• Corpus ID: 208989709

The Effect of Soaking Almonds and Hazelnuts on Phytate and Mineral Concentrations

  title={The Effect of Soaking Almonds and Hazelnuts on Phytate and Mineral Concentrations},
  author={Shivani Kumari},


This study focuses on the impact of processing conditions on the microstructure and nutritional composition of almonds and suggests the processing treatment for maximization of health benefits of almonds to consumers should be identified.

Effects of Temperature and Variety on Rehydration Parameters and Solute Loss during Soaking of Omakwa and Abrohemaa Maize Varieties

This study was carried out to investigate the effects of soaking temperature and variety on the rehydration parameters and solute loss (essential minerals and vitamin C) of two maize varieties.

Role of lacto-fermentation in reduction of antinutrients in plant-based foods

The purpose of this review was to provide information about the different types of antinutrients present in plant sources, their possible effects on the human body, and the benefits of lacto-fermentation over other conventional food processing approaches such as soaking, germination, and heating in the reduction of ant inutrients.

Plant food anti-nutritional factors and their reduction strategies: an overview

This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.

Does 'activating' nuts affect nutrient bioavailability?



Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis.

The article summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables and the need for standardisation of phYtic acid analysis in foods argued.

Low phytic acid lentils (Lens culinaris L.): a potential solution for increased micronutrient bioavailability.

Dietary inclusion of Canadian lentils may have significant benefits in regions with widespread micronutrient malnutrition, as lowering phytic acid intake can lead to increased mineral bioavailability.

Assessment of home-based processing methods to reduce the phytate content and phytate/zinc molar ratio of white maize (Zea mays).

  • C. HotzR. Gibson
  • Chemistry, Medicine
    Journal of agricultural and food chemistry
  • 2001
Various methods of processing maize suitable for household use in rural Malawi, Central Africa, were investigated for their ability to reduce its phytate content and phytate/zinc molar ratio. These

Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum

Soaking does not seem to be a viable household method to improve sorghum and maize mineral availability and the loss in soluble minerals could have a greater negative effect on mineral availability, compared to the positive effect of the phytate reduction.

Nuts Improve Diet Quality Compared to Other Energy-Dense Snacks While Maintaining Body Weight

Nuts can be incorporated into the diet without adversely affecting body weight and can improve diet quality, except for dietary quality, which improved significantly in the nut group.

Short-Term Effect of Prebiotics Administration on Stool Characteristics and Serum Cytokines Dynamics in Very Young Children with Acute Diarrhea

The only significant change in pro- and anti-inflammatory cytokines was decreased TNF-α levels in the supplemented group, and prebiotic supplementation during acute diarrhea episodes did not influence the clinical course.

The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding

Germination, but not soaking, increased phytase activity 3 to 5-fold in some cereal grains and legume seeds, while the influence on phytic acid content was insignificant in most materials tested.

Phytate × Calcium/Zinc Molar Ratios: Are They Predictive of Zinc Bioavailability?

The utility of the phytate/zinc and phytate × calcium/zinc molar ratios for predicting zinc bioavailability from processed soybean foods was investigated. Weight gain and bone zinc accumulation in