scholarly journals Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 658 ◽  
Author(s):  
Marijke Hummel ◽  
Elise F. Talsma ◽  
Victor Taleon ◽  
Luis Londoño ◽  
Galina Brychkova ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Mineral Content ◽  
The Other ◽  
Nutritional Intake ◽  
Nutritional Content ◽  
Mineral Absorption ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Nutritional Benefits

Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2–91.3%; for zinc 41.2–84.0%; and for phytic acid 49.9–85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.

Preparation of High Bran Arabic Bread with Low Phytic Acid Content

1987 ◽  
Vol 52 (6) ◽  
pp. 1600-1603 ◽  
Author(s):  
S. M. DAGHER ◽  
S. SHADAREVIAN ◽  
W. BIRBARI
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Low Phytic Acid

scholarly journals Wheat breeding for low phytic acid content: State and perspectives

2011 ◽  
Vol 48 (1) ◽  
pp. 7-14
Author(s):  
Gordana Brankovic ◽  
Desimir Knezevic ◽  
Dejan Dodig ◽  
Vesna Dragicevic
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Wheat Breeding ◽  
Phytic Acid Content ◽  
Low Phytic Acid

scholarly journals Enumerating the phytic acid content in maize germplasm and formulation of reference set to enhance the breeding for low phytic acid

2019 ◽  
Vol 26 (2) ◽  
pp. 353-365 ◽  
Author(s):  
J. Lydia Pramitha ◽  
A. John Joel ◽  
Srisaila Srinivas ◽  
R. Sreeja ◽  
Firoz Hossain ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Maize Germplasm ◽  
Reference Set

scholarly journals Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures

2009 ◽  
Vol 27 (No. 1) ◽  
pp. 29-38 ◽  
Author(s):  
T. Požrl ◽  
M. Kopjar ◽  
I. Kurent ◽  
J. Hribar ◽  
A. Janeš ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Phytate Degradation

Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect, and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756, and 0.9460 g/100 g dm, respectively. The dough and bread prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation and baking, degradation of phytic acid occurred. Phytic acid was also influenced by pH. Samples of lower pH had a lower phytic acid content. Dough prepared from flour type 500 and type 850 with 10% addition of sourdough had especially low phytic acid contents, and the bread prepared from the respective dough contained no phytic acid at all.

scholarly journals Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

2018 ◽  
Vol 6 (2) ◽  
pp. 526-535 ◽  
Author(s):  
Martin Patrick Ongol ◽  
Joseph Owino ◽  
Mercy Lung’aho ◽  
Théogéne Dusingizimana ◽  
Hilda Vasanthakaalam
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Mineral Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Phytic Acid Content ◽  
Total Polyphenol Content ◽  
Cooking Process ◽  
Nutritional Compounds

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.

scholarly journals Effect of combined germination, dehulling and boiling on mineral, sucrose, stachyose, fibrulose, and phytic acid content of different chickpea cultivars.

2012 ◽  
Vol 12 (55) ◽  
pp. 6853-6867
Author(s):  
LN Malunga LN ◽  
◽  
S Barel-Dadon ◽  
Z Berkovich ◽  
S Abbo ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Seed Weight ◽  
Child Nutrition ◽  
Antinutritional Factors ◽  
Nutrient Loss ◽  
Mineral Density ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Traditional Technologies

Chickpea is a good source of high quality protein, carbohydrates, vitamins (thiamine and niacin), and minerals. However, its use in industry has been limited by variation in composition with cultivar and also the presence of oligosaccharides, trypsin inhibitors, phytic acids, tannin, and haemagglutinin. Different technologies have been studied to eliminate or minimise the undesirable factors in chickpeas. None of the studied traditional technologies has been found to effectively eliminate or minimise all the undesirable factors in chickpeas. It is not clear whether a combination of these traditional technologies, more especially cooking of germinated and dehulled chickpeas, will significantly reduce all the antinutritional factors . The physical characteristics, stachyose, sucrose, phytic acid, fibrulose, and mineral content of different chickpeas cultivar were determined and compared with reference to infant and child nutrition. The selected cultivars were (1) dehulled and boiled before drying; (2) dehulled followed by soaking and boiling before drying; (3) boiled without dehulling before drying; and germinated, boiled followed by drying and dehulling . The effects of the processing on mineral, sugar, dietary fibre content were evaluated. Desi were found to have lower seed weight, hydration capacity and swelling capacity compared to kabuli . Seed density, hydration index and swelling index did not vary with cultivar. The mineral density, stachyose, fibrulose, and hull content increased significantly (p<0.05) with the decrease of seed weight whereas phytic acid content did not vary. All processes resulted in an increase in calcium, phosphorous, zinc, and phytic acid and a decrease in potassium, iron, magnesium, sucrose, stachyose and fibrulose content regardless of cultivar type. Germination for 72 hrs followed by boiling, drying and dehulling resulted in highest reduction in antinutritional factors with minimal nutrient loss. It is feasible to use chickpeas as an excellent source of infant follow -on formula/weaning food with minimal mineral fortification and use of low phytic acid cultivars.

Impact of mips1, lpa1 , and lpa2 Alleles for Low Phytic Acid Content on Agronomic, Seed Quality, and Seed Composition Traits of Soybean

Crop Science ◽  
2017 ◽  
Vol 57 (5) ◽  
pp. 2490-2499 ◽  
Author(s):  
Benjamin Averitt ◽  
Chao Shang ◽  
Luciana Rosso ◽  
Jun Qin ◽  
Mengchen Zhang ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Seed Quality ◽  
Seed Composition ◽  
Phytic Acid Content ◽  
Low Phytic Acid

Probing Phosphorus Efficient Low Phytic Acid Content Soybean Genotypes with Phosphorus Starvation in Hydroponics Growth System

2015 ◽  
Vol 177 (3) ◽  
pp. 689-699 ◽  
Author(s):  
Varun Kumar ◽  
Tiratha Raj Singh ◽  
Alkesh Hada ◽  
Monica Jolly ◽  
Andy Ganapathi ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phosphorus Starvation ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Soybean Genotypes ◽  
Growth System

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.

Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions

2013 ◽  
Vol 114 (2) ◽  
pp. 221-227 ◽  
Author(s):  
Yung Priscilla Lai ◽  
Martin Mondor ◽  
Christine Moresoli ◽  
Hélène Drolet ◽  
Michel Gros-Louis ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Soy Protein ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Protein Isolates ◽  
Low Phytic Acid ◽  
Soy Protein Isolates ◽  
Membrane Technologies
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