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

2018 ◽  
Vol 29 (1) ◽  
pp. 29 ◽  
Author(s):  
Claudia Denise De-Paula ◽  
Sara Jarma-Arroyo ◽  
Hermes Aramendiz-Tatis
Keyword(s):  
Protein Content ◽  
Phytic Acid ◽  
Acid Content ◽  
Phosphorus Content ◽  
Organic Phosphorus ◽  
Control Sample ◽  
Zinc Content ◽  
Calorie Intake ◽  
Improvement Program ◽  
Phytic Acid Content

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.

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

2009 ◽  
Vol 7 (1) ◽  
pp. 1-9
Author(s):  
LAELA NUR ROKHMAH ◽  
CHOIRUL ANAM ◽  
SRI HANDAJANI ◽  
DIAN RACHMAWATI
Keyword(s):  
Protein Content ◽  
Phytic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Size Reduction ◽  
Mucuna Pruriens ◽  
Soluble Protein Content ◽  
Velvet Bean ◽  
Phytic Acid Content ◽  
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.

scholarly journals Effect of gibberellins and ascorbic acid treatment on phytic acid and micronutrients dialyzability in germinated biofortified wheat seeds

2021 ◽  
Vol 33 (1) ◽  
pp. 123-129
Author(s):  
Meena Verma ◽  
Roop Singh Bora ◽  
Imran Sheikh ◽  
Vinod Kumar ◽  
Punesh Sangwan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Zinc Content ◽  
Human Beings ◽  
Phytic Acid Content ◽  
Fe Content ◽  
Iron And Zinc ◽  
Acid Chelate

Introduction: Phytic acid chelate minerals, including Fe and Zn and render them inaccessible once ingested by human beings. The evaluation of differences in the dialyzability of macronutrients including Fe and Zn in various wheat derivatives is therefore important for the enhancement of nutritional quality of grains. Objectives: The objective of current study was to improve the micronutrient content in wheat grain. Methods: During germination (12, 24, 48, 72, 96 h), effects of gibberellins and ascorbic acid on phytic acid content as well as dialyzability of iron and zinc of wheat derivatives were determined. Results: The phytic acid content in wheat flour was determined and it was found 7.61 to 7.48 mg/g. After the treatment with gibberellins, it was significantly reduced from 8.68 to 21.6 % and 9.65 to 20.9 % with ascorbic acid. In wheat flour dialyzabilty of Fe was 4.53 to 8.97 mg/kg. After germination, Fe content was increased from 9.77 to 32.0 % with gibberellin, and 13.9 to 31.0 % with ascorbic acid. Moreover, with gibberellins, Zn content was increased from 8.68 to 21.6 % and 9.65 to 20.9 % with ascorbic acid, respectively. Conclusion: These results suggested that gibberellins as well as ascorbic acid can be exploited to improve the dialyzability of iron and zinc content due to reduced antinutrient i. e phytic acid and make the minerals available for the absorption in monogastric animals including human beings.

scholarly journals Determination of major antinutritional factors in Pennisetum glaucum L. and their relationship with protein and content yield

2020 ◽  
Vol 49 (2) ◽  
pp. 401-405
Author(s):  
Bunty Sharma ◽  
Laxman Kumar Chugh ◽  
Vivek K Singh ◽  
Vikram Singh ◽  
Meenakshi Sood
Keyword(s):  
Protein Content ◽  
Phytic Acid ◽  
Pearl Millet ◽  
Acid Content ◽  
Pennisetum Glaucum ◽  
Maximum Yield ◽  
Antinutritional Factors ◽  
Phytic Acid Content ◽  
Negative Effect

Twenty pearl millet genotypes were used to explore and evaluate the diversity of antinutritional factors along with establishing their relationship with protein content and yield that contributes to its quality and farmers interest, respectively. A wide variation was observed for each of antrinutritional factors along with protein (7.54 - 11.94%) and yield (19.67 - 27.6 g/plant). The genotype HBL-0825-1 identified for having highest phenol, phytic acid and C-glycosylflavone content while genotype 78/711 for lowest Cglycosylflavone and phytic acid content along with maximum protein content. HBL-72 was identified for having maximum yield. Significant positive correlation was observed within most of the antinutritional factors, whereas protein possessed negative and significant correlation with phytic acid content. On the other hand, phytic acid exerted a positive and direct effect while C-glycosylflavones had negative effect on grain yield per plant, which could be utilized for further breeding improvement programmes that can contribute to popularity towards increased use of pearl millet.

scholarly journals Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

2016 ◽  
Vol 22 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Dubravka Jambrec ◽  
Marijana Sakac ◽  
Pavle Jovanov ◽  
Aleksandra Misan ◽  
Mladenka Pestoric ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Mineral Content ◽  
Control Sample ◽  
Molar Ratio ◽  
Phytic Acid Content ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

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

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

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.

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