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

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

scholarly journals Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 388
Author(s):  
Ashwini Shevade ◽  
Yvonne O’Callaghan ◽  
Nora O’Brien ◽  
Tom O’Connor ◽  
Timothy Guinee
Keyword(s):  
Lactic Acid ◽  
Phytic Acid ◽  
Acid Content ◽  
Fermented Milk ◽  
Food Groups ◽  
Nutritional Properties ◽  
Phytic Acid Content ◽  
Fermentation Time ◽  
Cereal Blends ◽  
Blended Food

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.

The phytic acid content of wheat flour and major types of bread consumed in Kuwait

1990 ◽  
Vol 37 (4) ◽  
pp. 307-311 ◽  
Author(s):  
N.B. Kashlan ◽  
V.P. Srivastava ◽  
N.A. Mohanna ◽  
Y.K. Al-Motawa ◽  
M.S. Mameesh
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Acid Content ◽  
Phytic Acid Content

Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour

2000 ◽  
Vol 48 (6) ◽  
pp. 2281-2285 ◽  
Author(s):  
Hubert W. Lopez ◽  
Ariane Ouvry ◽  
Elisabeth Bervas ◽  
Christine Guy ◽  
Arnaud Messager ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Phytic Acid ◽  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Calcium And Magnesium

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 Degradation of phytic acid from tithonia (Tithonia diversifolia) leaves using Lactobacillus bulgaricus at different fermentation times

2021 ◽  
Vol 22 (11) ◽  
Author(s):  
Roni Pazla ◽  
GUSRI YANTI ◽  
NOVIRMAN JAMARUN ◽  
Arief ARIEF ◽  
ELIHASRIDAS ELIHASRIDAS ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Phytic Acid ◽  
Acid Content ◽  
Day Treatment ◽  
Lactobacillus Bulgaricus ◽  
Tithonia Diversifolia ◽  
Phytic Acid Content ◽  
Bacterial Colony ◽  
Fermentation Time ◽  
Acid Degradation

Abstract. Pazla R, Yanti G, Jamarun N, Arief, Elihasridas, Sucitra LS. 2021. Degradation of phytic acid from tithonia (Tithonia diversifolia) leaves using Lactobacillus bulgaricus at different fermentation times. Biodiversitas 22: 4794-4798. The aim of this study is to reduce high level of phytic acid in tithonia (Tithonia diversifolia) leaves by fermentation technique using Lactobacillus bulgaricus. A completely randomized design consisting of four treatments (fermentation time) i.e. T2: 2 days, T3: 3 days, T4: 4 days and T5: 5 days and experiment was performed in four replicates. The parameters measured were pH, phytase enzyme activity, total bacterial colony, phytic acid content, and phytic acid degradation. The results showed that the fermentation time had a significant effect (P<0.05) on pH, phytase enzyme activity, total bacterial colony, phytic acid content, and phytic acid degradation. The conclusion of this study is that on fifth day (Treatment T5) fermented tithonia leaves produced the lowest levels of phytic acid (3.48 mg/ 100g) with the highest level of degradation (64.81%).

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 Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women

2020 ◽  
Vol 150 (10) ◽  
pp. 2666-2672
Author(s):  
Isabelle Herter-Aeberli ◽  
Maren M Fischer ◽  
Ines M Egli ◽  
Christophe Zeder ◽  
Michael B Zimmermann ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Wheat Flour ◽  
Young Women ◽  
Iron Absorption ◽  
Iron Status ◽  
Normal Weight ◽  
Health Concern ◽  
Whole Wheat Flour ◽  
Molar Ratios ◽  
Whole Wheat

ABSTRACT Background Iron deficiency is a major public health concern in Ethiopia, where the traditional diet is based on tef injera. Iron absorption from injera is low due to its high phytic acid (PA) content. Objectives We investigated ways to increase iron absorption from FeSO4-fortified tef injera in normal-weight healthy women (aged 21–29 y). Methods Study A (n = 22) investigated the influence on fractional iron absorption (FIA) from FeSO4-fortified injera of 1) replacing 10% tef flour with whole wheat flour (a source of wheat phytase), or 2) adding an isolated phytase from Aspergillus niger. Study B (n = 18) investigated the influence on FIA of replacing FeSO4 in tef injera with different amounts of NaFeEDTA. In both studies, the iron fortificants were labeled with stable isotopes and FIA was calculated from erythrocyte incorporation of stable iron isotopes 14 d after administration. Results In study A, the median (IQR) FIA from the 100% tef injera meal was 1.5% (0.7–2.8%). This increased significantly (P &lt; 0.05) to 5.3% (2.4–7.1%) on addition of 10% whole wheat flour, and to 3.6% (1.6–6.2%) on addition of A. niger phytase. PA content of the 3 meals was 0.62, 0.20, and 0.02 g/meal, respectively. In study B, the median (IQR) FIA from the 100% tef injera meal was 3.3% (1.1–4.4%) and did not change significantly (P &gt; 0.05) on replacing 50% or 75% of FeSO4 with NaFeEDTA. Conclusions FIA from tef injera by young women was very low. NaFeEDTA was ineffective at increasing iron absorption, presumably due to the relatively low EDTA:Fe molar ratios. Phytate degradation, however, greatly increased during tef fermentation on addition of native or isolated phytases. Replacing 10% tef with whole wheat flour during injera fermentation tripled FIA in young women and should be considered as a potential strategy to improve iron status in Ethiopia.

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