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.

Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

2012 ◽  
Vol 38 (3) ◽  
pp. 987-995 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Safoora Pashangeh ◽  
Asgar Farahnaky
Keyword(s):  
Phytic Acid ◽  
Wheat Bran ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Sponge Cake

scholarly journals The Anti-nutritional Effect of Phytate on Zinc, Iron and Calcium Bioavailabilities of Some Cereals Staple Foods in Zaria, Nigeria

2020 ◽  
pp. 1-6 ◽  
Author(s):  
A. Amos ◽  
A. Alvan ◽  
A. Florence
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Atomic Absorption Spectrophotometry ◽  
Preparation Methods ◽  
Phytic Acid Content ◽  
Absorption Spectrophotometry ◽  
Nutritional Effect ◽  
Staple Foods ◽  
One Way Anova ◽  
Iron And Calcium

Aim of Study: To evaluate the effect of phytate on the bioavailabilities of zinc, iron and calcium of some cereals staple foods in Zaria, Nigeria. Study Design: Experimental. Place of Study: Department of Biochemistry, Faculty of Sciences, Ahmadu Bello University Zaria, Nigeria. Methodology: Tuwon surfafen masara (TSM) was prepared by first milling the processed maize. Tuwon masara (TM) and Pap were prepared using standard local preparation methods. Phytic acid content was determined according to the method described by Reddy; The minerals were determined using atomic absorption spectrophotometry; AOAC 1990. Data was analysed with one way ANOVA and differences were considered significant at P = .05. Results: The ratios of Phytate:Ca, Phytate:Fe, Phytate:Zn for Tuwon surfafen masara were found to be 0.0026, 0.197 and 0.429 respectively. While that of Tuwon masara was 0.0044, 0.127 and 0.376 respectively. Accordingly pap showed a phytate to mineral ratios of 0.0025, 0.043 and 0.162 for Phytate:Ca, Phytate:Fe and Phytate:Zn respectively. The ratios of Phytate:Ca, Phytate:Fe and Phytate:Zn for local rice (LR) was found to be 0.0075, 0.110 and 0.625 respectively. While that of foreign rice (FR) was 0.0031, 0.046 and 0.266 respectively. The phytate to mineral ratios of all the staple foods in the present study falls below the critical values of >0.24, >1 and >18 for Phytate:ca, Phytate:Fe and Phytate:Zn respectively which indicate good bioavailability. Conclusion: The result obtained showed that the bioavailability of Ca, Fe and Zn in TSM, TM, Pap, LR and FR in Zaria, Nigeria is not affected by their phytic acid contents.

Phytase mediated beneficial impact on nutritional quality of biofortified wheat genotypes

2020 ◽  
Vol 16 ◽  
Author(s):  
Meena Verma ◽  
Abhishake Saxena ◽  
Punesh Sangwan ◽  
Imran Sheikh ◽  
Vinod Kumar ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Nutritional Quality ◽  
Divalent Cations ◽  
Quality Parameters ◽  
Tannin Content ◽  
Phytic Acid Content ◽  
Wheat Genotypes ◽  
Nutritional Factor ◽  
Beneficial Impact

Background: Biofortification has been proposed as an intervention towards alleviation of micronutrient deficiency in population of developing countries. However, the presence of anti-nutritional factor phytic acid in staple cereals chelates divalent cations and decreases their bioavailabilityfor monogastric animals. Thus, use of phytase enzyme for hydrolysing phytate-P and enhancing the amount of free divalent cations is of great importance. Methods : In this study, two phytases i.e. APF1 phytase from fungal source and commercial wheat phytase were supplemented with flours of biofortified wheat genotypes and their impact on food quality parameters was accessed. Since commercial wheat phytase is costly, it was used as known phytase to compare the application of APF1 phytase. The phytic acid content was reduced in the range of 70 to 84% with APF1 phytase and 79 to 89% with the wheat phytase as compared to untreated samples, respectively. In contrast to phytate, the dialyzability of important micronutrients Fe and Zn enhanced in the range of 21.9 to 48% and 39.5 to 96% with APF1 phytase and, 6.10 to 30% and 23.2 to 81% with wheat phytase, over untreated samples, respectively. Results and Discussion: A decrease in tannin content was observed in the range of 8 to 23% and 7 to 23% after treatment with APF1 and wheat phytase, respectively. The phytase treatment has resulted in increased soluble protein content and inorganic phosphate content to different level over untreated samples. Conclusion: The study revealed that APF1 phytase was comparatively more effective for enhanced nutritional quality of wheat flour through phytase supplementation for its food based applications.

EFFECT OF MINERAL NUTRITION ON COOKING QUALITY OF LENTILS

1978 ◽  
Vol 58 (1) ◽  
pp. 165-168 ◽  
Author(s):  
N. WASSIMI ◽  
S. ABU-SHAKRA ◽  
R. TANNOUS ◽  
A. H. HALLAB
Keyword(s):  
Trace Elements ◽  
Phytic Acid ◽  
Mineral Nutrition ◽  
Acid Content ◽  
Direct Relationship ◽  
Cooking Quality ◽  
Major And Trace Elements ◽  
Phytic Acid Content ◽  
High Level

A pot experiment was conducted on lentils to study the influence of major and trace elements on the cooking quality of a hard cooking lentil. Cooking quality was significantly influenced by mineral nutrition. Adequate levels of major and trace elements contributed to good cooking. Plants watered with adequate levels of N, P, Ca, Mg, S, B, Cu, Fe, Mn, Mo, Zn, and a high level of K (210 ppm) produced the fastest-cooking lentils. A combination of high levels of K and Na in the seed was associated with good cooking quality. No direct relationship was found between phytic acid content in the seed and cooking quality.

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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