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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Research Article

Phytase Mediated Beneficial Impact on Nutritional Quality of Biofortified Wheat Genotypes

Author(s): Meena Verma, Abhishake Saxena, Punesh Sangwan*, Imran Sheikh, Vinod Kumar and Harcharan S. Dhaliwal

Volume 17, Issue 5, 2021

Published on: 01 September, 2020

Page: [490 - 500] Pages: 11

DOI: 10.2174/1573401316999200901172600

Price: $65

Abstract

Background: Biofortification has been proposed as an intervention towards alleviation of micronutrient deficiency in the population of developing countries. However, the presence of anti- nutritional factor phytic acid in staple cereals chelates divalent cations and decreases their bioavailability for monogastric animals. Thus, the use of phytase enzyme for hydrolysing phytate-P and enhancing the amount of free divalent cations is of great importance.

Methods: In this study, two phytases i.e. APF1 phytase from fungal source and commercial wheat phytase were supplemented with flours of biofortified wheat genotypes and their impact on food quality parameters was accessed. Since commercial wheat phytase is costly, it was used as known phytase to compare the application of APF1 phytase. The phytic acid content was reduced in the range of 70 to 84% with APF1 phytase and 79 to 89% with the wheat phytase as compared to untreated samples, respectively. In contrast to phytate, the dialyzability of important micronutrients Fe and Zn enhanced in the range of 21.9 to 48% and 39.5 to 96% with APF1 phytase and, 6.10 to 30% and 23.2 to 81% with wheat phytase, over untreated samples, respectively.

Results and Discussion: A decrease in tannin content was observed in the range of 8 to 23% and 7 to 23% after treatment with APF1 and wheat phytase, respectively. The phytase treatment has resulted in increased soluble protein content and inorganic phosphate content to different level over untreated samples.

Conclusion: The study revealed that APF1 phytase was comparatively more effective for enhanced nutritional quality of wheat flour through phytase supplementation for its food based applications.

Keywords: Micronutrient, dialyzability, biofortification, phytase, phytic acid, inorganic phosphate.

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