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Phytic acid is a substance found in many types of plant foods, such as grains, legumes (including peanuts and soybeans), nuts, and seeds. It is the storage form of phosphorus, an important mineral used in the production of energy as well as the formation of structural elements like cell membranes (Jacela et al., 2010). These foods, are getting a ba...
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Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing “higher fat and added sugars” compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, g...
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... Minerals from inorganic substances have a tendency to separate and undergo absorption when they are consumed and enter the upper portions of the gastrointestinal tract (GIT) (Yadav et al., 2022). Nevertheless with the lower GIT, the increased lumen pH promotes an association among mineral cations along with additional food constituents, causing the creation of insoluble structures with substantially reduced animal availability (Nissar et al., 2017). Perhaps by surprise, the lining of the duodenum has been found to have a greater degree of absorbing minerals in poultry than more distal intestinal parts (Bortoluzzi et al., 2020). ...
... In addition, phytic acid combines with proteins and several minerals (Zn, Ca, and Fe) to form insoluble complexes in rapeseed. This interaction can alter the structure and solubility of proteins, thus inhibiting their absorption in the animal's gut [36]. At a pH above the isoelectric point-when the phytic acid and protein are negatively charged-complexation is carried out by cations such as Ca 2+ or Mg 2+ [37,38]). ...
Rapeseed is a high-quality protein source; however, its quality primarily depends on the variety, origin, and processing method. This study aimed to examine the effectiveness of a mineral supplement (“Peelko”; 27% Ca, 3.5% Mg, 800 mg/kg Fe) in terms of whether it is suitable for reducing the remaining antinutritional substances in cold-pressed rapeseed cake, thereby improving the nutrient content and digestibility of rapeseed. The experiment was carried out with 600 Ross-308 broilers divided into three feeding groups: the control diet contained extracted soybean meal, the R treatment included 10–15% cold-pressed rapeseed cake (in grower and finisher phases), and the R+ treatment consisted of the mineral supplement in addition to the cold-pressed rapeseed cake. R+ had a beneficial effect on the FCR in the grower and finisher feeding phases; moreover, it increased the weight of thyroid glands and the T3 and T4 hormone levels in the blood serum to a lesser extent than R when compared to C (p < 0.05). Diet-specific changes could be observed through the histological examination of thyroid glands, where the acini became larger when the unsupplemented cold-pressed rapeseed cake was fed (R group). Using the mineral supplement (R+ diet) decreased the acinus diameter compared to the R diet, with a similar value to that observed in control birds. The protein content in the breast and fat content in the thigh showed milder changes in R+ than R, compared to C (p < 0.05). The relative ratio of n-6 and n-3 fatty acids narrowed in both R and R+ meat samples compared to C (p < 0.05). R+ may have a more favorable effect on oxidation processes according to the better MDA values in fresh meat (p < 0.001) and samples after 1–2 months of storage (p < 0.05) than R when compared with C. The negative modifications in the color parameters (L*, a*, and b*) and the organoleptic properties of the meat were less significant with R+ than R, compared to the control (p < 0.05). According to the results of this study, the R+ treatment was able to reduce the antinutritional effects of rapeseed, as evident from the properties of the resulting animal products.
... Phytic acid is an antinutrient that inhibits the absorption and utilization of iron and calcium in the body by forming insoluble phytates [36]. Therefore, when present in large amounts, they are known to act as a major inhibition to the absorption of iron. ...
Aims: This study aimed at determining the nutritional and antinutritional composition of the pulp and seeds as well as physicochemical characteristics of the seed oil of Terminalia catappa L. (tropical almond). Methodology: The analyses were done in the Agroecology and life science laboratory of the University of Buea between June 2023 and May 2024. The experimental design was employed. Oil was extracted using soxhlet method. UV-visible spectrophotometer was used for nutritional and antinutritinal analyses; while gas chromatography and titrimetry were used to analyse the fatty acid profile and physicochemical properties of the seed oil respectively. Results: Results revealed that the seeds recorded more concentrated energy (596.28 Kcal/100g) than the pulps (403.42 Kcal/100g). Total phenolic (133.70 ± 0.15 mg/100g), tannin (77.90 ± 0.01 mg/100g), oxalate (15.01 ± 0.01 mg/100g) and phytic acid (2.81 ± 0.06 mg/100g) contents were displayed by the pulp and 29.70 ± 0.25, 18.00 ± 0.07, 20.92 ± 0.07 and 1.88 ± 0.01 mg/100g, respectively for seeds. The abundant minerals in the pulp were K, Ca, Na, and P, those in the seeds were Mg, K, P and Fe. The Acid value, Saponification value, Iodine value, Peroxide value and P-anisdine value of the seed oil were 2.24 ± 1.16 mgKOH/g, 222.2 ± 3.11 mgKOH/g, 78.50 ± 0.54 gI2/100g, 5.50 ± 0.71 mEq/kg and 3.65 ± 0.23, respectively. Fatty acid profiling showed 66.68% unsaturated fatty acids of which 19.86% and 9.81% were linoleic and linolenic, respectively and 33.32% saturated. Conclusion: The pulps and seeds of T. catappa have a significantly high content of macro and micronutrients that can meet up the nutritional needs of a population and the quality assessment of the oil suggests that it can be recommended as suitable for industrial usage.
... This is attributed to the effects of sorghum antinutrients, such as phytate and tannins. Phytate chelates minerals, including phosphorus and calcium, and binds to starch and protein through binary and ternary complexes (Nissar et al., 2017;Brouns, 2022). Tannins complex with starch and proteins, including digestive enzymes, and lower nutrient digestion and utilization (Hargrove et al., 2011;Barros et al., 2012). ...
act This study aimed to evaluate the effects of phytase and tannase addition in broiler diets on the growth performance and meat quality of broilers fed sorghum-based diets. Twelve experimental diets were formulated at three sorghum levels (0, 50, and 100%) and four enzyme levels (no enzyme, 5000 FTU phytase, 25 TU tannase, and a combination of 5000 FTU phytase + 25 TU tannase). Data on voluntary feed intake, average weekly weight gain, and feed conversion ratio were recorded and used to assess growth performance. Technical and nutritional parameters were used to determine meat quality. Broilers fed total sorghum diets with phytase and tannase enzyme combination had the highest feed intake in the first (24.4 ± 0.04 g/bird/day) and second weeks of life (23.0 ± 1.06 g/bird/day), respectively. Complete sorghum diets with phytase (83.0 ± 0.88 g/bird/day) and tannase (122.0 ± 0.88 g/bird/day) showed the highest feed intake in the third and fourth weeks, respectively. Broilers fed 50% sorghum diets with tannase (135.3 ± 0.05 g/bird/day) and complete maize diets with phytase (158.1 ± 0.88 g/bird/day) had the highest feed intake during weeks five and six, respectively. Broilers fed a 50% sorghum diet without enzymes showed the highest weight gain in the final week (606.5 ± 32.39 g). Comparable feed conversion was observed in birds fed complete maize and 50% sorghum diets. Dietary treatment substantially influenced the live body, carcass, liver, kidneys, abdominal fat pad weight, and intestinal length. However, it did not affect nutritional and technical parameters or Pectoralis major meat.
... Asam fitat adalah bahan kimia yang ditemukan dalam berbagai makanan yang mengikat mineral penting dalam saluran pencernaan dan mencegahnya diserap oleh tubuh. Banyak makanan nabati, seperti biji-bijian, polong-polongan (termasuk kedelai dan kacang tanah), biji-bijian, dan kacangkacangan mengandung asam fitat atau fitat [12]. Kandungan asam fitat biji sorgum mengalami penurunan selama proses fermentasi. ...
... Fermentation in yogurt can increase mineral content, especially calcium, magnesium, and zinc [25]. This can occur because the phytase enzyme produced by Lactobacillus sp. can break mineral bonds in phytic acid that has interacted with minerals and protein residues [26]. ...
Probiotics are microorganisms that have benefits when consumed, they can be found in yogurt. Yogurt commercially lack protein; the addition of chlorella is a solution due to chlorella contains high protein. The research aimed to determine the effect of chlorella fortification on the quality characteristics of yogurt and the best concentration of chlorella addition in the manufacturing of yogurt. The experimental method using a non-factorial Completely Randomized Design (CRD) consisting of 4 treatment levels: without the addition of chlorella (PC0), 0.75% of chlorella (PC1), 1% of chlorella (PC2), and 1.25% of chlorella (PC3). The parameters tested in this research were hedonic testing and quality, chemical composition, physical properties, and microbiological assay. The results showed that yogurt fortified with 1% chlorella was most favorable by consumer acceptance, with organoleptic characteristics: green and thick color, slightly characteristic aroma of chlorella, and slightly sour taste typical of chlorella. Meanwhile, the proximate composition of this yogurt contains 81.26% moisture, 3.77% protein, 2.30% fat, 0.89% ash, 1.47% fiber; physical properties of pH 4.65, Aw 0.75, viscosity 205.85 cP; and microbiological value of acid total 1.95%, and lactic acid bacteria 2.1×10⁷ cfu/g. Therefore, the yogurt chlorella is suitable for consumption and can enhance health benefits.
... These ratios, which ranged between 0.0002 and 0.0006, were all well below the critical threshold (oxalate: Fe > 1), indicating good bioavailability of iron across all the processed beetroot samples. According to Nissar et al. (2017), an oxalate-to-iron ratio greater than 1 predicts poor iron bioavailability, as oxalates are known to inhibit iron absorption. Antinutritional factors, such as oxalates, can reduce the absorption of essential minerals, including iron, by forming insoluble complexes that hinder nutrient utilization (Gemede, 2014). ...
Iron deficiency anemia (IDA) is a prevalent issue among adolescent schoolgirls, significantly affecting their cognitive development and school performance. Beetroot, known for its high iron content, presents a potential solution for mitigating IDA. This study investigated the bioavailability, acceptability, and contribution of beetroot powder, processed under different conditions, to the iron intake of adolescent schoolgirls aged 10-19 years. Two beetroot varieties, Detroit Dark Red and Crimson Globe, were subjected to different processing methods, including boiling, sun drying, oven drying, and freeze drying. The bioavailability of iron was assessed through oxalate-to-iron molar ratios, while sensory acceptability was evaluated using a 9-point hedonic scale. The results revealed that the oxalate-to-iron molar ratios were below 1.0, indicating favorable iron bioavailability. Additionally, beetroot powder contributed between 9.24 mg and 9.5 mg of iron per 100g, equating to more than 50% of the recommended daily allowance (RDA) for adolescent schoolgirls. Sensory evaluation indicated moderate acceptability, with scores ranging from "like slightly" to "like moderately." These findings suggest that beetroot powder, particularly when processed by boiling and sun drying, can serve as a valuable dietary supplement to address IDA in adolescent girls.
... These levels can be reduced through soaking, peeling, boiling, cooking, and fermentation. Recommended phytic acid consumption is 25 mg/100 g [16]. Using jack beans as a binding agent in fermented sausages can reduce the dependence on imported tapioca and soy flour in Indonesia. ...
Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add jack bean flour as a binding agent. This study aims to analyze physicochemical, microbiological and organoleptic characteristics of premium IPB lamb fermented sausages with varying proportions of jack bean flour (0% and 30%). The analyses included pH, water activity (a w ), total acid, water, ash, fat, crude protein, carbohydrate, total LAB, E. coli, S. aureus, texture profile analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat fermented sausages can elevate the pH, springiness, chewiness, crude protein, and carbohydrate content of the fermented sausages. Furthermore, the addition of jack bean flour may reduce the total acid, a w , gumminess, water content, and bacteria (E. coli and S. aureus). The sensory aspects such as color in fermented sausage with addition of jack bean flour were preferred by the panelists. The addition of jack bean flour increased the total unsaturated fatty acids and essential amino acids in fermented sausages. The incorporation of jack bean flour aligns with the Indonesian National Standards for Meat Sausages 3820–2015 concerning moisture, fat, and protein content. This study suggests that incorporating lamb fermented sausage with 30% jack bean flour could result in significant benefits, including increased nutrition, enhanced sensory quality, improved texture, and extended storage life for fresh lamb products.
... Importantly, the amount of PA is crucial for its action. In terms of its consumption, Nissar et al. (2017) recommended less than 25 mg/100 g of food to reduce the micronutrient loss. Therefore, the present review highlights the strategies to minimize phytate content in seeds of millets rather than eliminate them. ...
Main conclusion
The review article summarizes the approaches and potential targets to address the challenges of anti-nutrient like phytic acid in millet grains for nutritional improvement.
Abstract
Millets are a diverse group of minor cereal grains that are agriculturally important, nutritionally rich, and the oldest cereals in the human diet. The grains are important for protein, vitamins, macro and micronutrients, fibre, and energy sources. Despite a high amount of nutrients, millet grains also contain anti-nutrients that limit the proper utilization of nutrients and finally affect their dietary quality. Our study aims to outline the genomic information to identify the target areas of research for the exploration of candidate genes for nutritional importance and show the possibilities to address the presence of anti-nutrient (phytic acid) in millets. So, the physicochemical accessibility of micronutrients increases and the agronomic traits can do better. Several strategies have been adopted to minimize the phytic acid, a predominant anti-nutrient in cereal grains. In the present review, we highlight the potential of biotechnological tools and genome editing approaches to address phytic acid in millets. It also highlights the biosynthetic pathway of phytic acid and potential targets for knockout or silencing to achieve low phytic acid content in millets.
... Saponin has been identified as defaunating agents in the rumen when in higher concentration (Newbold et al., 1997). Similarly, Nissar et al. (2017) reported that inclusion of saponin 6% level reduced the 24 hrs methane emission and this could be due to its anti-protozoal activity. ...
The study was conducted to evaluate the anti-nutritional properties of four selected browse pods; Faidherbia albida, Vachellia tortilis, Acacia nilotica and Piliostigma reticulatum in a semi-arid zone of Nigeria. The browse pods were sourced from the rangelands in Jigawa and Yobe states. The results revealed significant differences (P<0.05) in the values of Oxalate, Phytate, Tannin and Saponin evaluated. The study therefore concluded that variations exist among the selected browse pods analyzed in terms of anti-nutritive properties; however they were all within the recommended requirement for ruminant nutrition and therefore recommended its use as feedstuff and its incorporation in ration formulation to curtail feed scarcity during the dry season.
