Phytic acid in legumes: a review of nutritional importance and hydrothermal processing effect on underutilised species

Abstract

Phytic acid (IP6), also known as inositol hexakisphosphate, a naturally occurring component of legume seeds, is traditionally regarded as an antinutrient. This report was aimed to provide information on hydrothermal processing effects and nutritional importance of phytic acid in legumes. As a strong chelating agent, phytic acid has the ability to form complexes with protein and mineral elements (e.g. Ca, Fe, Zn and Mg) and thus makes the nutrients unavailable for absorption and utilisation. Reduction of IP6 using soaking and hydrothermal methods enhances the bioavailability of protein and mineral elements. Low level of phytic acid in diets have some health benefit effects and thus classification of phytic acid as an antinutrient needs to be reconsidered.

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

“…Legumes contain several anti-nutritional compounds, including phytic acid and non-digestible oligosaccharides [ 29 , 30 ]. Phytates chelate several important divalent cations, such as Fe, Zn, Ca, and Mg, reducing their availability for absorption and use in the small intestine [ 31 ]. Raffinose family oligosaccharides, such as raffinose, verbascose and stachyose, cause flatulence and discomfort in humans [ 32 ].…”

Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds－A Review

“…The phenomenon of prolonged cooking times and the presence of antinutritional components are prominent challenges facing the use of these underutilized legumes. The problem of prolonged cooking in legume seeds was reported to be alleviated by hydrothermal processing techniques (Ojo, 2018a). In this study, the nutritional implications of tannins in foods, as well as the effects of soaking at varying hydration levels followed by hydrothermal processing, are reported.…”

"Impact of Die Configuration on Physio-Chemical Properties, Anti-Nutritional Compounds, and Sensory Evaluation of Multi-Based Extruded Puffs"

“…Millets are known to contain several anti-nutritional compounds, including non-digestible oligosaccharides and phytic acid, which has inherent chelating characteristics to capture important divalent cations such as Fe, Zn, Ca, and Mg, which leads to lowering of availability for absorption and use in the small intestine [27,28]. However, presence of raffinose, verbascose, and stachyose oligosaccharides in human diets in an ample amount causes flatulence and discomfort in humans after consumption [29,30]. Pearl Millet flour exhibited the highest concentration of phytates, followed by finger and foxtail Millets Puffs, respectively.…”