Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing

Inositol phosphate modification in infant cereals was examined during industrial processing which included roasting and alpha-amylase treatment. A considerable (p<0.05) decrease in phytate content was observed after both treatments in all the samples analysed. However, the industrial processing observed was not sufficient to cause degradation of the phytate to achieve phytate mineral ratios optimal for mineral absorption in infant cereals. All samples analysed had a phytate/iron molar ratio >1.3, and of the 6 samples, 5 had a phytate/zinc molar ratio >14. The bioavailability of minerals is particularly important during weaning when minerals stores in infants are naturally low. Further studies are needed to evaluate the efficacy and effectiveness of phytase treatment to increase mineral bioavailability in infant foods.