Effect of heat treatments on the phytic acid content of maize products

Khan, Noor Mohammad; Zaman, Rashida; Elahi, Manzoor

doi:10.1002/jsfa.2740540117

Cited by 36 publications

(22 citation statements)

References 6 publications

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“…The value of phytate for Var-113 was much higher than those reported for white and yellow corn (Marfo et al 1990) but much lower than that of TL-98B-6225-9×TL617. Khan et al (1991) reported very high levels Results obtained in this study showed a linear relation between phytic acid and total phosphorus. Raboy et al (1991) concluded that, in various seeds, phytic acid positively correlates with total phosphorus, correlation coefficients for some cultivars being greater than 0.90.…”

Section: Resultssupporting

confidence: 53%

Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

2012

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Two corn genotypes, Var-113 (high phytate) and TL-98B-6225-9×TL617 (low phytate) were fermented for 14 days. The fermented flour was dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals from the fermented flours were determined at intervals of 2 days during fermentation period. Phytic acid and polyphenols decreased significantly (P≤ 0.05) with an increase in fermentation period, with a concomitant increase in HCl extractable minerals. For both genotypes the major and trace minerals content was increased with fermentation period. When the grains flour was fermented for 14 days, TL-98B-6225-9×TL617 genotype had higher extractable calcium (94.73 %) while Var-113 had higher extractable phosphorus (76.55 %), whereas iron recorded high extractability levels (84.93 %) in TL-98B-6225-9×TL617 and manganese recorded high extractability levels (81.07 %) in Var-113. There was good correlation between phytate and polyphenols levels reduction and the increment in extractable minerals with fermentation period.

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Section: Resultssupporting

confidence: 53%

Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

2012

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“…In addition, Elhardallou and Walker (11) proposed that the smaller decrease of phytate contents found in cooked broad beans, compared to butter beans and lentils, was due to the formation of relatively large amounts of insoluble phytate complexes. In maize, the loss of phytic acid during thermal treatment at a higher moisture content results in a greater loss than that under a similar dry thermal treatment (64). Mosha et al (65) showed that both conventional and microwave blanching of vegetables resulted in a significant reduction of phytic acid.…”

Section: Effects Of Heat Treatments and Fermentationmentioning

confidence: 96%

Myoinositol Phosphates: Analysis, Content in Foods and Effects in Nutrition

Plaami¹

1997

LWT - Food Science and Technology

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“…Similarly, there was a decrease in phytic acid content from tofu A to tofu B and from tofu C to tofu D. Increase in temperature may be the reason behind it. Khan et al, 36 reported loss of phytic acid from 18.1% to 46.7% for fresh maize and 11.5 to 52.6% for dry maize during heat processing of maize. …”

Section: Phytic Acidmentioning

confidence: 99%

Effect of Sprouting in Physico-chemical Properties of Tofu

Ojha¹

2014

JNHFE

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Sprouting of soybean: Soybean seeds were cleaned thoroughly and made free from dust, dirt, stubbles and foreign matter. Seeds were soaked in tap water for 12h at room temperature (RT) . AbstractThe effect of sprouting of soybean on the yield, proximate composition and sensory quality of tofu were studied to assess the feasibility of using sprouting as a non-chemical, nonthermal tool to improve quality of tofu. Tofu was prepared from sprouted, unsprouted and combination of both sprouted and unsprouted seeds in equal proportion. Product from sprouted varieties showed increased crude protein and crude fiber i.e. 44.73±1.34% and 11.98±0.71% respectively. Fat, ash and carbohydrate was however found to decrease on germination. From the sensory evaluation, sprouted tofu got highest mean sensory score. Aroma of sprouted tofu was highly accepted. The yield % of tofu samples were also calculated and were found to be 42.33%, 37.69% and 39.70% for regular, sprouted and combined tofu respectively. From the sensory evaluation, sprouted and combined tofu was selected for further analysis and both types were prepared by varying the coagulation temperature i.e. 75°C and 90°C. The yield % of sprouted and combined tofu prepared at 90°C was found to increase significantly (p>0.05). The proximate composition varied slightly with increase in coagulation temperature. Minerals content (calcium and iron) decreased significantly (p>0.05) with increase in temperature. Similarly, phytic acid and oxalate content in tofu decreased with increase in coagulation temperature. water was drained and sample was further rinsed with tap water. Seeds were placed in a single layer on muslin cloth and placed in RH Chamber at the 25°C, 90% RH for 72h as per the method of. Keywords 8Preparation of soymilk tofu making: For the preparation of soymilk and tofu same process was repeated as for the regular tofu. 1 Preparation of combined tofuFor the preparation of combined tofu, non-germinated and germinated soybean was combined in equal proportion (1:1) and the whole process was repeated as described above. 1On the basis of sensory evaluation, sprouted and combined tofus were selected for further processing and analysis. Thus, sprouted and combined tofus were prepared by varying coagulation temperature i.e. at 75°C and 90°C.Preparation of sprouted tofu: Sprouted soybean prepared as discussed above was used for tofu making as described by Fukushima D 1 Two products by varying coagulation temperature (75°C and 90°C) were prepared. Chemical analysisAll raw materials and processes products were immediately analyzed in laboratory of NCFST, Kathmandu, Nepal. Proximate composition, Iron content and calcium content were determined according to the method of Ranganna. Anti-nutritional factorsOxalate content was determined as per Patail and Gaidwad.10 1g oven dried sample along with 10ml 3N HCl and 65 ml distilled water was taken in 100ml volumetric flask and boiled for 1h. After cooling the sample was diluted to 100ml and filtered. Two aliquots of 50ml extract with 2...

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Effect of heat treatments on the phytic acid content of maize products

Cited by 36 publications

References 6 publications

Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

Effect of fermentation on antinutrients, and total and extractable minerals of high and low phytate corn genotypes

Myoinositol Phosphates: Analysis, Content in Foods and Effects in Nutrition

Effect of Sprouting in Physico-chemical Properties of Tofu

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