Some Biotechnological Applications to Some Local Foods for Reducing Phytic Acid

摘要

Phytic acid (PA) and phytates are of bioactive antinutrients that are being evaluated for their effects on health. Phytate -protein complex strongly chelates with biequivalent minerals, such as iron, Calcium, Zinc, Magnesium....etc. and makes the minerals unavailable. Hence the utilization of food is limited for human nutrition. Many traditional food-processing methods enhance the bioavailability of nutrients in foodstuffs. These include thermal processing, mechanical processing, soaking, fermentation, pickling and germination This research was conducted to investigate the influence of household methods and biotechnological techniques on phytic acid biodégradation to minimize its unhealthy effects. Biodégradation techniques that were applied to some locally marketed foods could decline phytic acid content was screened, and the observed reduction ratio ranged from 20 to 80% of the whole content of Phytic acid.