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Effect of Processing Methods on Phytic Acid Content of Peanut and Wheat


Affiliations
1 Department of Analytical and Food Chemistry, Damascus University, Damascus, Syrian Arab Republic
     

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The effects of processing methods (roasting, fermentation, baking and germination) on phytic acid of cereal grains were studied based on the decoloration of Fe3+- sulfosalicylate complex by using Latta and Eskin method. Phytic acid solution was also standardize for using to validation of the previous colorimetric method. The samples screened were peanut, whole wheat and white wheat flour. Phytate content ranged between 13.5 - 20.6 mg/g for peanut, 15.07 - 15.75 mg/g for whole wheat and 2.71 - 5.44 mg/g for white wheat flour. During roasting for peanut, the level of phytic acid reduced between 3.64 - 5.78%, 12.18 - 22.6% and 14.25 - 25.76% for 10, 20 and 30 min, respectively. During germination for whole wheat, the level of phytic acid reduced between 9.09 - 14.98%. During fermentation and baking for white wheat flour, , the level of phytic acid reduced between 15.22 - 37.56% for dough, 18.58 - 39.38% for dough with baking, 38.94 - 47.43% for dough with fermentation and 39.65 - 48.19% for dough with fermentation and baking. Based on these results, the processing methods used reduced phytic acid at different rates.

Keywords

Phytic Acid, Peanut, Whole Wheat, White Wheat Flour, Roasting, Germination, Fermentation, Baking.
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  • Effect of Processing Methods on Phytic Acid Content of Peanut and Wheat

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Authors

Salam Alsamman
Department of Analytical and Food Chemistry, Damascus University, Damascus, Syrian Arab Republic
Lina Soubh
Department of Analytical and Food Chemistry, Damascus University, Damascus, Syrian Arab Republic

Abstract


The effects of processing methods (roasting, fermentation, baking and germination) on phytic acid of cereal grains were studied based on the decoloration of Fe3+- sulfosalicylate complex by using Latta and Eskin method. Phytic acid solution was also standardize for using to validation of the previous colorimetric method. The samples screened were peanut, whole wheat and white wheat flour. Phytate content ranged between 13.5 - 20.6 mg/g for peanut, 15.07 - 15.75 mg/g for whole wheat and 2.71 - 5.44 mg/g for white wheat flour. During roasting for peanut, the level of phytic acid reduced between 3.64 - 5.78%, 12.18 - 22.6% and 14.25 - 25.76% for 10, 20 and 30 min, respectively. During germination for whole wheat, the level of phytic acid reduced between 9.09 - 14.98%. During fermentation and baking for white wheat flour, , the level of phytic acid reduced between 15.22 - 37.56% for dough, 18.58 - 39.38% for dough with baking, 38.94 - 47.43% for dough with fermentation and 39.65 - 48.19% for dough with fermentation and baking. Based on these results, the processing methods used reduced phytic acid at different rates.

Keywords


Phytic Acid, Peanut, Whole Wheat, White Wheat Flour, Roasting, Germination, Fermentation, Baking.

References