Bioprocessing of Oats Influence on Phytate Hydrolysis and Mineral Bioavailability

TL;DRAbstract

The effects of bioprocessing on enzymatic phytate hydrolysis in oats were studied during malting, soaking and breadmaking to elucidate the reasons for poor phytase activity in oats and determine the optimal conditions for phytate hydrolysis. Malting of oats in a pilot plant was studied to investigate whether the malting process developed in the laboratory could be used in large scale preparation of oats with reduced phytate content. The effects of malting on zinc and iron absorption from single meals were examined in humans using a radioisotope technique. The nutritional significance of cereal processing and high dietary phytate intake was also investigated. Optimal conditions for oat phytase was found at pH 4 - 4.5 and 38°C, which differs from those of wheat, rye and barley. Combined malting and soaking reduced the phytate content of oats to very low levels (99% reduction). It was demonstrated that the malting process developed in the laboratory was also applicable on a large scale. I

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