Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Asian Journal of Plant Sciences
  Year: 2003 | Volume: 2 | Issue: 8 | Page No.: 597-601
DOI: 10.3923/ajps.2003.597.601
Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread
Ihsan Mabood Qazi , Said Wahab , Anwar Ali Shad , Alam Zeb and M. Ayuab

Abstract:
An experiment was conducted to study the different fermentation time and baking on phytic acid content of whole-wheat flour. Result revealed that the Ghaznavi and Fakhr-e-Sarhad contain 7.32 and 9.32% moisture, 1.50 and 1.30% ash, 9.20 and 10.68% crude protein, 1.60 and 2.00% crude fat, 2.00 and 1.60% crude fiber and 78.38 and 75.10% NFE, respectively. Phosphorus and iron content of whole-wheat flour of two cultivars were also determined, which contain 4.00, 4.32 mg 100 g-1 iron and 245, 330.5 mg 100 g-1 phosphorus respectively. Ghaznavi and Fakhr-e-Sarhad cultivars of wheat were analyzed for phytic acid composition in whole-wheat flour and bread. They contain 869.2 and 869.4 mg 100 g-1 phytic acid in whole-wheat flour. The phytic acid content of Ghaznavi for control bread (unleavened) is 752.3 mg 100 g-1 and for bread leavened for 15, 30 and 45 minutes it was 662.1, 512.1 and 280.3 mg 100 g-1. Similarly for Fakhr-e-Sarhad, phytic acid content is 751.7 mg 100 g-1 for control (unleavened) bread, 661.1 and 510.8 and 280.4 mg 100 g-1 for fermented breads (leavened) for 15, 30 and 45 min., respectively. The data indicate the higher phytic acid value for unleavened breads and lower phytic acid value at 45 min. fermented breads (leavened) of both the cultivars. Statistical analysis of the data revealed that the treatments have significant effect on the reduction of phytic acid content as compare to the varietal and interaction means, and fermentation time and baking. Data showed that treatment cultivars and their interaction significantly improved the sensory qualities such as color, taste, texture and overall acceptability. The results of this work suggest that fermentation of whole-wheat flour for 45 min. can reduce significantly the amount of phytic acid. Bread preparation from such treated flours dough will have, high nutritional impact.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
  •    Phytic Acid in Cereal Grains: Structure, Healthy or Harmful Ways to Reduce Phytic Acid in Cereal Grains and Their Effects on Nutritional Quality
How to cite this article:

Ihsan Mabood Qazi , Said Wahab , Anwar Ali Shad , Alam Zeb and M. Ayuab , 2003. Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread. Asian Journal of Plant Sciences, 2: 597-601.

DOI: 10.3923/ajps.2003.597.601

URL: https://scialert.net/abstract/?doi=ajps.2003.597.601

 
COMMENT ON THIS PAPER
.
 
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom