Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals

Authors

  • I. Egli,

    1. Authors Egli, Davidsson, and Hurrell are with the Laboratory for Human Nutrition, Inst. of Food Science, Swiss Federal Inst. of Technology, Zurich, PO Box 474,8803 Rüschlikon, Switzerland. Author Juillerat is with the Nestlé Research Centre, Lausanne, Switzerland. Author Barclay is with Nestec Ltd., Vevey, Switzerland. Direct inquiries to author Davidsson (E-mail: lena.davidsson@ilw.agrl.ethz.ch).
    Search for more papers by this author
  • L. Davidsson,

    1. Authors Egli, Davidsson, and Hurrell are with the Laboratory for Human Nutrition, Inst. of Food Science, Swiss Federal Inst. of Technology, Zurich, PO Box 474,8803 Rüschlikon, Switzerland. Author Juillerat is with the Nestlé Research Centre, Lausanne, Switzerland. Author Barclay is with Nestec Ltd., Vevey, Switzerland. Direct inquiries to author Davidsson (E-mail: lena.davidsson@ilw.agrl.ethz.ch).
    Search for more papers by this author
  • M.-A. Juillerat,

    1. Authors Egli, Davidsson, and Hurrell are with the Laboratory for Human Nutrition, Inst. of Food Science, Swiss Federal Inst. of Technology, Zurich, PO Box 474,8803 Rüschlikon, Switzerland. Author Juillerat is with the Nestlé Research Centre, Lausanne, Switzerland. Author Barclay is with Nestec Ltd., Vevey, Switzerland. Direct inquiries to author Davidsson (E-mail: lena.davidsson@ilw.agrl.ethz.ch).
    Search for more papers by this author
  • D. Barclay,

    1. Authors Egli, Davidsson, and Hurrell are with the Laboratory for Human Nutrition, Inst. of Food Science, Swiss Federal Inst. of Technology, Zurich, PO Box 474,8803 Rüschlikon, Switzerland. Author Juillerat is with the Nestlé Research Centre, Lausanne, Switzerland. Author Barclay is with Nestec Ltd., Vevey, Switzerland. Direct inquiries to author Davidsson (E-mail: lena.davidsson@ilw.agrl.ethz.ch).
    Search for more papers by this author
  • R. Hurrell

    1. Authors Egli, Davidsson, and Hurrell are with the Laboratory for Human Nutrition, Inst. of Food Science, Swiss Federal Inst. of Technology, Zurich, PO Box 474,8803 Rüschlikon, Switzerland. Author Juillerat is with the Nestlé Research Centre, Lausanne, Switzerland. Author Barclay is with Nestec Ltd., Vevey, Switzerland. Direct inquiries to author Davidsson (E-mail: lena.davidsson@ilw.agrl.ethz.ch).
    Search for more papers by this author

  • Dr. Josef Burri, Dr. Johan de Reu, and the staff at the pilot plant at Nestlé Product Technology Centre, Orbe, Switzerland, are gratefully acknowledged for technical assistance during the production of the complementary foods. The project was financially supported by Nestec SA, Vevey, Switzerland.

ABSTRACT

Complementary foods based on cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal-legume-based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean.

Ancillary