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Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man

Published online by Cambridge University Press:  07 March 2008

Nävert Barbro ,
Sandström Brittmarie  and
Cederblad ÅKE
Nävert Barbro
Affiliation:
Department of Clinical Nutrition, University of Göteborg, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
Sandström Brittmarie
Affiliation:
Department of Clinical Nutrition, University of Göteborg, Annedalsklinikerna, S-413 45 Gothenburg, Sweden
Cederblad ÅKE
Affiliation:
Department of Radiation Physics, University of Göteborg, Sahlgren's Hospital, S-413 45 Gothenburg, Sweden
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Abstract

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1. The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied.

2. Twenty breads with leavening times varying from 0 to 120 h were prepared. The breads contained 250 g wheat bran/kg flour. The phytic acid content was determined after baking.

3. The phytic acid content of bread containing bran was reduced to about 40% after 2 h of leavening and to 15 % after 2 d. No further decrease was observed.

4. Zn absorption from single meals was determined using a radioisotope technique. Forty-two students volunteered for these studies. They were served a breakfast of milk, butter, bread and 10, 16 or 30 g bran served either raw or baked into the bread with fermentation times of 15 min, 45 min, 3 h or 16 h. One meal contained no bran, but phytate and Zn were added in amounts equivalent to the content of 10 g bran.

5. The amount and percentage of Zn absorbed increased at each bran level as fermentation was prolonged. The percentage of Zn absorbed was reduced by increased bran content in the meal.

6. It is concluded that the fermentation of bread containing bran reduces the phytic acid content and increases Zn absorption from such bread. This may be of importance to people subjected to diets with a high cereal content, especially in combination with a low animal-protein intake.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 53 , Issue 1 , January 1985 , pp. 47 - 53
Copyright
Copyright © The Nutrition Society 1985

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