Effect of Germination and Temperature on Phytic Acid Content of Cereals

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Year:
2021
Type of Publication:
Article
Keywords:
Cereals, Phytic Acid, Phytase, Germination, Temperature
Authors:
Kumar, Satish; Anand, Raushan
Journal:
IJRAS
Volume:
8
Number:
1
Pages:
24-35
Month:
January
ISSN:
2348-3997
Abstract:
Cereals are one of the staple food that is being consumed all over the world and are grown in large quantities than any other types of crops. Cereals have good nutritional value and provide most of vital nutrient that is required by the body. Phytic acid is one of the major anti-nutritional component that is found within the cereal. Phytic acid is also called inositol hexakisphosphate and is one of the major storage form of phosphorous in cereals. Phytase is the enzyme which is responsible for the reduction of phytic acid. There are some factors that affect the phytase activity and phytic acid content, germination and temperature are one of those factors. Many studies hae shown that Germination and temperature have direct effect on phytase avtivity and phytic acid content of cereals.
Full text: IJRAS_932_FINAL.pdf [Bibtex]

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