Investigation of the effects of different process conditions on the phytic acid level and bioavailability of some cereals and legumes

The cereal and legumes that create approximately 70 % of the daily diet and have high ash, protein and carbohydrate content, effect highly to the nutritional quality depending they content naturally in their structures to the various antinutrient compounds mainly phytic acid. Phytic acid is smashed through phytase enzyme depending on certain temperature and pH conditions. In thesis work, ıt was applied the grinding, soaking, germination, heat treatments and fermantation processes applied in daily life and industrially to cereal and legumes. It was provided decrease in various rates in amounts of phytic acid of cereal and legumes by the application of processes. In the reduction of phytic acid, ıt was obtained more effective results with especially fermentation and germination processes, with all processes were effective at the level of statistical significance (p<0.05). Because, the germination and fermentation are the most important processes which provide reaching to pH range which has been activated the phytase enzyme that smashes phytic acid. The results showed that depending the phytic acid which is the most important antinutrient in cereals and legumes reduced, the rates ash and protein digestibility of cereal and legumes increased consequently the rates of protein and mineral bioivailability of seeds increased. It was obtained that was provided an increase in statistical significance (p<0.05) in both rate of ash digestibilty and rate of protein digestibility of specially germination and fermantation processes.