Phytic acid and zinc contents of cereal products: Relation to the manufacturing process

François, Patrice Le

doi:10.1016/0889-1575(88)90017-8

Cited by 14 publications

(8 citation statements)

References 14 publications

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“…Phytic acid concentration in Pakistani flour (Anjum et al, 2002) ranged from 24 to 48 mg g −1 , (corresponding to 6.8 to 12.6 mg g −1 PAP), much greater than the estimates of PA concentration in Canary Islands refined flours and those in this study. Le Francois (1988), however, measured PA concentration in flour as 1.30 to 1.83 mg g −1 , corresponding to 0.37 to 0.52 mg g −1 PAP, closer to the values obtained in this study. These differences may be attributed to differences in the concentration of PAP in the grain being milled and to differences in flour refinement.…”

Section: Resultssupporting

confidence: 89%

Mineral Distributions in Milling Fractions of Low Phytic Acid Wheat

2006

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Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of P and increasing the level of inorganic P (P i ), which is more readily absorbed by humans and other monogastric animals. A LPA mutant of wheat, designated Js-12-LPA was isolated following mutagenesis. LPA and wild-type (WT) sib selections of hard red spring wheat families with the pedigree 'Grandin'*4/Js-12-LPA were grown in replicated field trials in 2003 and 2004. Grain was milled on an experimental mill, and the distribution of P, phytic acid P (PAP), and P i was measured in milling fractions. Mineral concentrations also were determined. LPA selections had elevated concentrations of P i and Mg in flour fractions. The concentration of P i in LPA flour was three times the concentration in WT flour, and Mg concentration in LPA flour was 25% greater than in WT flour. Therefore, P and Mg in LPA wheat appear to be redistributed within the kernel. The increase in P i is similar to that observed for other LPA mutants and should improve the mineral nutrition of monogastric animals fed whole grain LPA wheat. As most wheat is milled for flour and bran, the detailed distribution of minerals in the LPA wheat should assist geneticists and nutritionists in assessing the value of this mutation.

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Section: Resultssupporting

confidence: 89%

Mineral Distributions in Milling Fractions of Low Phytic Acid Wheat

2006

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“…Proportional losses in the latter case ranged from 41 to 51%. In extrusion cooking about 25% of phytic acid is hydrolysed into penta-and tetraphosphates (67,68). Within the studied processes, losses were highest during germination.…”

Section: Effects Of Heat Treatments and Fermentationmentioning

confidence: 94%

“…Various other factors contribute to phytate degradation in doughs, including particle size of meals, pH, temperature, water content and fermentation time. Le Francois (68) suggested that a high water content of dough increases hydrolysis of phytic acid, and phytate reduction in doughs made of coarse meal from wheat and rye is lower than that made of the corresponding flours (90). Dough pH has been suggested as the main determining factor (90,91).…”

Section: Effects Of Bakingmentioning

confidence: 99%

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

Plaami¹

1997

LWT - Food Science and Technology

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“…The phytic acid:zinc molar ratios for our samples (Table 5) ranged from 18.3 to 39.0. Such high values are characteristic of legumes and legume-based foods (Mbofung et a1 1984;Ferguson et a1 1988;Le Francois 1988). The values were all higher than 15:1, the ratio that can induce marginal zinc deficiency (Davies and Olpin 1979) and therefore at a level capable of inducing deficiency.…”

Section: Phytic Acid Compositionmentioning

confidence: 94%

Gross composition, amino acid, phytic acid and trace element contents of thirteen cowpea cultivars and their nutritional significance

Farinu¹,

Ingrao²

1991

J Sci Food Agric

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Thirteen cultivars of cowpea (Vigna unguiculata ( L ) Walp) were analysed for their proximate composition, amino acid, trace element and phytic acid contents. Crude protein values rangedfrom 206.8 to 2833 g k g -DM. The mean contents (g kg-') of other major nutrients were ether extract, 18.6; ash, 38.8; total dietary jibre, 121.8 and carbohydrates, 573.4. When compared with the provisional amino acid scoring pattern of FAO, all cultivars were low in methionine and high in lysine, isoleucine, leucine and phenylalanine plus tyrosine. Values for threonine and valine were variable compared with the pattern. The range of valuesfor the chemical score was 0-61-0.74. Phytic acid values rangedfrom 5.10 to 10.279 kg-', and the phytate:zinc molar ratios were all higher than that (15:l) above which zinc deJiciency can be induced. Most ofthe trace elements showed wide variation in their occurrence among the cultivars. The values,for zinc and iron showed less variation. The toxic elements mercury and selenium were present in var?+ng amounts in more than half of the cultivars btihile tin M'US found in only one vuriety. 40 1 J Sci Food Agric 0022-5142/91/$03.50 0 1991 SCI. Printed in Great Britain

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Phytic acid and zinc contents of cereal products: Relation to the manufacturing process

Cited by 14 publications

References 14 publications

Mineral Distributions in Milling Fractions of Low Phytic Acid Wheat

Mineral Distributions in Milling Fractions of Low Phytic Acid Wheat

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

Gross composition, amino acid, phytic acid and trace element contents of thirteen cowpea cultivars and their nutritional significance

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