Subscribe Now Subscribe Today
Science Alert Home Journals at Science Alert For Authors For Subscribers Contact Us
   
American Journal of Plant Nutrition and Fertilization Technology
  Year: 2011 | Volume: 1 | Issue: 1 | Page No.: 1-22
DOI: 10.3923/ajpnft.2011.1.22
Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality
Abdoulaye Coulibaly, Brou Kouakou and Jie Chen

Abstract:
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. After several readings it should be remembered that the phytic acid in whole is seen as an anti-nutritional factor than therapeutic element. The elimination of phytic acid can be done in several ways and should not be total if we want to minimize losses of dry matter and minerals.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Iron Status of Hill Tribe Children and Adolescent Boys: A Cross Sectional Study at a Welfare Center in Chiang Mai, Thailand
  •    Nutrient Retention and Serum Profile of Broilers Fed Fermented African Locust Beans (Parkia filicoide)
  •    Evaluation of the Chemical Composition and Anti Nutritional Factors (ANFs) Levels of Different Thermally Processed Soybeans
  •    Evolution of Energetic Compounds, Antioxidant Capacity, Some Vitamins and Minerals, Phytase and Amylase Activity During the Germination of Foxtail Millet
  •    Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread
  •    Effect of Roasting on Texture, Colour and Acceptability of Pearl Millet (Pennisetum glaucum) for Making Sattu
  •    A New in Vitro Enzymatic Method to Evaluate the Protective Effect of Phytic Acid Against Copper Ions
How to cite this article:

Abdoulaye Coulibaly, Brou Kouakou and Jie Chen, 2011. Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality. American Journal of Plant Nutrition and Fertilization Technology, 1: 1-22.

DOI: 10.3923/ajpnft.2011.1.22

URL: http://scialert.net/abstract/?doi=ajpnft.2011.1.22

 
COMMENT ON THIS PAPER
.
 
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 

                 home       |       journals        |       for authors       |       for subscribers       |       asci
          © Science Alert. All Rights Reserved