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The impact of processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of faba bean ( Vicia faba L.)
Author(s) -
Luo Yuwei,
Gu Zhenxin,
Han Yongbin,
Chen Zhigang
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3525
Subject(s) - phytic acid , vicia faba , bioavailability , fermentation , germination , chemistry , food science , solubility , dry matter , agronomy , biology , bioinformatics , organic chemistry
BACKGROUND: Faba bean is one of the important legumes in Asian countries. It is also a major source of micronutrients in many rural areas. Unfortunately, the bioavailability of iron from faba bean is low because it is present as an insoluble complex with food components such as phytic acid. The influence of soaking, germination and fermentation with the expectation of increasing the bioavailability of iron was investigated. RESULTS: Fermentation treatments were most effective in decreasing phytic acid (48–84%), followed by soaking at 10 °C after preheating (36–51%). Steeping faba beans for 24 h at 25 °C had the least effect on the removal of phytic acid (9–24%). With increased germination time at 30 °C, phytic acid progressively decreased from 9 to 69%. Most wet processing procedures, except soaking after wet preheating, caused losses of dry matter and iron (8–15%). In vitro iron solubility, as a percentage of total iron in soaked faba bean after dry preheating, was significantly higher than in raw faba bean ( P < 0.05). Fermentation and germination did not have significant effects on the solubility of iron. CONCLUSION: The expected improvement of iron bioavailability levels due to lower phytic acid was not confirmed by increasing levels of in vitro soluble iron. Soaking, germination and fermentation can decrease phytic acid in faba bean. However, results from in vitro solubility measurement of iron showed little improvement of iron bioavailability in fermented and germinated faba beans over untreated raw faba beans ( P < 0.05). It seems that componets of dietary fibre other than phytic acid are more important in binding iron. Probably, a complex association between dietary fibre and iron is the reason for the poor bioavailability of iron in faba bean. Copyright © 2009 Society of Chemical Industry