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Degradation of phyt...
Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase
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- Vilanculos, Serafina, 1961 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Svanberg, Ulf, 1945 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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(creator_code:org_t)
- 2021
- 2021
- English.
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In: African Journal of Food Science. - 1996-0794. ; 15:1, s. 1-9
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Abstract
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- The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio <1 to achieve an enhanced iron absorption in humans. Means to activate the phytase included dough preparation at different pH values and temperature as well as pre-soaking of the sorghum flour before baking. The phytic acid and mineral content was measured by high-performance ion chromatography. In the composite bread without pH adjustment of the dough, the phytate content was 1.58 μmol/g. After adjustment of the dough pH to 4.3, the phytate content in the composite bread decreased to 0.86 μmol/g. Soaking of the sorghum flour at 22°C for 3 h at pH 4.3 before baking, further decreased the phytate content to 0.58 μmol/g. Increasing the soaking temperature to 37°C and addition of 10% wheat flour resulted in a phytate content of 0.14 μmol/g in the composite bread, that is a reduction by 97% of the initial phytate content. The phytate:iron molar ratio was then 0.70 and the phytate:zinc molar ratio was 1.1 that is expected to have a positive effect on the absorption of both minerals in humans.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Phytic acid
- sorghum flour
- wheat flour
- soaking
- bread making
- pH.
- cassava flour
Publication and Content Type
- art (subject category)
- ref (subject category)
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