Full Length Research Paper
References
|
Andlid TA, Veide J, Sandberg AS (2004). Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae. International Journal of Food Microbiology 97(2):157-69. |
|
|
Carlsson NG, Bergman EL, Skoglund E, Hasselblad K, Sandberg AS. (2001). Rapid analysis of inositol phosphate. Journal of Agricultural and Food Chemistry 49(4):1695-1701. |
|
|
Eduardo M, Svanberg U, Ahrné L (2014). Consumers' acceptance of composite cassava-maize-wheat breads using baking improvers. African Journal of Food Science 8(7):390-401. |
|
|
Egli I, Davidsson L, Juillerat MA, Barclay D, Hurrell R (2003). Phytic acid degradation in complementary foods using phytase naturally occurring in whole grains cereals. Journal of Food Science 68(5):1855-1859. |
|
|
FAOStat (2020). Food and Agriculture Organization of the United Nations. |
|
|
Fredrikson M, Carlsson NG, Almgren A, Sandberg AS (2002). Simultaneous and sensitive analysis of Cu, Ni, Zn, Co, Mn, and Fe in food and biological samples by Ion chromatography. Journal of Agricultural and Food Chemistry 50(1):59-65. |
|
|
Gupta RK, Gangoliya SS, Singh NK (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology 52(2):676-684. |
|
|
Haros M, Rosell CM, Benedito C (2001). Fungal phytase as a potential breadmaking additive. European Food Resources and Technology 213(4):317-322. |
|
|
Hellström A, Qvirist L, Svanberg U, Veide Vilg J, Andlid T (2015). Secretion of non-cell-bound phytase by the yeast Pichia kudriavzevii TY13. Journal of Applied Microbiology 118(5):1126-1136. |
|
|
Hellström AM, Almgren A, Carlsson NG, Svanberg U, Andlid TA. (2012). Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa. International Journal of Food Microbiology 153(1-2):73-77. |
|
|
Hellström AM, Vázques-Juárez R, Svanberg U, Andlid TA (2010). Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa. International Journal of Food Microbiology 136(3):352-358. |
|
|
Hurrell RF (2003). Influence of vegetable protein sources on trace element and mineral bioavailability. Journal of Nutrition 133(9):2973S-2977S. |
|
|
Hurrell RF (2004). Phytic acid degradation as a means of improving iron absorption. International Journal for Vitamin and Nutrition Research 74(6):445-452. |
|
|
Hurrell RF, Reddy MB, Burri J, Cook JD (2002). Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods. British Journal of Nutrition 88(2):117-123. |
|
|
Hurrell RF, Reddy MB, Juillerat MA, Cook JD (2003). Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. American Journal of Clinical Nutrition 77(5):1213-1219. |
|
|
K?osowski G, Mikulski D, Jankowiak O (2018). Extracellular phytase production by the wine yeast S. cerevisiae (Finarome strain) during submerged fermentation. Molecules 23(4):848. |
|
|
Konietzny U, Greiner R (2002). Molecular and catalytic properties of phytate-degrading enzymes (phytases). International Journal of Food Science and Technology 37(7):791-812. |
|
|
Kruger J, Taylor JR, Oelofse A. (2012). Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges. Journal of Food Chemistry 131(1):220-224. |
|
|
Kruger J, Oelofse A, Taylor JR (2014). Effects of aqueous soaking on the phytate mineral contents and phytate: mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum. International Journal of Food Sciences and Nutrition 65(5):539-546. |
|
|
Kurtzman CP, Fell JW, Boekhorst J (2011). The Yeasts, a taxonomic study. (5th edition).Volume 3. Amsterdam: Elsevier Science and Technology. |
|
|
Lazarte CE, Carlsson NG, Almgren A, Sandberg AS, Granfeldt Y (2015). Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability. Journal of Food Composition and Analysis 39:111-119. |
|
|
Li M, Liao X, Zhang D, Du G, Chen J (2011). Yeast extract promotes cell growth and induces production of polyvinyl alcohol-degrading enzymes. Journal of Enzyme Research 2011:1-8. |
|
|
Matuschek E, Towo E, Svanberg U (2001). Oxidation of polyphenols in phytate-reduced high-tannin cereals: Effect on different phenolic groups and on in vitro accessible iron. Journal of Agricultural and Food Chemistry 49(11):5630-5638. |
|
|
Montagnac JA, Davis CR, Tanumihardjo SA (2009). Nutritional value of cassava for use as a staple food and recent advances for improvement. Comprehensive Reviews in Food Science and Food Safety 8(3):181-194. |
|
|
Nävert B, Sandström B, Cederblad A (1985). Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man. British Journal of Nutrition 53(1):47-53. |
|
|
Penella JMS, Collar C, Haros M (2008). Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. Journal of Cereal Science 48(3):715-721. |
|
|
Prasad AS (2013). Discovery of human zinc deficiency: its impact on human health and disease. Advances in Nutrition 4(2):176-190. |
|
|
Qvirist L, Carlsson NG, Andlid T (2015). Assessing phytase activity - methods, definitions and pitfalls. Journal of Biological Methods 2(1):1-7. |
|
|
Qvirist L, Vorontsov E, Veide Vilg J, Andlid T (2017). Strain improvement of Pichia kudriavzevii TY13 for raised phytase production and reduced phosphate repression. Journal of Microbial Biotechnology 10(2):341-353. |
|
|
Raman S, Abdullah N, Azizi LJ, Mohamad R (2019). Improvement of phytase biosynthesis by new bacterial isolate Pediococcus pentosaceus C4/1A via continuous cultivation. Journal of Microbiology, Biotechnology and Food Sciences 8(5):1118-1124. |
|
|
Rosell CM, Santos E, Sanz-Penella JM, Haros M (2009). Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition. Journal of Cereal Science 50(2):272-277. |
|
|
Sandberg AS, Svanberg U (1991). Phytate hydrolysis by phytase in cereals; effects on in vitro estimation of iron availability. Journal of Food Science 56(5):1330-1333. |
|
|
Sasirekha B, Bedashree T, Champa KL (2012). Optimization and partial purification of extracellular phytase from Pseudomonas aeruginosa p6. European Journal of Experimental Biology 2(1):95-104. |
|
|
Sørensen JL, Sondergaard TE (2014). The effects of different yeast extracts on secondary metabolite production in Fusarium. International Journal of Food Microbiology 170:55-60. |
|
|
Svanberg U, Lorri W, Sandberg AS (1993). Lactic fermentation of non?tannin and high?tannin cereals: Effects on in vitro estimation of iron availability and phytate hydrolysis. Journal of Food Science 58(2):408-412. |
|
|
Tatala S, Svanberg U, Mduma B. (1998). Low dietary iron availability is a major cause of anemia: A nutrition survey in the Lindi District of Tanzania. American Journal of Clinical Nutrition 68(1):171-178. |
|
|
Taylor PG, Mendez-Castellanos H, Martinez-Torres C, Jaffe W, Lopez de Blanco M, Landaeta-Jimenez M, Leets I, Tropper E, Ramirez J, Casal M, Layrisse M (1995). Iron bioavailability from diets consumed by different socioeconomic strata of the Venezuelan population. Journal of Nutrition 125(7):1860-1868. |
|
|
Türk M, Carlsson NG, Sandberg AS (1996). Reduction in the levels of phytate during wholemeal bread making; Effect of yeast and wheat phytases. Journal of Cereal Science 23(3):257-264. |
|
|
Vats P, Banerjee UC (2002). Studies on the production of phytase by a newly isolated strain of Aspergillus niger var teigham obtained from rotten wood logs. Process Biochemistry 38(2):211-217. |
|
|
Vilanculos SL, Svanberg U (2021). Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase. African Journal of Food Science 15(1):1-9. |
|
|
World Health Organization (WHO) (2015). The global prevalence of anemia in 2011. World Health Organization: Geneva, Switzerland. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
