Rabadi fermentation of wheat: Changes in phytic acid content andin vitro digestibility

1992 ◽  
Vol 42 (2) ◽  
pp. 109-116 ◽  
Author(s):  
Manju Gupta ◽  
Neelam Khetarpaul ◽  
B. M. Chauhan
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content

Effect of Fermentation Methods on Phytic acid Content in Wheat Flour Bread

2014 ◽  
Vol 27 (1) ◽  
pp. 128-142
Author(s):  
Ali A. Sahi ◽  
Ali H. Abdul-Kareem ◽  
Basim A. Jaber
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content

scholarly journals Lowering of phytic acid content by enhancement of phytase and acid phosphatase activities during sunflower germination

2010 ◽  
Vol 53 (4) ◽  
pp. 975-980 ◽  
Author(s):  
Juliana da Silva Agostini ◽  
Rosicler Balduíno Nogueira ◽  
Elza Iouko Ida
Keyword(s):  
Acid Phosphatase ◽  
Phytic Acid ◽  
Acid Content ◽  
Nutritional Value ◽  
Phytase Activity ◽  
Phytic Acid Content ◽  
Phosphatase Activities ◽  
Hybrid Sunflower

The objective of this work was to investigate the germination of hybrid sunflowers BRS191 and C11 as a means of lowering phytic acid (PA) content by enhancing the activity of endogenous phytase and acid phosphatase. The concentration of PA in hybrid sunflower achenes varied from 2.16 to 2.83g/100g of sample (p < 0.05). The phytase and acid phosphatase activities of sunflowers BRS191 and C11 were the highest on the 4th and 5th days of germination, respectively, with the release of the phosphorus. These results indicated that hybrid sunflower PA reduced and enhance phytase activity at distinct germination periods, which could open up the possibility of applying these enzymes in the control of PA content in cereals, thus improving their nutritional value.

scholarly journals The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis)

2008 ◽  
Vol 6 (2) ◽  
pp. 36-44
Author(s):  
DIAN SRI PRAMITA ◽  
SRIiii HANDAJANI ◽  
DIAN RACHMAWANTI
Keyword(s):  
Antioxidant Activity ◽  
Phytic Acid ◽  
Acid Content ◽  
Variance Analysis ◽  
Phaseolus Lunatus ◽  
Mucuna Pruriens ◽  
Velvet Bean ◽  
Phytic Acid Content ◽  
Jack Bean ◽  
Canavalia Ensiformis

Pramita DS, Handajani S, Rachmawanti D. 2008. The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis). Biofarmasi 6: 36-44. Koro is a kind of local bean which has many varieties. The nutrition of koro is not different with soy, especially carbohydrate and protein which high enough, and has a low-fat content. However, koro also contains some harmful compounds, HCN which poisoned and phytic acid which an antinutritional compound. Besides as antinutritional compound, phytic acid has a positive role, i.e. as an antioxidant. Besides phytic acid, legume also contains the compounds of phenol and vitamin E that have antioxidant activity. The aims of this research were to determine the contents of phytic acid and antioxidant activity, and to determine the effect of heating technique on phytic acid and antioxidant activity of velvet bean, butter bean, and jack bean. The materials used were velvet bean, butter bean and jack bean obtained from Batuwarno, Wonogiri, Central Java. This research used a Completely Randomized Design (CRD) with five kinds of treatment, each treatment consisted of three replications. The treatments given were soaking by 3 days (P1), steaming (P2), boiling (P3) and pressure cooker (P4), which compared to a raw bean without heating treatment (P0). The investigated factors were phytic acid and antioxidant activity (DPPH Radical Scavenging Ability method). The results of this research showed the phytic acid content of velvet bean, butter bean and jack bean from the treatment of P0, P1, P2, P3 and P4 were degraded. The phytic acid of velvet bean of P0, P1, P2, P3 and P4 treatment were 10.87, 8.94, 4.56 and 1.72 and 1.46 mg/db, respectively; on butter bean were 11.78, 8.75, 4.77, 1.73 and 1.61 mg/db, respectively; while on jack bean were 9.04, 1.99, 1.39, 1.42 and 1.21 mg/db. The result of variance analysis showed the phytic acid content was significantly different (p<0.05). Antioxidant activity showed the increase from P0 to P1, then the degradation process at P2, P3, and P4. Antioxidant activity at velvet bean were 74.10%, 86.49%, 84.73%, 83.59% and 79.51%, respectively; at butter bean were 4.5%, 7.19%, 6.07%, 6.30% and 6.28%, respectively; at jack bean were 14.64%, 8.55%, 5.84%, 5.17% and 3.58%. The result of variance analysis showed antioxidant activity at velvet bean and jack bean was significant, while at butter bean for P1, P2, P3, and P4 were not significant. The conclusion that could be taken away from this research were heating techniques had an effect on the degradation of phytic acid at all kind of bean used, and also had an effect on the antioxidant activity at velvet bean and jack bean.

scholarly journals Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

2018 ◽  
Author(s):  
V.C. Suvarna ◽  
N. Nivetha ◽  
A.J. Shraddha ◽  
R.U. Abhishek
Keyword(s):  
Phytic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Nutritional Quality ◽  
Fiber Quality ◽  
Phytic Acid Content ◽  
Nutritional Factors ◽  
Linum Usitatissimum L ◽  
Iron And Calcium

Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.

Preparation of High Bran Arabic Bread with Low Phytic Acid Content

1987 ◽  
Vol 52 (6) ◽  
pp. 1600-1603 ◽  
Author(s):  
S. M. DAGHER ◽  
S. SHADAREVIAN ◽  
W. BIRBARI
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Low Phytic Acid

Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread

2003 ◽  
Vol 2 (8) ◽  
pp. 597-601 ◽  
Author(s):  
Ihsan Mabood Qazi . ◽  
Said Wahab . ◽  
Anwar Ali Shad . ◽  
Alam Zeb . ◽  
M. Ayuab .
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Whole Wheat Flour ◽  
Whole Wheat

Effect of Environmental Changes on Phytic Acid Content of Wheat (Triticum aestivum)

2010 ◽  
Vol 9 (5) ◽  
pp. 447-451 ◽  
Author(s):  
Talat Mahmood ◽  
Tabassum Hameed ◽  
Nouman Rashid Sid ◽  
Amir Mumtaz ◽  
Naeem Safdar ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Phytic Acid ◽  
Acid Content ◽  
Environmental Changes ◽  
Phytic Acid Content

Phytic acid content in milled cereal products and breads

1999 ◽  
Vol 32 (3) ◽  
pp. 217-221 ◽  
Author(s):  
Rosa Ma̱ Garcı́a-Estepa ◽  
Eduardo Guerra-Hernández ◽  
Belén Garcı́a-Villanova
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Cereal Products
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