Total and phytate phosphorus contents of various foods and feedstuffs of plant origin

Proximate Composition and Antinutrient Contents of Some Common Spices in Nigeria~!2008-03-27~!2008-04-28~!2008-06-12~!

“…Following boiling and dehulling of samples, reductions of 71.4 -78.6% phytate was achieved in the processed samples. The values of phytic acid in the spices were low to be of any nutritional concern when compared with values of 8.0 -9.9g/kg dry matter reported in cereals [39]. A mean phytate loss of 73.9% was obtained in the boiled and dehulled spices.…”

Genetics of phosphorus content in common bean seeds

“…Phytic acid is considered to be an anti-nutritional factor due to its capacity to form complexes with some minerals, rendering them unavailable and affecting their bioavailability (Cheryan et al 1980). One of the main physiological functions of phytic acid in the plant is its role as a phosphorous reserve, representing around 60 to 97 % of total phosphorous (Ravindran et al 1994). This can limit the nutritional quality of diets, especially in Latin America where 8 to 27 % of the phosphorus content necessary to satisfy daily nutritional requirements is obtained by consumption of the common bean (Pennington and Young 1990).…”

Phosphorus equivalency value of microbial phytase in weanling pigs fed a maize-soyabean meal based diet

“…Much of the P in pig diets is unavailable to the pig because it is bound as phytate P. Approximately 66% of the P in maize and 61% of the P in soyabean meal is complexed in phytate P (Ravindran et al, 1994). Therefore, producers have to add large amounts of inorganic P to pig diets in order to meet the needs of the pigs; this adds to the cost of the diet and results in increased P excretion which could lead to environmental pollution problems.…”

“…Sixty to seventy percent of the P in plant ingredients, commonly used in pig diets, is bound as phytate P (Cromwell, 1992;Ravindran et al, 1994) which is unavailable to the pig (NRC, 1988). Several studies have demonstrated that the addition of microbial phytase improves P digestibility and therefore decreases P excretion by 25 to 50% when the level of supplemental P is lowered (Simons et al, 1990;Jongbloed et al, 1992;Kornegay, 1995).…”