As many researcher have confirmed that phytic acid content basically present in cereals and legumes crop that responsible for limiting bioavailability of micronutrients (Fe and Zn) in seeds. Lets discus here how it curtail and increased bioavailability of micronutrients.
Dear Uma Nath Shukla Phytic acid is the major storage form of phosphorous in cereals, legumes, oil seeds and nuts. Phytic acid is known as a food inhibitor which chelates micronutrient and prevents it to be bioavailabe for monogastric animals, including humans, because they lack enzyme phytase in their digestive tract. Several methods such as genetic improvement as well as several pre-treatment methods, viz., fermentation, soaking, germination and enzymatic treatment of grains with phytase enzyme may be employed to address the issue of this antinutrient. For details, please go through the below mentioned link:
Article Reduction of phytic acid and enhancement of bioavailable mic...
Thanks!
Yes and No
Yes, when the plants grow normally and generally phytic acid is saturated!
No, when under some conditions the ratio of phytic acid increase in plant tissues mainly in grains and with fortification, some more fixations are occurred.
@ Uma, Phytic acid impairs the absorption of iron, zinc and calcium and may promote mineral deficiencies . Therefore, it is often referred to as an anti-nutrient. Phytic acid also prevents the absorption of minerals such as iron, calcium, manganese, and zinc by binding to them before our body can absorb them. On the other hand, degradation of phytic acid during fermentation of food grains improves bioavailability of minerals like iron, zinc and calcium a number of folds .
J. C. Tarafdar Thank you so much sir for explaining how phytic acid reduces the bioavailability of micronutrients and how it releases upon fermentation.
J. C. Tarafdar and Mansoure Hatamian I do agreed with the explanation given.
Dear Uma Nath Shukla Phytic acid is the major storage form of phosphorous in cereals, legumes, oil seeds and nuts. Phytic acid is known as a food inhibitor which chelates micronutrient and prevents it to be bioavailabe for monogastric animals, including humans, because they lack enzyme phytase in their digestive tract. Several methods such as genetic improvement as well as several pre-treatment methods, viz., fermentation, soaking, germination and enzymatic treatment of grains with phytase enzyme may be employed to address the issue of this antinutrient. For details, please go through the below mentioned link:
Article Reduction of phytic acid and enhancement of bioavailable mic...
Thanks!
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