Phytate degradation in composite wheat/cassava/sorghum bread: Effects of phytase‐secreting yeasts and addition of yeast extracts

Autor:	Serafina Lídia Vilanculos, Ulf Svanberg, Thomas Andlid
Jazyk:	angličtina
Rok vydání:	2024
Předmět:	composite flour bread phytase phytate phytate degradation Pichia kudriavzevii TY13 yeast extract Nutrition. Foods and food supply TX341-641
Zdroj:	Food Science & Nutrition, Vol 12, Iss 1, Pp 216-226 (2024)
Druh dokumentu:	article
ISSN:	2048-7177
DOI:	10.1002/fsn3.3754
Popis:	Abstract Iron deficiency anemia is highly prevalent in developing countries due to the consumption of cereal‐based foods rich in phytate that chelates minerals such as iron and zinc making them unavailable for absorption by humans. The aim of the present study was to degrade phytic acid in composite flour (wheat/cassava/sorghum) bread by the addition of phytase‐producing yeasts in the baking process to achieve a phytate‐to‐iron molar ratio
Databáze:	Directory of Open Access Journals
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