Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality


	American Journal of Plant Nutrition and Fertilization Technology
	Year: 2011 \| Volume: 1 \| Issue: 1 \| Page No.: 1-22 DOI: 10.3923/ajpnft.2011.1.22

Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality

Abdoulaye Coulibaly, Brou Kouakou and Jie Chen

Abstract: Cereals are a major source of micronutrients, the bioavailability of minerals such as iron, zinc, calcium, magnesium, is low because they are present as insoluble complex with food components such as phytic acid. After several readings it should be remembered that the phytic acid in whole is seen as an anti-nutritional factor than therapeutic element. The elimination of phytic acid can be done in several ways and should not be total if we want to minimize losses of dry matter and minerals.

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How to cite this article:

Abdoulaye Coulibaly, Brou Kouakou and Jie Chen, 2011. Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality. American Journal of Plant Nutrition and Fertilization Technology, 1: 1-22.

DOI: 10.3923/ajpnft.2011.1.22

URL: https://scialert.net/abstract/?doi=ajpnft.2011.1.22

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