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The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding

Author:
Egli, I., Davidsson, L., Juillerat, M.A., Barclay, D., Hurrell, R.F.
Source:
Journal of food science 2002 v.67 no.9 pp. 3484-3488
ISSN:
0022-1147
Subject:
barley, buckwheat, complementary foods, food production, germination, legumes, phytases, phytic acid, rye, seeds, soaking, trace elements, triticale, wheat, whole grain foods
Abstract:
Phytic acid, a potent inhibitor of mineral and trace element absorption, occurs in all cereal grains and legume seeds. The possibility to increase phytase activity and/or reduce the phytic acid content by soaking and germination was investigated in a wide range of grains and seeds, but not found to be effective. Germination, but not soaking, increased phytase activity 3 to 5-fold in some cereal grains and legume seeds, while the influence on phytic acid content was insignificant in most materials tested. High apparent phytase activity was found in untreated whole grain rye, wheat, triticale, buckwheat, and barley. Their usefulness as sources of phytase in complementary food production should be further investigated.
Agid:
387565