High phytic acid in Iranian breads

Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis

“…Consumption of whole wheat based breads that have been made with little or no fermentation has caused concern because of their phytate levels (Kouhestani et al, 1969;Reinhold, , 1972Ter-Sarkissian et al, 1974;Reinhold et al, 1976). Yeast or sourdough fermentation of doughs has been shown to lower phytate levels by one-third to half (Reinhold, 1972).…”

Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean

“…Phytate levels in plant minerals are reduced during certain food-processing operations. For example, cooking reduced phytate content of peas by 13% (Beal and Mehta, 1985), while baking lowered phytate levels in leavened and unleavened Iranian flat bread (Ter-Sarkissian et al, 1974). Phytate levels are also reduced significantly during bread Macdonald College of McGill University.…”

Effect of processing on the phytic acid content of wheat products

“…Processing of cereals and legumes significantly reduces their phytic acid content. It has been reported that phytic acid conent is reduced during the process of baking leavened and unleavened Iranian flat breads (Ter-Sarkissian et al, 1974). According to Faridi et al (1983), phytic acid of Iranian flat breads is reduced and the zinc availability is improved.…”