Sunday, June 5, 2022

Phytin in cereal

Cereals are a major source of micronutrients, the bioavailability of minerals such as iron, zinc, calcium, magnesium, is low because they are present as insoluble complex with food components such as phytic acid.

Phytin or Phytic acid (PA) a myo-inositol hexakisphosphate, Ins (1,2,3,4,5,6) P6, or InsP6 is stored form of phosphorus (P) seeds of cereals and legumes.

It is well known to possess anti-nutritional behavior. Because it has strong affinity to chelate divalent ions e.g., calcium, magnesium, and especially with iron and zinc. Therefore, it is extremely poor as a dietary source of P.

In maize, it is the storage compound of phosphorus in seeds accounting for up to 80% of the total seed phosphorus and contributing as much as 1.5% to the seed dry weight.

Phytic acid will be much higher in foods grown using modern high-phosphate fertilizers than those grown in natural compost. In maize 90% of the phytin is stored in the germ portion of the kernel, while in wheat and rice aleurone layers of the kernel and the outer bran are the primary storage sites.

Phytic acid is highest in whole-grain flours and can be decreased considerably by removing its hull. Phytic acid was fully degraded in roller-dried complementary foods prepared from rice, wheat, maize, oat, sorghum, and a wheat-soy blend by adding an exogenous phytase.
Phytin in cereal

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