Phytic acid degradation in complementary foods using phytase naturally occurring in whole grain cereals

I. Egli, Lena Davidsson, M. A. Juillerat, D. Barclay, R. Hurrell

Research output: Contribution to journalArticle

49 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1855-1859
Number of pages5
JournalJournal of Food Science
Volume68
Issue number5
DOIs
Publication statusPublished - 1 Jan 2003

Keywords

  • Cereals
  • Complementary foods
  • Food processing
  • Phytase
  • Phytic acid

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