Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

J. Liang, B.Z. Han, M.J.R. Nout, R.J. Hamer

Research output: Contribution to journalArticleAcademicpeer-review

102 Citations (Scopus)

Abstract

Rice is an important staple food in Asian countries. In rural areas it is also a major source of micronutrients. Unfortunately, the bioavailability of minerals, e.g. zinc from rice, is low because it is present as an insoluble complex with food components such as phytic acid. We investigated the effects of soaking, germination and fermentation with an aim to reduce the content of phytic acid, while maintaining sufficient levels of zinc, in the expectation of increasing its bioavailability. Fermentation treatments were most effective in decreasing phytic acid (56¿96% removal), followed by soaking at 10 °C after preheating (42¿59%). Steeping of intact kernels for 24 h at 25 °C had the least effect on phytic acid removal (
Original languageEnglish
Pages (from-to)821-828
JournalFood Chemistry
Volume110
Issue number4
DOIs
Publication statusPublished - 2008

Keywords

  • reduce phytate content
  • whole wheat-flour
  • heat-treatment
  • pearl-millet
  • endogenous phytase
  • accessible iron
  • mineral-content
  • molar ratios
  • seeds
  • bioavailability

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