Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase
Journal article, 2021

The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio <1 to achieve an enhanced iron absorption in humans. Means to activate the phytase included dough preparation at different pH values and temperature as well as pre-soaking of the sorghum flour before baking. The phytic acid and mineral content was measured by high-performance ion chromatography. In the composite bread without pH adjustment of the dough, the phytate content was 1.58 μmol/g. After adjustment of the dough pH to 4.3, the phytate content in the composite bread decreased to 0.86 μmol/g. Soaking of the sorghum flour at 22°C for 3 h at pH 4.3 before baking, further decreased the phytate content to 0.58 μmol/g. Increasing the soaking temperature to 37°C and addition of 10% wheat flour resulted in a phytate content of 0.14 μmol/g in the composite bread, that is a reduction by 97% of the initial phytate content. The phytate:iron molar ratio was then 0.70 and the phytate:zinc molar ratio was 1.1 that is expected to have a positive effect on the absorption of both minerals in humans.

Phytic acid

sorghum flour

wheat flour

soaking

bread making

pH.

cassava flour

Author

Serafina Vilanculos

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ulf Svanberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

African Journal of Food Science

1996-0794 (ISSN)

Vol. 15 1 1-9 5F0711765766

Driving Forces

Sustainable development

Subject Categories

Food Science

Areas of Advance

Health Engineering

DOI

10.5897/AJFS2020.2008

More information

Latest update

10/23/2023