Impact of soaking and phytase treatments on phytic acid, calcium, iron and zinc in faba bean fractions

International Journal of Food Science and Technology

Volumn 44, Issue 12, 2009, Pages 2590-2597

  Luo, Yuwei ^a,b   Xie, Weihua ^c   Xie, Chunyan ^b   Li, Yan ^b   Gu, Zhenxin ^b  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

^c NANJING INSTITUTE OF ENVIRONMENTAL SCIENCES   (China)

Author keywords

Faba bean; Minerals (Ca, Fe, Zn); Phytase; Phytic acid; Soaking

Indexed keywords

VICIA FABA;

EID: 70450189909     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02089.x     Document Type: Article

References (31)

1. Alonso, R., Aguirre, A. Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68, 159 165.
2. Aminigo, E.R. Metzger, L.E. (2005). 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, 165 171.
3. Barampama, Z. Simard, R.E. (1995). Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans. Plant Foods for Human Nutrition, 48, 349 365.
4. Bayram, M., Kaya, A. Oner, M.D. (2004). Changes in properties of soaking water during production of soy-bulgur. Journal of Food Engineering, 61, 221 230.
5. Bello, M., Tolaba, M.P. Suarez, C. (2004). Factors affecting water uptake of rice grain during soaking. Lebensmittel-Wissenschaft - und Technologie, 37, 811 816.
6. Concepcion, V.V., Juana, F.C., Sotomayor, C Gloria, U. (1998). Nutrients and antinutritional factors in faba beans as affected by processing. Zeitschrift für Lebensmittel -Untersuchung und -Forschung A, 207, 140 145.
7. Concepcion, V.V., Juana, F., Isabel, S., Inmaculada, B., Fernand, L. Kuo, Y.H. (2002). New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. Europe Food Research and Technology, 215, 472 477.
8. Duhan, A., Khetarpaul, N. Bishnoi, S. (2002). Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods. Food Chemistry, 78, 9 14.
9. Ekholm, P., Virkki, L., Ylinen, M., Johansson, L. Varo, P. (2000). The effects of natural chelating agents on the solubility of some physiologically important mineral elements in oat bran and oat flakes. Cereal Chemistry, 77, 562 566.
10. Ekholm, P., Virkki, L., Ylinen, M. Johansson, L. (2003). The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chemistry, 80, 165 167.
11. El-Adawy, T.A., Rahma, E.H., El-Bedawey, A.A. El-Beltagy, A.E. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 58, 1 13.
12. Harland, B.F. Overleas, D. (1987). Phytate in foods. World Reviews of Nutrition and Dietetics, 52, 235 259.
13. Harland, B.F., Smikle-Williams, S. Oberleas, D. (2004). High performance liquid chromatography analysis of phytate (IP6) in selected foods. Journal of Food Composition and Analysis, 17, 227 233.
14. Haug, G. Lantzsch, W. (1983). Methods for determination of phytate of cereal products. Journal of the Science of Food and Agriculture, 34, 1423 1424.
15. Honke, J., Kozlowska, H., Vidal-Valverde, C., Frias, J. Gorecki, R. (1998). Changes in quantities of inositol phosphates during maturation and germination of legume seeds. Zietschrift für Lebensmittel -Untersuchung und -Forschung A, 206, 279 283.
16. Horwitz, W. (2000). Official Methods of Analysis of AOAC International. Washington, D.C. : Association of Official Analytical Chemists.
17. Lestienne, I., Besancon, P., Caporiccio, B., Lullien-Pellerin, V. Treche, S. (2005a). Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin, and fiber contents. Journal of Agricultural and Food Chemistry, 53, 3240 3247.
18. Lestienne, I., Icard-Verniere, C., Mouquet, C., Picq, C. Treche, S. (2005b). Effects of soaking whole cereal and legume seeds on iron, zinc, and phytate contents. Food Chemistry, 89, 421 425.
19. Lestienne, I., Mouquet-Rivier, C., Icard-Verniere, C., Rochette, I. Treche, S. (2005c). 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 & Technology, 40, 391 399.
20. Liang, J., Han, B.-Z., Nout, M.J.R. Hamer, R.J. (2008). Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry, 110, 841 848.
21. Luo, Y.W., Gu, Z.X., Han, Y.H. Chen, Z.G. (2009). The impact of processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.). Journal of the Science of Food and Agriculture, 89, 861 866.
22. Ma, G., Jin, Y., Piao, J., Kok, F., Bonnema, G. Jacobsen, E. (2005). Phytate, calcium, iron, and zinc contents and their molar ratios in food commonly consumed in China. Journal of Agricultural and Food Chemistry, 53, 10285 10290.
23. Marfo, E.K., Simpson, B.K., Idowu, J.S. Oke, O.L. (1990). Effect of local food processing on phytate levels in cassava, cocoyam,yam, maize, sorhum, rice, cowpea and soybean. Journal of Agricultural and Food Chemistry, 38, 1580 1585.
24. Oberleas, D. (1996). Mechanism of zinc homeostasis. Journal of Inorganic Biochemistry, 62, 231 241.
25. Oberleas, D. Chan, H.-C. (1997). Cation complexation by phytate. Trace Elements and Electrolytes, 14, 173 176.
26. Reddy, N.R., Sathe, S.K. Salunkhe, D.K. (1982). Phytates in legumes and cereals. Advances in Food Research, 28, 1 92.
27. Sandberg, A.S. Svanberg, U. (1991). Phytate hydrolysis by phytase in cereals; effects on in vitro estimation of iron availability. Journal of Food Science, 56, 1330 1333.
28. Sattar, A., Durrani, S.K., Mahmood, F., Admad, A. Khan, I. (1989). Effect of soaking and germination temperatures on selected nutrients and antinutrients of mungbean. Food Chemistry, 42, 111 120.
29. Tabekhia, M.M. Luh, B.S. (1980). Effects of germination, cooking and canning on phosphorus and phytate retention in dry beans. Journal of Food Science, 45, 406 408.
30. Vijayakumari, K.K., Siddhuraju, P., Pugalenthi, M. Janardhanan, K.K. (1998). 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, 259 264.
31. Wu, Y.B., Ravindran, V., Pierce, J. Hendriks, W.H. (2004). 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, 450 455.