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Review
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ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES

Year 2018, Volume: 4 Issue: 3, 159 - 165, 10.03.2018

Müge Hendek Ertop , Müberra Bektaş

https://doi.org/10.3153/FH18016

Abstract



The most of plant
foods, nuts and cereals contain antinutrient compounds. They reduce to mineral
bioavailability and protein absorption of foods thanks to their chelating
properties. They causes to micronutrient malnutrition and mineral deficiencies.
The micronutrient malnutrition is a widespread global health problem not only
in developing but also in many countries. Increasing micronutrient intake in
food through food processing based approaches is a sustainable method of
prevention of micronutrient malnutrition which should be achieved through food
diversification. There are traditional and technological methods that provide
reducing of antinutrient compounds.The pretreatment and processing techniques
as soaking, fermentation, germination, debranning, and autoclaving are even traditional methods which use generally in
consumption of foods.Removing antinutrients, the bioavailability of some cation
(Ca, Fe and Zn) and the absorption of proteins make to increase and
consequently nutrition value of food increase. 
It is possible to reduce antinutrient factors by using domestic or
industrial basic food processing techniques alone or in combination.This review
focused on various methods to reduce antinutrients in food such as phytic acid,
tannin, and oxalate in food grain to improve nutritional quality of foods.

Keywords

Micronutrients Antinutrients Digestibility Bioavailability

References

  • Abdelrahaman, S.M., El Maki, H.B., Babiker, E.E., El Tinay, A.H. (2005). Effect of malt pretreatment followed by fermentation on antinutritional factors and HCl- Extractability of minerals of pearl millet cultivars. Journal of Food Technology, 3, 529-534.
  • American Dietetic Association (2005). Urolithiasis /urinary stones. In, ADA Nutrition Care Manual. Chicago IL. USA, 483-486.
  • Badau, M.H., Nkama, I., Jideani, A.I. (2005). Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar. Journal of Food Chemistry, 92, 425-435.
  • Chen, Q.C. (2004). Determination of phytic acid and inositol pentakis phosphate in foods by HPLC. Agricultural Food Chemistry, 52, 4604-4613
  • Chi-Fai, C., Peter, C.-Kc., Shing, W.Y. (1997). Effect of cooking on content of amino-acids and antinutrients in the Chinese indigenous legume seed. Journal of the Science of Food and Agriculture, 75, 447-452.
  • Coulibaly, A., Kouakou, B. Chen, J. (2011). Phytic acid in cereal grains: 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.
  • Doss, A., Pugalenthi, M., Vadivel, V. G., Subhashini, G., Anitha Subash, R. (2011). Effects of processing technique on the nutritional composition and antinutrients content of under –utilized food legume Canavalia ensiformis L.DC. International Food Research Journal, 18(3), 965-970
  • Greiner, R., Konietzny, U. (2006). Phytase for food application. Food Technology Biotechnology, 44, 125–140.
  • Hayta, M., Hendek Ertop, M. (2017). Optimization of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties, International Journal of Food Science and Technology, 52(8), 18258-1835.
  • Eltayeb, M.M., Hassn, A.B., Sulieman, M.A., Babiker, E.E. (2007). Effect of processing followed by fermentation on antinutritional factors content of pearl millet (Pennisetum glaucum L.) cultivars. Pakistan Journal of Nutrition, 6 (5), 463-467
  • Ertas, N., Turker, S. (2014). Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability. Journal of Food Science Technology, 51(7), 1401-1405.
  • Feil, B. (2001). Phytic acid. Journal of New Seeds, 3, 1–35.
  • Gupta, R.K., Gangoliya, S.S., Singh, N.K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology, 52 (2), 676–684.
  • Jorge E.M., Wolfgang, H.P., Peter, B. (2008). Biofortified crops to alleviate micronutrient malnutrition. Current Opinion Plant Biology, 11, 166-170.
  • Kadam, S.S., Smithard, R.R, Eyre, M.D., Armstrong, D.G. (1987). Effect of heat treatment on ntinutritional factors and quality of protein in winged beans. Journal of Science of Food and Agriculture, 39, 267-275.
  • Kasim, A.B., Edwards, H.M.J. (1998). The analysis of inositol phosphate forms in feed ingredients. Journal of the Science of Food and Agriculture, 76, 1-9.
  • Kataria, A., Chauhan, B.M., Punia, D. (1989). Antinutrients in amphidiloids (blackgram & mung bean) varietal differences and effect of domestic processing and cooking. Plant Food and Human Nutrition, 39, 257-266.
  • Kaur, K.D., Jha, A., Sabikhi, L., Singh, A.K. (2014). Significance of coarse cereals in health and nutrition: a review. Journal of Food Science and Technology, 51(8), 1429-1441.
  • Lehrfeld, J. (1994). HPLC separation and quantitation of phytic acid and some inositol phosphates in foods: problems and solutions. Journal of Agricultural Food Chemistry, 42, 2726–2731.
  • Lestienne, I., Caporiccio, B., Besancon, P., Rochette, I., Treche, S. (2005). Relative contribution of phytates, fibers and tannins to low iron and zinc in vitro solubility in pearl millet (Pennisetum glaucum) flour and grain fractions. Journal of Agricultural Food Chemistry, 53, 8342-8348.
  • Liener, I.E. (1994). Implications of antinutritional components in soybean foods. CRC Critical Reviews in Food Science and Nutrition, 34, 31-67.
  • Lolas, G.M., Palamidids, N., Markakis, P. (1976). The phytic acid—total phosphorus relationship in barley, oats, soybeans and wheat. Cereal Chemistry, 53, 867-871.
  • Marshall, A.A., Samuel, J.E., Mary, U.E., Inegbenose, G.I. (2011). Effect of germination on the phytase activity, phytate and total phosphorus contents of rice, maize, millet, sorghum and wheat. Journal of Food Science and Technology, 48, 724-729.
  • Masud, T., Mahmood, T., Latif, A., Sammi, S., Hameed, T. (2007). Influence of processing and cooking methodologies for reduction of phytic acid content in wheat (Triticum aestivum) varieties. Journal of Food Processing and Preservation, 31, 583-594.
  • Mbofung, C.M.F., Rigby, N., Waldron, K. (1999). Use of two varieties of hard-to-cook beans and cowpeas in the processing of Koki (a steamed legume product). Plant Food and Human Nutrition, 54, 131-150.
  • Mustafa, K.D., Adem, E. (2014). Comparison of autoclave, microwave, IR and UV-stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread. Journal of Food Science and Technology, 51(1), 59-66.
  • Nielson, S.S. (1991). Digestibility of legume protein. Journal of the Food Technology, 45, 112–118.
  • Novak, W.K., Haslberger, A.G. (2000). Substantial equivalence of antinutrients and inherent plant toxins in genetically modifed novel foods. Food and Chemical Toxicology, 38, 473-483.
  • Reddy, N.R, Sathe, S.K., Salunkhe, D.K. (1982). Phytases in legumes and cereals. Advances in Food Research, 82, 1-92. Rehman, Z.U., Salariya, A.M., Yasin, M., Zafar, S.I. (2001). Thermal heat processing effects on in vitro protein digestibility of chickpea (Cicer arietinum). Pakistan Journal of Science and Research, 53, 75-77.
  • Rehman, Z.U., Shah, W.H. (2001). Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking. Plant Food and Human Nutrition, 56, 265-273.
  • Rehman, Z.U., Shah, W.H. (2005). Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chemistry, 91: 327-331.
  • Ruan, Q.Y., Zheng, X.Q., Chen, B.L., Xiao, Y., Peng, X.X., M, Leung, D.W., Liu, E.E. (2013). Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat bran. Journal of Food Composition and Analysis, 32, 6-11.
  • Sanz, P., Reig, R. (1992). Clinical and pathological findings in fatal plant oxalosis. The American Journal of Forensic Medicine and Pathology, 13, 342-345.
  • Savage, G.P., Martensson, L. (2010). Comparison of the estimates of the oxalate content of taro leaves and corms and a selection of Indian vegetables following hot water, hot acid and in vitro extraction methods. Journal of Food Composition and Analysis, 23, 113-117.
  • Schlemmer, U., Frolich, W., Prieto, R.M., Grases, F. (2009). Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition & Food Research, 53, 330-375
  • Shimelis, E.A., Rakshit, S.K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103, 161-172.
  • Singh, U. (1993). Protein quality of pigeon pea as influenced by seed polyphenols and cooking process. Plant Food and Human Nutrition, 43, 171-179.
  • Steiner, T., Mosenthin, R., Zimmermann, B., Greiner, R., Roth, S. (2007). Distribution of phytase activity, total phosphorus and phytate phosphorus in legume seeds, cereals and cereal by-products as influenced by harvest year and cultivar. Animal Feed Science and Technology, 133, 320-334.
  • Suma, P.F., Urooj, A. (2014). Nutrients, antinutrients and bioaccessible mineral content (invitro) of pearl millet as influenced by milling. Journal of Food Science and Technology, 51(4), 756-761.
  • Urbano, G., Lopez-Jurado, M., Aranda, P., Vidal-Valverde, C., Tenorio, E., Porres, J. (2000). The role of phytic acid in legumes: antinutrient or beneficial function?, Journal of Physiology and Biochemistry, 56, 283-294.
  • Vadivel, V., Pugalenthi, M., Megha, M. (2008). Biological evaluation of protein quality of raw and processed seeds of gila bean (Entada scendens Benth.) Tropical and Subtropical Agroecosystem, 8, 125-133.
  • Vats, P., Banerjee, U.C. (2004). Production studies and catalytic properties of phytases (myo-inositol-hexakis-phosphate phosphohydrolases): an overview. Enzyme and Microbial Technology, 35, 3-14.
  • Vellingiri, V., Hans, K.B. (2010). Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains. Journal of Food Science and Technology, 49, 673-684.
  • Venktachalam, M., Sathe, S.K. (2006). Chemical composition of selected edible nut seeds. Journal of Agricultural, Food Chemistry, 54, 4705-4714.
  • Vidal-Valverde, C., Frias, J., Estrella, I., Gorospe, M.J., Ruiz, R., Bacon, J. (1994). Effect of processing on some antinutritional factors of lentils. Journal of Agricultural Food Chemistry, 42, 2291-2295.
  • Zhang, H.W., Bai, X.L. (2014). Optimization of extraction conditions for phytic acid from rice bran using response surface methodology and its antioxidant effects. Journal of Food Science and Technology, 51(2), 371-376.

Year 2018, Volume: 4 Issue: 3, 159 - 165, 10.03.2018

Müge Hendek Ertop , Müberra Bektaş

https://doi.org/10.3153/FH18016

Abstract

References

  • Abdelrahaman, S.M., El Maki, H.B., Babiker, E.E., El Tinay, A.H. (2005). Effect of malt pretreatment followed by fermentation on antinutritional factors and HCl- Extractability of minerals of pearl millet cultivars. Journal of Food Technology, 3, 529-534.
  • American Dietetic Association (2005). Urolithiasis /urinary stones. In, ADA Nutrition Care Manual. Chicago IL. USA, 483-486.
  • Badau, M.H., Nkama, I., Jideani, A.I. (2005). Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar. Journal of Food Chemistry, 92, 425-435.
  • Chen, Q.C. (2004). Determination of phytic acid and inositol pentakis phosphate in foods by HPLC. Agricultural Food Chemistry, 52, 4604-4613
  • Chi-Fai, C., Peter, C.-Kc., Shing, W.Y. (1997). Effect of cooking on content of amino-acids and antinutrients in the Chinese indigenous legume seed. Journal of the Science of Food and Agriculture, 75, 447-452.
  • Coulibaly, A., Kouakou, B. Chen, J. (2011). Phytic acid in cereal grains: 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.
  • Doss, A., Pugalenthi, M., Vadivel, V. G., Subhashini, G., Anitha Subash, R. (2011). Effects of processing technique on the nutritional composition and antinutrients content of under –utilized food legume Canavalia ensiformis L.DC. International Food Research Journal, 18(3), 965-970
  • Greiner, R., Konietzny, U. (2006). Phytase for food application. Food Technology Biotechnology, 44, 125–140.
  • Hayta, M., Hendek Ertop, M. (2017). Optimization of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties, International Journal of Food Science and Technology, 52(8), 18258-1835.
  • Eltayeb, M.M., Hassn, A.B., Sulieman, M.A., Babiker, E.E. (2007). Effect of processing followed by fermentation on antinutritional factors content of pearl millet (Pennisetum glaucum L.) cultivars. Pakistan Journal of Nutrition, 6 (5), 463-467
  • Ertas, N., Turker, S. (2014). Bulgur processes increase nutrition value: possible role in in-vitro protein digestability, phytic acid, trypsin inhibitor activity and mineral bioavailability. Journal of Food Science Technology, 51(7), 1401-1405.
  • Feil, B. (2001). Phytic acid. Journal of New Seeds, 3, 1–35.
  • Gupta, R.K., Gangoliya, S.S., Singh, N.K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology, 52 (2), 676–684.
  • Jorge E.M., Wolfgang, H.P., Peter, B. (2008). Biofortified crops to alleviate micronutrient malnutrition. Current Opinion Plant Biology, 11, 166-170.
  • Kadam, S.S., Smithard, R.R, Eyre, M.D., Armstrong, D.G. (1987). Effect of heat treatment on ntinutritional factors and quality of protein in winged beans. Journal of Science of Food and Agriculture, 39, 267-275.
  • Kasim, A.B., Edwards, H.M.J. (1998). The analysis of inositol phosphate forms in feed ingredients. Journal of the Science of Food and Agriculture, 76, 1-9.
  • Kataria, A., Chauhan, B.M., Punia, D. (1989). Antinutrients in amphidiloids (blackgram & mung bean) varietal differences and effect of domestic processing and cooking. Plant Food and Human Nutrition, 39, 257-266.
  • Kaur, K.D., Jha, A., Sabikhi, L., Singh, A.K. (2014). Significance of coarse cereals in health and nutrition: a review. Journal of Food Science and Technology, 51(8), 1429-1441.
  • Lehrfeld, J. (1994). HPLC separation and quantitation of phytic acid and some inositol phosphates in foods: problems and solutions. Journal of Agricultural Food Chemistry, 42, 2726–2731.
  • Lestienne, I., Caporiccio, B., Besancon, P., Rochette, I., Treche, S. (2005). Relative contribution of phytates, fibers and tannins to low iron and zinc in vitro solubility in pearl millet (Pennisetum glaucum) flour and grain fractions. Journal of Agricultural Food Chemistry, 53, 8342-8348.
  • Liener, I.E. (1994). Implications of antinutritional components in soybean foods. CRC Critical Reviews in Food Science and Nutrition, 34, 31-67.
  • Lolas, G.M., Palamidids, N., Markakis, P. (1976). The phytic acid—total phosphorus relationship in barley, oats, soybeans and wheat. Cereal Chemistry, 53, 867-871.
  • Marshall, A.A., Samuel, J.E., Mary, U.E., Inegbenose, G.I. (2011). Effect of germination on the phytase activity, phytate and total phosphorus contents of rice, maize, millet, sorghum and wheat. Journal of Food Science and Technology, 48, 724-729.
  • Masud, T., Mahmood, T., Latif, A., Sammi, S., Hameed, T. (2007). Influence of processing and cooking methodologies for reduction of phytic acid content in wheat (Triticum aestivum) varieties. Journal of Food Processing and Preservation, 31, 583-594.
  • Mbofung, C.M.F., Rigby, N., Waldron, K. (1999). Use of two varieties of hard-to-cook beans and cowpeas in the processing of Koki (a steamed legume product). Plant Food and Human Nutrition, 54, 131-150.
  • Mustafa, K.D., Adem, E. (2014). Comparison of autoclave, microwave, IR and UV-stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread. Journal of Food Science and Technology, 51(1), 59-66.
  • Nielson, S.S. (1991). Digestibility of legume protein. Journal of the Food Technology, 45, 112–118.
  • Novak, W.K., Haslberger, A.G. (2000). Substantial equivalence of antinutrients and inherent plant toxins in genetically modifed novel foods. Food and Chemical Toxicology, 38, 473-483.
  • Reddy, N.R, Sathe, S.K., Salunkhe, D.K. (1982). Phytases in legumes and cereals. Advances in Food Research, 82, 1-92. Rehman, Z.U., Salariya, A.M., Yasin, M., Zafar, S.I. (2001). Thermal heat processing effects on in vitro protein digestibility of chickpea (Cicer arietinum). Pakistan Journal of Science and Research, 53, 75-77.
  • Rehman, Z.U., Shah, W.H. (2001). Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking. Plant Food and Human Nutrition, 56, 265-273.
  • Rehman, Z.U., Shah, W.H. (2005). Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chemistry, 91: 327-331.
  • Ruan, Q.Y., Zheng, X.Q., Chen, B.L., Xiao, Y., Peng, X.X., M, Leung, D.W., Liu, E.E. (2013). Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat bran. Journal of Food Composition and Analysis, 32, 6-11.
  • Sanz, P., Reig, R. (1992). Clinical and pathological findings in fatal plant oxalosis. The American Journal of Forensic Medicine and Pathology, 13, 342-345.
  • Savage, G.P., Martensson, L. (2010). Comparison of the estimates of the oxalate content of taro leaves and corms and a selection of Indian vegetables following hot water, hot acid and in vitro extraction methods. Journal of Food Composition and Analysis, 23, 113-117.
  • Schlemmer, U., Frolich, W., Prieto, R.M., Grases, F. (2009). Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutrition & Food Research, 53, 330-375
  • Shimelis, E.A., Rakshit, S.K. (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103, 161-172.
  • Singh, U. (1993). Protein quality of pigeon pea as influenced by seed polyphenols and cooking process. Plant Food and Human Nutrition, 43, 171-179.
  • Steiner, T., Mosenthin, R., Zimmermann, B., Greiner, R., Roth, S. (2007). Distribution of phytase activity, total phosphorus and phytate phosphorus in legume seeds, cereals and cereal by-products as influenced by harvest year and cultivar. Animal Feed Science and Technology, 133, 320-334.
  • Suma, P.F., Urooj, A. (2014). Nutrients, antinutrients and bioaccessible mineral content (invitro) of pearl millet as influenced by milling. Journal of Food Science and Technology, 51(4), 756-761.
  • Urbano, G., Lopez-Jurado, M., Aranda, P., Vidal-Valverde, C., Tenorio, E., Porres, J. (2000). The role of phytic acid in legumes: antinutrient or beneficial function?, Journal of Physiology and Biochemistry, 56, 283-294.
  • Vadivel, V., Pugalenthi, M., Megha, M. (2008). Biological evaluation of protein quality of raw and processed seeds of gila bean (Entada scendens Benth.) Tropical and Subtropical Agroecosystem, 8, 125-133.
  • Vats, P., Banerjee, U.C. (2004). Production studies and catalytic properties of phytases (myo-inositol-hexakis-phosphate phosphohydrolases): an overview. Enzyme and Microbial Technology, 35, 3-14.
  • Vellingiri, V., Hans, K.B. (2010). Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains. Journal of Food Science and Technology, 49, 673-684.
  • Venktachalam, M., Sathe, S.K. (2006). Chemical composition of selected edible nut seeds. Journal of Agricultural, Food Chemistry, 54, 4705-4714.
  • Vidal-Valverde, C., Frias, J., Estrella, I., Gorospe, M.J., Ruiz, R., Bacon, J. (1994). Effect of processing on some antinutritional factors of lentils. Journal of Agricultural Food Chemistry, 42, 2291-2295.
  • Zhang, H.W., Bai, X.L. (2014). Optimization of extraction conditions for phytic acid from rice bran using response surface methodology and its antioxidant effects. Journal of Food Science and Technology, 51(2), 371-376.
There are 46 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Müge Hendek Ertop 0000-0003-4300-7790

Müberra Bektaş 0000-0002-5430-5075

Publication Date March 10, 2018
Submission Date August 19, 2017
Published in Issue Year 2018 Volume: 4 Issue: 3

Cite

APA Hendek Ertop, M., & Bektaş, M. (2018). ENHANCEMENT OF BIOAVAILABLE MICRONUTRIENTS AND REDUCTION OF ANTINUTRIENTS IN FOODS WITH SOME PROCESSES. Food and Health, 4(3), 159-165. https://doi.org/10.3153/FH18016
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