Phytase Mediated Beneficial Impact on Nutritional Quality of Biofortified Wheat Genotypes

Abstract

Background: Biofortification has been proposed as an intervention towards alleviation of micronutrient deficiency in population of developing countries. However, the presence of anti-nutritional factor phytic acid in staple cereals chelates divalent cations and decreases their bioavailabilityfor monogastric animals. Thus, use of phytase enzyme for hydrolysing phytate-P and enhancing the amount of free divalent cations is of great importance. Methods : In this study, two phytases i.e. APF1 phytase from fungal source and commercial wheat phytase were supplemented with flours of biofortified wheat genotypes and their impact on food quality parameters was accessed. Since commercial wheat phytase is costly, it was used as known phytase to compare the application of APF1 phytase. The phytic acid content was reduced in the range of 70 to 84% with APF1 phytase and 79 to 89% with the wheat phytase as compared to untreated samples, respectively. In contrast to phytate, the dialyzability of important micronutrients Fe and Zn enhanced in the range of 21.9 to 48% and 39.5 to 96% with APF1 phytase and, 6.10 to 30% and 23.2 to 81% with wheat phytase, over untreated samples, respectively. Results and Discussion: A decrease in tannin content was observed in the range of 8 to 23% and 7 to 23% after treatment with APF1 and wheat phytase, respectively. The phytase treatment has resulted in increased soluble protein content and inorganic phosphate content to different level over untreated samples. Conclusion: The study revealed that APF1 phytase was comparatively more effective for enhanced nutritional quality of wheat flour through phytase supplementation for its food based applications.

Beneficial effects of soaking and germination on nutritional quality and bioactive compounds of biofortified wheat derivatives

“…As a major food source, its nutritional properties are of great importance. The biofortified wheat derivatives with improved mineral contents and quality attributes have been reported recently [1][2][3][4]. An adequate amount of protein and amino acids are needed to maintain nitrogen concentration and body function.…”

Effect of gibberellins and ascorbic acid treatment on phytic acid and micronutrients dialyzability in germinated biofortified wheat seeds

“…(13) Biofortified wheat genotypes with enhanced mineral content and quality attributes have recently been reported. (14) Various methods have been employed to remove phytic acid from grains. (15) Removal of phytic acid from food and feed will improve their nutritional value and increase micronutrient bioavailability, apart from mitigating environmental pollution caused by high phosphorous content in soil.…”