Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

Food Chemistry

Volumn 115, Issue 3, 2009, Pages 789-794

  Liang, Jianfen ^a,b   Han, Bei Zhong ^a   Nout, M J Robert ^b   Hamer, Robert J ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Minerals; Phytase; Phytic acid; Rice; Soaking

Indexed keywords

EID: 62249186740     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.051     Document Type: Article

References (24)

1. Aminigo E.R., and Metzger L.E. Pretreatment of African yam bean (Sphenostylis stenocarpa): Effect of soaking and blanching on the quality of African yam bean seed. Plant Foods for Human Nutrition 60 4 (2005) 165-171
2. Barampama Z., and Simard R.E. Effects of soaking, cooking and fermentation on composition, in vitro starch digestibility and nutritive value of common beans. Plant Foods for Human Nutrition 48 4 (1995) 349-365
3. Bayram M., Kaya A., and Oner M.D. Changes in properties of soaking water during production of soy-bulgur. Journal of Food Engineering 61 2 (2004) 221-230
4. Bello M., Tolaba M.P., and Suarez C. Factors affecting water uptake of rice grain during soaking. Lebensmittel-Wissenschaft - und Technologie 37 8 (2004) 811-816
5. China National Standard Analysis Method (2002). Analysis of phytase activity in feed (GB/T 18634-2002).
6. Egli I., Davidsson L., Juillerat M.A., Barclay D., and Hurrell R.F. The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. Journal of Food Science 67 9 (2002) 3484-3488
7. El-Adawy T.A., Rahma E.E., El-Bedawy A.A., and Sobihah T.Y. Effect of soaking process on nutritional quality and protein solubility of some legume seeds. Die Nahrung 44 5 (2000) 339-343
8. FAO (2006). FAOstat http://faostat.fao.org/ (last accessed November 2006).
9. Horwitz, W. (2000). Official Methods of Analysis of AOAC International. Maryland: AOAC International: Association of Official Analytical Chemists, AOAC (Washington, D.C.).
10. Lestienne I., Besançon P., Caporiccio B., Lullien-Pellerin V., and Trèche S. Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin, and fibre contents. Journal of Agricultural and Food Chemistry 53 8 (2005) 3240-3247
11. Lestienne I., Caporiccio B., Besançon P., Rochette I., and Trèche S. Relative contribution of phytates, fibres, and tannins to low iron and zinc in vitro solubility in pearl millet (Pennisetum glaucum) flour and grain fractions. Journal of Agricultural and Food Chemistry 53 21 (2005) 8342-8348
12. Lestienne I., Icard-Vernière C., Mouquet C., Picq C., and Trèche S. Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chemistry 89 3 (2005) 421-425
13. Lestienne I., Mouquet-Rivier C., Icard-Vernière C., Rochette I., and Trèche S. The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios. International Journal of Food Science and Technology 40 4 (2005) 391-399
14. Liang J., Han B.-Z., Han L., Nout M.J.R., and Hamer R.J. Iron, zinc, and phytic acid content of selected rice varieties from China. Journal of the Science of Food and Agriculture 87 (2007) 504-510
15. Liang J., Han B.-Z., Nout M.J.R., and Hamer R.J. Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry 110 (2008) 821-828
16. Liang J., Li Z., Tsuji K., Nakano K., Nout M.J.R., and Hamer R.J. Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice. Journal of Cereal Science 48 (2008) 83-91
17. Lu Z.H., Li L.T., Min W.H., Wang F., and Tatsumi E. The effect of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles. International Journal of Food Science and Technology 40 (2005) 985-992
18. Ma, G. (2007). Iron and Zinc Deficiencies in China: Existing Problems and Possible Solutions vol. Ph.D. Thesis. Wageningen: Wageningen University.
19. Mahgoub S.E.O., and Elhag S.A. Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars. Food Chemistry 61 (1998) 77-80
20. Perlas L.A., and Gibson R.S. Use of soaking to enhance the bioavailability of iron and zinc from rice-based complementary foods used in the Philippines. Journal of the Science of Food and Agriculture 82 10 (2002) 1115-1121
21. Sattar A., Durrani S.K., Mahmood F., Admad A., and Khan I. Effect of soaking and germination temperatures on selected nutrients and antinutrients of mungbean. Food Chemistry 34 2 (1989) 111-120
22. Vijayakumari K.K., Siddhuraju P., Pugalenthi M., and Janardhanan K.K. Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis. Food Chemistry 63 2 (1998) 259-264
23. Wang, L. (2005). 2002 China Nutrition and Health Survey. (Overall Report): People's Medical Publishing House.
24. Wu Y.B., Ravindran V., Pierce J., and Hendriks W.H. Influence of three phytase preparations in broiler diets based on wheat or corn: In vitro measurements of nutrient release. International Journal of Poultry Science 3 7 (2004) 450-455