The effect of phytic acid on rate of starch digestibility in Vicia faba and white wheat bread in vitro.

• Publish Date: 5 - February - 2014

Research Abstract:

The effect of the phytic acid on starch digestibility was studied in vitro. Starch digestibility was found to correlate negatively with the phytic acid content of the food tested. When sodium phytate was added (equivalent to 2% of phytic acid based on the starch portion), it was noticed that the rate of Vicia faba starch digestion by human saliva and at human body temperature (37°C) was decreased by 13%, while the rate of digestion of white wheat bread decreased by 20%. Furthermore, it was observed that mixing phytic acid with human saliva before adding the former to starch and following a pH adjustment reduced the rate of starch digestion by 6% when compared to mixing phytic acid with starch first and then adding human saliva to it..

Publishers:

Mudar Sadiq