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Phytic Acid Content of Solid State Fermented Lathyrus Sativus Seeds by Rhizopus Oligosporus

A. B. M. Moslehuddin
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Khaleda Islam
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Abstract/ Executive Summary:

Extraction and determination of phytic acid : the phytic acid : the phytic acid from the samples were extracted withe 1.5% HCI and 10% Na₂SO₄ by shaking for 2 hours and precipitated from filtrate by the solution of 0.2% FeCI₃, 6H₂0 in 1.2% HCI as Ferric phytate. The precipitates were then dissolved in Nitric acid and Iron was determined by spectrophotometre (PYE Unicorn, Sp 6-550 UVNIS) at 515 according to the method of Beal and Mehta (1985). The phytic acid was calculated by the formula % phytic acid = (660, 224) (M. W. phytic acid), 4XA. W Iron) X Iron. Research efforts to remove phytat from soyprotein include (a) phytase enzymatic treatment with and without ultrafiltration b) alkaline extraction of PH 11-12 (c) ultrafiltration and (d) dialysis and anion exchange treatments. Phytic content of unfermented and fermented Lathyrus sativus seeds were analysed. The phytic acid content was decreased 19% in 36 - hours of fermentation and 38% in 48 hours of fermentation by using Rhizopus oligosporus.

Keywords: Phytic acid, Solid state fermented, Lathyrus satirus, Seeds Rhizopus oligosporus

Location: Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Organic products

Objectives:

To remove phytat from soyprotein include (a) phytase enzymatic treatment with and without ultrafiltration b) alkaline extraction of PH 11-12 (c) ultrafiltration and (d) dialysis and anion exchange treatments

Methodology:

Lathyrus sativus seeds were purchased from the local market of Dhaka, Bangladesh, cleaned manually and then stored at room temperature until tests were completed. To prepare control and sample, the seeds were soaked in water overnight (Seed to water ratio bring 1:3). After soaking, water was drained off, seeds were washed twice. Tempeh was prepared from the seeds by modifying method of william Shurtleft and Akiko Aoyagi. Extraction and determination of phytic acid : the phytic acid : the phytic acid from the samples were extracted withe 1.5% HCI and 10% Na₂SO₄ by shaking for 2 hours and precipitated from filtrate by the solution of 0.2% FeCI₃, 6H₂0 in 1.2% HCI as Ferric phytate. The precipitates were then dissolved in Nitric acid and Iron was determined by spectrophotometre (PYE Unicorn, Sp 6-550 UVNIS) at 515 according to the method of Beal and Mehta (1985). The phytic acid was calculated by the formula % phytic acid = (660, 224) (M. W, phytic acid), 4XA. W Iron) X Iron.

Source of Information: Bangladesh of Nutr. Vol. 8, 1 & 2, June 1995, ISSN 1013-6037

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Phytic acid content in unfermented Lathyrus sativus was 1.46 (% PA). After 36 hours of fermentation phytic acid content in Lathyrus sativus was 1.20 (% PA). So percentage of decrease was 18%. After 48 hours of fermentation phytic acid was 0.90 (% PA), it means almost one-third than that of unfermented control. Here percentage of decrease of phytic acid was 38%.

Knowledge Management: Journal