Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract.
Journal article, 2022
However, the same phytate reduction in the composite bread was achieved after 1 h fermentation at room temperature with addition of preincubated P. kudriavzevii TY13 plus yeast extract. Increasing the fermentation temperature to 30°C, the phytate content was equally low after fermentation for 1 h with P. kudriavzevii TY13 (preincubated or not) plus yeast extract. In conclusion, a faster reduction of phytate in composite bread was obtained by increasing the fermentation temperature, and addition of P. kudriavzevii TY13 (preincubated or not) with added yeast extract. The phytate to iron molar ratio was
then 0.2 and the phytate to zinc molar ratio 0.6, which strongly indicates an improved bioavailability of both minerals from such a bread.
wheat flour
cassava flour
phytase
bread making.
sorghum flour
Phytate
Pichia kudriavzevii TY13
yeast extract
Author
Serafina Vilanculos
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ulf Svanberg
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Thomas Andlid
Undergraduate Education Physics, Chemistry and Biological Engineering along with Mathematics and Engineering Preparatory Year
African Journal of Food Science
1996-0794 (ISSN)
Vol. 16 12 310-318 F20421169986Driving Forces
Sustainable development
Subject Categories
Food Science
Areas of Advance
Health Engineering
DOI
10.5897/AJFS2022.2229