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Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals
Author(s) -
Egli I.,
Davidsson L.,
Juillerat M.A.,
Barclay D.,
Hurrell R.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb12342.x
Subject(s) - phytic acid , phytase , food science , legume , chemistry , degradation (telecommunications) , agronomy , biology , biochemistry , enzyme , telecommunications , computer science
Complementary foods based on cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal‐legume‐based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean.