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Asian Journal of Plant Sciences

Year: 2003 | Volume: 2 | Issue: 8 | Page No.: 597-601
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Authors

Ihsan Mabood Qazi

Said Wahab

Anwar Ali Shad

Alam Zeb

M. Ayuab

Keywords

Research Article

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
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.
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