concentrations treatment (0, 0.6, 1.2, 1.8 and 2.4%), four cooking duration (0, 45, 60 and 75 min) and thereafter soaking for five periods (0, 2, 4, 6 and 8 h) to optimize the best nixtamalization process parameter based on the maximum loss of phytic acid. In the second study, weaning piglets suffered iron-deficient were fed two diets: either lime-cooked maize produced by optimal parameter (NTM) or non-nixtamalized maize as control (CON), to examine the effects of the nixtamalization on the iron bioavailability, iron status and growth performance. The results showed that: (1)The greatest phytic acid loss of three types of maize and their processing parameters (lime concentration, cooking duration and steeping duration) were 17.4% (1.2%, 75 min and 4 h), 14.9% (1.8%, 75 min and 4 h) and 27.5% (1.8%, 75 min and 4 h), respectively. (2) The hemoglobin concentration (Hb), Packed Cell Volume (PCV), Red Blood Cell count (RBC) and Hemoglobin-Fe (Hb-Fe) content were improved in the NTM piglets compared with CON piglets (p<0.05). (3) The Average Daily Gain (ADG) and Average Daily Feed Intake (ADFI) at D 14 and D 28 were higher in NTM than CON group (p<0.05). These results demonstrated that nixtamalization process parameter should be varying according to the phytic acid contents of the maize to break down the maize phytic acid effectively. Above all, the lime-cooked maize could enhance the iron status and the growth performance of weaning piglets suffered iron-deficiency anemia, thus could be considered as an effective intervention protecting the consumer (including human and animal) from suffering iron deficiency.

Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels

Wheat bran is an important source of dietary fiber but also contains considerable amounts of phytic acid, which is known to impair mineral absorption. The present study was conducted to investigate the phytic acid reduction in coarse and fine wheat bran by fermentation with the different levels of bakers' yeast (3, 6 and 9%) for 8 h at 30 °C, incubation with the different levels of barley malt flour (2.5, 5.0, 7.5 and 10.0%) for 8 h at pH 5.2 and 55 °C, and autoclaving at the different pH levels (pH 5.0, 4.5, 4.0 and 3.5) adjusted with acetic acid for 2 h. The phytic acid content of the wheat bran was effectively reduced by all treatments, and the phytic acid lost was in the range of 88.4–96.9%. Without addition of yeast or malt flour, or autoclaving without pH adjustment, the phytic acid content of the bran samples was reduced at most to 44.9% of the initial amounts under the investigated conditions. Increasing the concentration of yeast or malt flour or decreasing the pH towards 3.5 did not enhance the phytic acid reduction. The most reduction occurred after 2 h of yeast fermentation and malt flour incubation, and after 30 min of autoclaving, which made up 92–98% of the total phytic acid loss. Extending the treatment periods contributed nominally to further increase in the phytic acid reduction, and the rate of the phytic acid loss decreased progressively.

Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize.

Tortillas are made by cooking maize in a lime solution during variable times and temperatures, steeping the grain for up to 12 h, washing and grinding it to a fine dough, and cooking portions as flat cakes for up to 6 min. The effects of the main processing steps on the chemical composition, nutritive value, and functional and physicochemical characteristics have been areas of research. The present work evaluates the effect of lime concentration (0, 1.2, 2.4, and 3.6%) and cooking times (45, 60, and 75 min) on phytic acid retention of whole maize, its endosperm, and germ, as well as on the content of calcium, iron, and zinc on the same samples. The effects of steeping time and temperature and steeping medium on the phytic acid of lime-cooked maize were also studied. Finally, phytic acid changes from raw maize to tortilla were also measured. The results indicated that lime concentration and cooking time reduce phytic acid content in whole grain (17.4%), in endosperm (45.8%), and in germ (17.0%). Statistical analyses suggested higher phytic acid loss with 1.2% lime and 75 min of cooking. Cooking with the lime solution is more effective in reducing phytic acid than cooking with water. Steeping maize in lime solution at 50 degrees C during 8 h reduced phytic acid an additional 8%. The total loss of phytic acid from maize to tortilla was 22%. Calcium content increased in whole maize, endosperm, and germ with lime concentration and cooking and steeping times. The increase was higher in the germ than in the endosperm. The level, however, can be controlled if steeping of the cooked grain is conducted in water. Iron and zinc contents were not affected by nixtamalization processing variables but were affected in steeping.

Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC. ex. Wight

The effects of soaking, cooking and autoclaving on the levels of phytic acid and oligosaccharides, raffinose, stachyose and verbascose, present in two germplasm seed materials of Mucuna monosperma collected from Kerala and Tamil Nadu states, were investigated. The loss of phytic acid was found to be higher in distilled water soaking compared to salt water soaking in Kerala germplasm. There was no significant reduction in content of raffinose during soaking in distilled water in Tamil Nadu germplasm. Cooking for 3 h effected significant reduction of phytic acid, raffinose, stachyose and verbascose in both the germplasms studied. The percentage loss of oligosaccharides with autoclaving was higher than with cooking. These results revealed that autoclaving was more effective in eliminating the contents of phytic acid and oligosaccharides, in both the germplasms of the Indian tribal pulse, Mucuna monosperma, presently studied.

Effect of processing on the physico‐chemical properties of African yambean, Sphenostylis stenocarpa (Hochst ex A. Rich) Harms

AbstractSoaked and heat‐trated yambean seeds were studied for some of their chemical and physical characteristics. An increase of between 2.9 and 29.4% in the ash contents reflected mineral pick‐up by seeds pre‐soaked in salt solutions. Subsequently, remarkable losses of Ca. K. and Na resulted when seeds pre‐soaked in salt solutions were cooked. Roasting also caused a substantial loss of Ca. A phytic acid loss by 4.5 to 36.7% was obtained by soaking and heat treatment of yambeans. Trypsin inhibitor activity (TIA), although decreased substantially with cooking, slightly increased during the pre‐soaking step. Alkali and alkali‐brine soaked seed flours, with a water‐oil‐absorption index of about 2.0, exhibited the best hydrophilic‐lipophilic balance.

Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (Medammis): Effects of Cooking Temperature and Time

ABSTRACTEasy‐and hard‐to‐cook bean seeds were cooked by different heat treatments (100–125°C for 1–12 hr). Amino acid composition, tannins, phytic acid and trypsin inhibitor activity were determined. Almost all essential amino acids declined after cooking. Less than 10% of total tannins were decomposed during cooking, while up to 50% were leached to the cooking liquor. Retention of phytic acid in cooked beans was significantly lower than in cooked bean‐liquor mixtures. Loss of phytic acid due to leaching was much higher for easy‐to‐cook beans than for hard‐to‐cook ones. Apparent retention of trypsin inhibitor activity amounted to about 50%. Optimum heat treatments were 125°C at 1 hr for easy and 120°C at 2 hr for hard‐to‐cook beans.

Effect of heat treatments on the phytic acid content of maize products

Processing of maize (Zea mays L fresh and dry) for the production of various traditional products results in the loss of phytic acid. Fresh mature corn contains less phytic acid (1·71 g kg−1) than dry corn (7·15–7.60 g kg−1). The loss of phytic acid varies from 18·1 to 46·7% for fresh maize and from 11·5 to 52·6% for dry maize respectively among the heat treatments given. From a nutritional viewpoint, consumption of maize as chapati and after roasting in a sand bath or on charcoal will improve the availability of minerals.

Changes in some antinutrients of cowpeas (Vigna unguiculata) processed with ‘kanwa’ alkaline salt

The effect on several anti-nutritional factors in cowpeas (Vigna unguiculata L. Walp) was investigated following treatment at 100 degrees C or 121 degrees C with solutions (0.1% w/v) of kanwa rock salt or NaHCO3 in distilled water. The concentration of polyphenols, calculated as tannic acid, was reduced substantially up to 67% under the alkaline conditions employed, but the reduction appeared to be greater (69-79%) at higher temperature. The loss of phytic acid was greater (27-40%) when beans were cooked in NaHCO3 than in kanwa (11-29%). The concentration of reducing sugars was decreased in all treatment groups especially under alkaline conditions. There was no evidence for the formation of lysinoalanine in any of the samples.

Fate of phytic acid during bread making

AbstractThe effect of malt addition and yeast concentration on the hydrolysis of phytic acid during different stages of bread making has been reported. There was a considerable hydrolysis of phytic acid with the addition of yeast and malt. In the breads of S‐308 and WL‐711 wheat varieties, the loss of phytic phosphorus was 6.6. 8,1; 24.6, 23.0 and 26.6, 27.7% in case of nonyeasted, 1.5% and 3% yeasted dough of whole wheat flour (Atta) respectively. However in white bread, the loss of phytic phosphorus was 14.0 and 18.4; 46.2 and 41.5; 51.7 and 49.4%, in non‐yeasted, 1.5% and 3% yeasted doughs of S‐308 and WL‐711 wheat varieties respectively. A significant loss of phytic acid was observed at a yeast level of 1.5 and 3% and with 0.4% malt addition as compared with the control. Most of the phytic acid was hydrolysed during the fermentation and proofing stages in both types of bread samples.

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.

Influence of phytate on in vitro digestibility of casein under physiological conditions

The phytic acid content of four different varieties of beans under different processing conditions was estimated. It was highest in red kidney (1.86-2.13%) slightly lower in pigeon (1.86-2.03%), white (1.80-1.96%) and black eyed beans (1.15-1.64%). There was no significant change in phytic acid content of beans after soaking at 25 degrees C for 22 hours. However, both soaking and cooking revealed 26-37% loss of phytic acid in all four varieties of beans. The rate of in vitro casein digestibility with and without phytic acid at concentrations found in legumes was determined at pH 8 and 37 degrees C using multienzyme technique. Addition of 5 mg Na-phytate reduced the casein digestibility up to 20% compared to the control. However, only 25% reduction of casein digestibility was observed in the presence of 25 mg of Na-phytate. Higher concentration of Na-phytate had no significant effect on the rate of casein digestibility. Data strongly suggest the formation of protein phytate complex at alkaline pH of small intestine.

Effect of Soda Leavening on Phytic Acid Content and Physical Characteristics of Middle Eastern Breads

ABSTRACTThe effect of soda (sodium bicarbonate) as a leavening agent on pH, phytic acid hydrolysis and physical quality of a fermentation model system and two popular Middle Eastern breads, Iranian taftoon and Pakistani naan (Arabic) were studied. Supplementing 0.2 and 0.4% soda invariably decreased phytic acid hydrolysis. In sour starter supplemented dough, phytic acid was reduced by 82% after 3 hr. However, when 0.4% soda and sour starter were added loss of phytic acid did not exceed 29%. Supplementing soda in taftoon and naan bread formula significantly lowered phytic acid hydrolysis during fermentation. Soda had no apparent improvement on physical quality of breads but increased the dough water absorption and lengthened the mixing time.

Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour

ABSTRACTThe effect of pH and heat treatments on the binding of iron, calcium, magnesium and zinc and the loss of phytic acid in defatted soy flour was investigated. The soy flour was found to bind more iron, calcium, and magnesium at pH 6.8 than at pH 5.0, but the reverse situation occurred with zinc. Boiling caused a significant increase in binding of zinc and magnesium at both pH values, but was pH dependent for iron and calcium. Toasting caused a significant increase in binding of zinc and calcium at both pH values and a pH variable effect on iron and magnesium. Phytic acid analysis under the same conditions suggested that the degree of binding of these minerals did not correlate with the presence of phytic acid.

CHARACTERIZATION OF PHYTASE OF BEANS (PHASEOLUS VULGARIS)

Phytase from California Small White beans was extracted, concentrated and enriched by heat treatment and ammonium sulfate fractionation. Crude enzyme fractions tenaciously retained endogenous phytate which could be removed by autolysis at 45°C and pH 5.2. Characterization of the phytase preparation showed: (1) increase in activity with increasing temperature from 37 to 60°C, (2) an activation energy of approximately 9,200 cal/mole for the hydrolysis of inositol hexaphosphate; (3) pH optimum of 5.2; (4) a Km value of 2.22 × 10-4M; (5) apparently partial inhibition at high substrate concentrations; (6) fully competitive inhibition by one of the reaction products, inorganic phosphate, with Ki=3.1 × 104M. These properties and kinetic constants are comparable to those reported for phytase preparations from similar sources and they adequately account for in situ autolytic loss of phytic acid from these beans.