Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals |
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| Authors: | I Egli L Davidsson M-A Juillerat D Barclay R Hurrell |
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| Affiliation: | Authors Egli, Davidsson, and Hurrell are with the Laboratory for Human Nutrition, Inst. of Food Science, Swiss Federal Inst. of Technology, Zurich, PO Box 474,8803 Rüschlikon, Switzerland. Author Juillerat is with the NestléResearch Centre, Lausanne, Switzerland. Author Barclay is with Nestec Ltd., Vevey, Switzerland. Direct inquiries to author Davidsson (E-mail: ). |
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| Abstract: | Complementary foods based on cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal‐legume‐based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean. |
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| Keywords: | phytic acid phytase complementary foods cereals food processing |
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