Effect of Phytate and Partially Hydrolyzed Phytate on <i>in vitro</i> Protein Digestibility

Knuckles, Benny E.; Kuzmicky, D. D.; Betschart, A. A.

doi:10.1111/j.1365-2621.1985.tb13016.x

Cited by 94 publications

(48 citation statements)

References 15 publications

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“…The polyphenols compounds are usually present in the grains of cereals [26][27]. They affect the (28) bioavailability of the minerals [29][30][31][32], the digestibility of carbohydrates [33][34][35], and inhibit the activity of proteolytic and amylolytic enzymes [36][37][38][39]. The method of extracting components from plant material is an important factor in measurements of individual phenols and total phenols.…”

Section: Resultsmentioning

confidence: 99%

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nambiar

Sareen

Daniel³

et al. 2012

FFHD

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Background: Pearl millet (Pennisetum glaucum), considered a poor man's cereal, may be a repository of dietary antioxidants, especially flavonoids and phenolic acids, which provide bioactive mechanisms to reduce free radical induced oxidative stress and probably play a role in the prevention of ageing and various diseases associated with oxidative stress, such as cancer, cardiovascular, and neurodegenerative diseases.

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Section: Resultsmentioning

confidence: 99%

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nambiar

Sareen

Daniel³

et al. 2012

FFHD

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“…The phytic acid content also reduces to an extent of 20%-25% after popping which is close to earlier reported values of 17.9%-37.5% (Mahgoub and Elhag 1997) for African sorghum after heat treatment. Processing treatments have been reported to reduce phytic acid content and improves protein digestibility (Knuckles et al 1985). Popping helps to control phytic acid content in sorghum by which the medical and health benefits of the food may be preserved (Liu et al 2005).…”

Section: Starch Digestibilitymentioning

confidence: 99%

Effect of popping on sorghum starch digestibility and predicted glycemic index

2011

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Effect of popping on carbohydrate, protein, phytic acid and minerals of three varieties (pop sorghum, maldandi and red sorghum) of sorghum were studied. Significant changes (p≤0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to popping; in-vitro protein digestibility along with the content of albumin proteins increased. Starch characteristics had substantial differences among these three varieties which are based on the nature of endosperm and amylose content. Phytic acid content had a reduction of 20%-25% after popping. Glycemic index (GI) determined from kinetic study of enzymatic hydrolysis of sorghum starch was between 85 and 92; the rate constant for hydrolysis for these three varieties were in the range of 0.025 and 0.029 min −1 . Popping helped to control phytic acid content in sorghum and enhanced protein as well as starch digestibility.

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“…Phytates and condensed tannins complex minerals and trace elements (Gibson et al, 2010). Condensed tannins also influence protein digestion through forming complexes with larger quantities of proteins (Knuckles, Kuzmicky, & Betschart, 1985). Presently, there are no prescribed limits for anti-nutrients; therefore, the principle is to reduce their presence as much as possible.…”

Section: Anti-nutrientsmentioning

confidence: 99%

Nutrient and Anti-nutrient Profile of a Local Formula from Sorghum, Peanut, Honey and Ghee (Metu2) for Treatment of Severe Acute Malnutrition

Andrew¹,

Yiga²,

Kuorwel³

et al. 2018

JFR

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World over, we are still struggling with persistent acute malnutrition levels; an estimated 17 million preschool children suffer from SAM, roughly the same figures as reported in 2013, a trend depicting insufficient progress towards the 2025 World Health Assembly. One such affected area is Karamoja Region in North Eastern Uganda. Partly, the trend could be attributed to unsustainable interventions like RUTF. Formulas from locally available foods could provide not only an affordable but also a culturally acceptable and effective home based solution. Locally available sorghum, peanut, honey and ghee in North Eastern Uganda, is such a potential local formula. The nutritional and anti-nutritional profile of this local formula(metu2) was compared to plumpy-nut. Standard official analytical methods were used. Proximate composition was comparable and within the WHO recommendations for therapeutic formulas. Local formula(metu2) had a comparatively high energy content, 528kcal/100g to 509kcal in plumpynut. Vitamin A and K contents were below the WHO recommendations in local formula while Na, Mg and essential fatty acids were comparable and within the contents needed for SAM recovery. Zn was comparatively higher in plumpy-nut but levels in both formulas were below the recommendations. Trypsin inhibitors, phytates and condensed tannins were higher in local formula while aflatoxins were within the limits but not for plumpynut. Though lacking in critical K, Zn and Vitamin A, local formula(metu2) was comparable to plumpy-nut and its efficacy to sustain recovery from SAM needs to be studied.

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Effect of Phytate and Partially Hydrolyzed Phytate on in vitro Protein Digestibility

Cited by 94 publications

References 15 publications

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Effect of popping on sorghum starch digestibility and predicted glycemic index

Nutrient and Anti-nutrient Profile of a Local Formula from Sorghum, Peanut, Honey and Ghee (Metu2) for Treatment of Severe Acute Malnutrition

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