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The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios
Author(s) -
Lestienne Isabelle,
MouquetRivier Claire,
IcardVernière Christèle,
Rochette Isabelle,
Trèche Serge
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00941.x
Subject(s) - phytase , phy , phytic acid , chemistry , zinc , food science , leaching (pedology) , degradation (telecommunications) , whole wheat , molar ratio , agronomy , nuclear chemistry , biochemistry , enzyme , catalysis , biology , soil water , physical layer , telecommunications , ecology , organic chemistry , computer science , wireless
Summary The degradation and leaching of phytates, phytase activity and iron and zinc concentrations have been studied after soaking of whole seeds, dehulled seeds and flours of millet and soybean, in order to investigate the efficiency of soaking on reducing Phy/Fe and Phy/Zn molar ratios. When using millet grains, dehulling and milling before soaking facilitated the leaching of phytates and phytases in the aqueous medium and hence phytate degradation. Dehulling of soybean seeds led to a marked increase in phytate content, whereas milling favoured reactions between phytases and phytates. The Phy/Fe and Phy/Zn molar ratios decreased only slightly during soaking. The highest decreases for millet were obtained after soaking of flour for 8 h (Phy/Fe: 10.8–7.7 and Phy/Zn: 20.3–15.1), and after soaking of whole seeds for 24 h for soybean (Phy/Fe: 10.4–9.4 and Phy/Zn: 23.8–19.1). Cooking of flours with water used for soaking did not increase phytate degradation.