1. Soaking in lactic acid lowers the phytate-phosphorus content and increases the resistant starch in wheat and corn grains
- Author
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Isabel Hennig-Pauka, Julia Vötterl, Barbara U. Metzler-Zebeli, and Qendrim Zebeli
- Subjects
food.ingredient ,Starch ,Phosphorus ,Monogastric ,chemistry.chemical_element ,Lactic acid ,chemistry.chemical_compound ,food ,Nutrient ,chemistry ,Animal Science and Zoology ,Composition (visual arts) ,Dry matter ,Food science ,Resistant starch - Abstract
The low availability of phytate phosphorus (Phy-P) from cereals for monogastric livestock can be enhanced using feed technological processes. The present objective was to investigate the effect of soaking of grains in lactic acid (LA) on the Phy-P disappearance and chemical composition in wheat and corn grains and whether changes in the nutrient profiles occurred when cereals were dried and stored for four weeks. Wheat, corn and a 50:50 mixture of both grains were soaked in 0, 10 and 25 g/kg LA (LA0, LA10, and LA25) for 0, 6, 12, 24 and 48 h. Thereafter, samples were either directly analyzed for their nutrient content or stored for 4 weeks at 21 °C until analyses. The effect of LA on the nutrient profiles in wheat, corn and, wheat-corn mixture was more evident with increasing LA concentration and soaking time, with the greatest effect with LA25 after 48 h of incubation. Soaking the cereals in LA25 for 48 h decreased (P
- Published
- 2019
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