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| - Effect of Traditional Food Processing on Phytate Degradation inWheat and Millets
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| - For cereal-based vegetarian meals, processing such as soaking cerealflour prior to heating canactivate native phytases. This activation will result in improvingthe zinc bioavailability sincedegraded products of phytate have a lower affinity for zinc. Theeffect of increasing the time forsoaking wheat batter at 10 °C for 0−48 h and the effect of rotimaking with millet and sorghumflour batters was investigated. Phytate (IP6) degradation wasstudied using ion-exchangechromatography on a column of Dowex 1X8 resin (200−400 mesh). Asoaking time of 12 h for wheatbatter resulted in a 40% decrease in IP6. The decreasing trendfor wheat with increased soakingtime was significant (p < 0.01). Soaking also resultedin an increase of zinc solubility by 38.5%.Degradation of IP6 due to roti making without soaking of batterfor all three cereals was 14−19%with a marginal decrease in zinc solubility. Keywords: Phytate degradation; traditional methods; zincsolubility
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