ThePhyticAcid(TotalPhosphorus)testkitisasimple methodforthemeasurementandanalysisofphyticacid/totalphosphorusinfoodandfeedsamples.Thismethoddoesnotrequirepurificationofphyticacidviaanion-exchangechromatographymakingitamenabletohighnumbersofsamples.
ANovelandRapidColorimetricMethodforMeasuringTotalPhosphorusandPhyticAcidinFoodsandAnimalFeeds.
McKie,V.A.&McCleary,B.V.(2016).J.AOACInt.,99(3),738-743.
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Phyticacid,ormyo-inositolhexakisphosphate,istheprimarysourceofinositolandstoragephosphorusinplantseedsandhasconsiderablenutritionalimportance.Inthisform,phosphorusisunavailableforabsorptionbymonogastricanimals,andthestrongchelatingcharacteristicofphyticacidreducesthebioavailabilityofmultivalentmineralssuchasiron,zinc,andcalcium.Currently,thereisnosimplequantitativemethodforphyticacid;existingmethodsarecomplex,andthemostcommonlyacceptedmethod,AOACOfficialMethodSM986.11,haslimitations.Theaimofthisworkwastodevelopandvalidateasimple,high-throughputmethodforthemeasurementoftotalphosphorusandphyticacidinfoodsandanimalfeeds.Themethoddescribedhereinvolvesacidextractionofphyticacid,followedbydephosphorylationwithphytaseandalkalinephosphatase.Thephosphatereleasedfromphyticacidismeasuredusingamodifiedcolorimetricmolybdenumblueassayandcalculatedastotalphosphorusorphyticacidcontentoftheoriginalsample.Themethodwasvalidatedtoamaximumlinearityof3.0gphyticacid/100gsample.Accuracyrangedfrom98to105%usingpurephyticacidandfrom97to115%forspikedsamples.Repeatabilityrangedfrom0.81to2.32%,andintermediateprecisionwas2.27%.
Highhydrostaticpressureinfluencesantinutritionalfactorsandinvitroproteindigestibilityofsplitpeasandwholewhitebeans.
Linsberger-Martin,G.,Weiglhofer,K.,ThiPhuong,T.P.&Berghofer,E.(2013).LWT-FoodScienceandTechnology,51(1),331-336.
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LegumesareofhighnutritionalvaluebutconsumptionislowinWesterncountriesduetolongprocessingandantinutritionalfactors.Thedevelopmentofconvenienceproductscanhelptoovercometheseconstraints.Thepresentstudyinvestigatedtheeffectofhighhydrostaticpressureonoligosaccharides,phyticacidandtotalphenolicacidcontent,trypsininhibitoractivityandproteindigestibilityinpeasandbeans.Oligosaccharidesweresignificantlyreducedthroughpressurisationbyupto68%inpeasand48%inbeansbutreductionwaslowerthanincookedsamples(max.82%inpeasand80%inbeans).Phyticacidwasreducedbyhighpressurebyupto36%inpeasand11%inbeans.Totalphenolicacidcontentwasreducedonlyinsomepressurisedpeasandbeansascomparedtountreatedpeasandbeans.Reductionofphyticacid(max.48%)andtotalphenolicacids(max.78%)throughcookingwasgreaterthanthroughpressurisation.Trypsininhibitoractivitydecreasedbyupto100%inpeasand84%inbeansduringpressurisation.Proteindigestibilityincreasedbyupto4.3%inpeaswhentreatedat600MPaand60°Cregardlessoftimeandby8.7%inbeanstreatedat600MPaat60°Cfor60min.
Theinfluenceofgerminationconditionsonbeta-glucan,dietaryfibreandphytateduringthegerminationofoatsandbarley.
Hübner,F.,O’Neil,T.,Cashman,K.D.&Arendt,E.K.(2010).EuropeanFoodResearchandTechnology,231(1),27-35.
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Thisstudyaimedtoquantifythechangescausedbyvaryinggerminationconditionsonthecontentsofsomebioactivecompoundsinbarleyandoats.Samplesofthetwograinsweregerminatedattemperaturesbetween10and20°Cforaperiodof2–6days,usingatwo-dimensionalcentralcompositedesign.Thegerminationtemperaturehadonlyminoreffectincomparisonwiththegerminationtime.Slightchangesinthemineralcontentofthemaltswereobserved,mainlycausedbysteeping.Phytatehasbeenseenasananti-nutritionalcompound,asitcomplexesmineralsandlowerstheirbioavailability.Thephytatecontentinbarleymaltswasconsiderablylowerthaninthenativekernels.Variationsinthegerminationconditionsdidnothaveasignificanteffectonphytatecontent.Inoats,degradationofphytatewassignificantlyenhancedbyprolongingthegerminationperiod.Itwaspossibletoretaintheamountsofsolubledietaryfibre,whenshortgerminationperiodswereapplied.However,longgerminationperiodscausedanextensivebreakdownofsolubledietaryfibre,especiallybeta-glucan.Thecontentofinsolublefibre,however,wasincreasedbyapplyinglonggerminationperiodsforoatmalts.
Measurementoftrueilealdigestibilityandtotaltractretentionofphosphorusincornandcanolamealforbroilerchickens.
Mutucumarana,R.K.,Ravindran,V.,Ravindran,G.&Cowieson,A.J.(2014).PoultryScience,93(2),412-419.
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ThestudyreportedhereinwasconductedtodetermineandcomparethenonphytateP,digestibleP,andretainablePcontentsofcornandcanolamealforbroilerchickens.FoursemipurifieddietswereformulatedfromeachofingredienttocontaingradedconcentrationsofnonphytateP.Theexperimentwasconductedasarandomizedcompleteblockdesignwith4weightblocksof8cageseach(6birdspercage).Atotalof192broilers(Ross308),21dold,wereassignedtothe8testdiets.IlealdigestibilityandtotaltractretentioncoefficientsofPweredeterminedbytheindicatorandtotalcollectionmethods,respectively,andlinearregressionmethodwasusedtodeterminethetruePdigestibilityandtruePretentioncoefficients.TheapparentilealdigestibilityofPincornwasinfluenced(quadratic,P<0.05)=""by=""increasing=""dietary=""nonphytate=""p=""concentrations,=""whereas=""p=""retention=""was=""unaffected="">P>0.05).TheapparentilealPdigestibilityinbroilersfeddietsbasedoncanolamealwassimilar(P>0.05)atdifferentPconcentrations.Phosphorusretentioninbroilersfeddietsbasedoncanolameal(linear,P<0.01)=""decreased=""with=""increasing=""p=""concentrations.=""true=""ileal=""p=""digestibility=""and=""true=""p=""retention=""coefficients=""of=""corn=""were=""determined=""to=""be=""0.676=""and=""0.632,=""respectively.=""the=""corresponding=""values=""for=""canola=""meal=""were=""0.469=""and=""0.486,=""respectively.=""in=""both=""ingredients,=""the=""determined=""true=""ileal=""digestibility=""and=""total=""tract=""retention=""coefficients=""were=""not=""different="">P>0.05).TotalP,nonphytateP,truedigestibleP,andtrueretainablePcontentsofcornweredeterminedtobe2.5,0.8,1.7,and1.6g/kg(asreceived),respectively.Thecorrespondingvaluesforcanolamealwere9.7,2.8,4.6,and4.7g/kg(asreceived),respectively.ThepresentdatademonstratedthattheregressionmethodcanbesuccessfullyusedtomeasuretruePdigestibilityoflowandhighPfeedingredientsandthatbothtrueilealdigestibilityandretentioncoefficientsaresuitabletoassessPavailabilityinbroilers.
Micronisationandhotairroastingofcowpeasaspretreatmentstocontrolthedevelopmentofhard‐to‐cookphenomenon.
Ndungu,K.E.,Emmambux,M.N.&Minnaar,A.(2012).JournaloftheScienceofFoodandAgriculture,92(6),1194-1200.
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Background:Cowpeasstoredunderconditionsofhightemperatureandhighrelativehumidity(HTHH)developthehard-to-cook(HTC)defect.CowpeaswithHTCdefectrequirelongcookingtimes,limitingtheirutilisation.HeatpretreatmentsareaimedatinactivatingtheenzymesresponsibleforHTCdefectdevelopment.Inthisstudy,twoheatpretreatments,micronisationandhotairroasting,wereevaluatedtoassesstheireffectivenessincontrollingtheHTCdefectdevelopmentincowpeasafterstorageunderHTHHconditions.Results:MicronisationandhotairroastingaspretreatmentsreducedthecookingtimeofcowpeasafterstorageunderHTHHconditionscomparedwiththecontrol.ThedifferencesintheeffectivenessofHTCdefectcontrolbetweenmicronisationandroastingweredependentonthedegreeofphytaseinactivationonday0.Phytaseactivitywasreducedby45and70%byroastingandmicronisationpretreatmentsrespectively.ReducedphytaseactivitywasassociatedwithhigherphytateandsolublepectincontentsinmicronisedcowpeasthaninroastedcowpeasafterHTHHstorage.Thisobservationisinagreementwiththephytase-phytate-pectintheory.Conclusion:MicronisationwasmoreeffectivethanhotairroastingincontrollingthedevelopmentofHTCdefect.Thiswasduetoahigherdegreeofphytaseinactivationinmicronisationwhencomparedwithroasting.
Starchproperties,invitrodigestibilityandsensoryevaluationoffresheggpastaproducedfromoat,teffandwheatflour.
Hager,A.S.,Czerny,M.,Bez,J.,Zannini,E.&Arendt,E.K.(2013).JournalofCerealScience,58(1),156-163.
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Specificdietaryrequirements,e.g.ceoliacdisease,aswellasincreasedconsumerdemandforproductsofhighnutritionalvalue,makestheproductionofpastafromalternativecerealsinteresting.Rawmaterialcharacterisationshowedthattheutilisationofoatandteffflourisbeneficialastheseingredientscontainhigherlevelsoffibreandmineralcompositionissuperiortothatofwheat.Starchpropertiessignificantlyinfluencepastaqualityandthereforedamagedstarchlevels,amylaseactivity,pastingpropertiesandgelatinisationtemperaturesoftheflourswereinvestigated.Fresheggpastabasedonwheat,oatandteffflourwasproduced.Sensorypropertiesofoatspaghettiwerefoundtobeveryclosetothatofwheatpastabutimprovementofsmoothnessandaromaisnecessary,whileteffspaghettishowedreducedsensoryquality.Aninvitroenzymaticdigestionwasperformedusingadialysissystemtomimicthebehaviourofpastaaseatenandmakepredictionsontheglycemicindex(GI).ThepredictedGIwashighestforwheatpasta,followedbyteffandoat.Ultrastructurewasstudiedusingconfocallaserscanningmicroscopy,allowingthevisualisationofdifferencesinstarchgranulesizeandshapeaswellasgelatinisationoccurringduringthecookingprocess.
Influenceofdecortication,poppingandmaltingonbioaccessibilityofcalcium,ironandzincinfingermillet.
Krishnan,R.,Dharmaraj,U.&Malleshi,N.G.(2012).LWT-FoodScienceandTechnology,48(2),169-174.
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Fingermilletisarichsourceofcalciumandotherminerals.Thepresenceofhighamountsofphytates,polyphenolsanddietaryfibre,maylowerthebioaccessibilityofminerals.Thepresentstudywasaimedtodeterminetheinfluenceofdecortication,poppingandmaltingonbioaccessibilityofcalcium,ironandzincinfingermillet.Theseedcoatfractionofthemilletwasalsoincludedinthestudies.Bioaccessibilityofmineralswasestimatedbyequilibriumdialysismethodwhilephyticacidbycolorimetricmethod.PolyphenolsanddietaryfibrewereestimatedbyFolin–Ciocalteuandenzymaticmethodsrespectively.Decorticationdecreasedthetotalmineralcontents,butincreasedthebioaccessibilityofcalcium,ironandzincby15,26and24g/100grespectively.Poppingdecreasedthebioaccessiblecalciumbyabout10g/100gandincreasedthatofironby5and14g/100grespectivelyinnativeanddecorticatedmillet.Nosignificantincreaseinbioaccessibilityofzincwasobservedonpoppingthedecorticatedmilletbutnativemilletshowedanincreaseof18g/100g.Maltedmilletshowedhighervaluesofbioaccessibilityforallthemineralswhileseedcoatfractionsexhibitedcomparativelylowervalues,becauseofhighproportionofinhibitoryfactors.Totalphyticacid,polyphenolsanddietaryfibredecreasedsignificantlyondecorticationandmalting.
Comparativestudyofcolorectalhealthrelatedcompoundsindifferenttypesofbread:Analysisofbreadsamplespreandpostdigestioninabatchfermentationmodelofthehumanintestine.
Hiller,B.,Schlörmann,W.,Glei,M.&Lindhauer,M.G.(2011).FoodChemistry,125(4),1202-1212.
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Sevendifferenttypesofwheatandryebreadwereanalysedforcolorectalhealthrelatedcompounds,preandpostdigestion,inbatchfermentationmodelofthehumanintestine.Predigestion,higheramountsofcolorectalhealth-relateddietaryfibrecompounds(soluble/insoluble/totaldietaryfibre,arabinoxylans,β-glucans)andphytochemicals(mono-/di-phenolicacids,phyticacid,hydroxymethylfurfural)weredetectedinwholemealthaninrefinedflourtypesofbread,aswellasinryeflourtypesthaninwheatflourtypesofbread.Postdigestion,faecalbacterialmetabolitesofcolorectalhealthpromoting(acetate/propionate/butyrate,lactate,freemono-/di-phenolicacids)andimpairing(aminometabolites,bileacidmetabolites)activitieswerefoundinfermentationsupernatantsofbreadsamples.Alltypesofbreadpositivelyaffectedfaecalbacterialmetabolism;amongthedifferenttypesofbread,thehigheststimulationoforganicacidproduction(acetate/propionate/butyrate,lactate)andthelowestdetrimentalbacterialenzymeactivities(β-glucuronidase,urease)weredetectedforwheatflourbread,whereasthestrongestretardationofbacterialbileaciddegradationandthestrongeststimulationofphenolicacidmetaboliterelease(phenylpropionic/phenylpropenoicacidderivatives)wereinducedbywholemealryebread.Thisstudyforthefirsttimepresentsaqualitativeandquantitativeoverviewoverthebroadspectrumofcolorectalhealthrelatedcompoundsinhigh-andlow-fibretypesofbread,preandpostinvitrodigestion,andhighlightsthesignificanceofbreadforthepreventivenutritionalinterventionofcolorectalcancer.
Changesincarbohydrates,proteinsandlipidsoffingermilletafterhydrothermalprocessing.
Dharmaraj,U.&Malleshi,N.G.(2011).LWT-FoodScienceandTechnology,44(7),1636-1642.
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Fingermilletwassoaked,steamedanddriedtopreparehydrothermallyprocessedmillet,followedbydecorticationtopreparedecorticatedmillet.Thephysicochemicalpropertiesandcarbohydrate,proteinandlipidprofilesofcontrolandprocessedmilletweredetermined.Thecarbohydrateswerefractionatedtoamlypectinandamyloseequivalentfractionsusinggelpermeationchromatography.Thenon-starchpolysaccharideswereisolatedandtheiralditolacetylderivativeswerecharacterizedbygaschromatography(GC).TheproteinswereextractedusingdifferentsolventsandthetotalproteinswerefractionatedusingSDS-PAGE.TheetherextractablelipidswereesterifiedandfractionatedthroughGC.Hydrothermalprocessingdecreasedtheamylopectinfractionandincreasedtheamyloseequivalentportionofthestarch.Decorticationfurtherloweredthefirstfractionandincreasedthesecondfraction.Adecreaseincold,hotwatersolubleandhemicellulose-Bfractionsandanincreaseinpecticpolysaccharides,hemicellulose-Aandcellulosicfractionswereobservedasaresultofhydrothermalprocessing.Decorticationsignificantlyreducedthetotalnon-starchpolysaccharidesspecificallythecellulosefraction.Hydrothermalprocessingdecreasedtheoverallextractabilityofproteinsby50%butdecorticationincreaseditto80%.Itwasobservedthathydrothermaltreatmentdidnotchangethegrossnutrientscompositionoffingermilletbutfortheirprofile.Decorticationofhydrothermallyprocessedmilletcausedsignificantchangesinthenutrientcontentsandalsointheirprofiles.
Distributionandspeciationofironandzincingrainoftwowheatgenotypes.
Eagling,T.,Neal,A.L.,McGrath,S.P.,Fairweather-Tait,S.,Shewry,P.R.&Zhao,F.J.(2014).JournalofAgriculturalandFoodChemistry,62(3),708-716.
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ThisstudyaimedtodeterminedifferencesamongwheatcultivarsinthedistributionandspeciationofFeandZningrainmillingfractions.CultivarswithhigherFeandZnconcentrationsinthewholemealflourwerefoundtocontainhigherconcentrationsinthewhiteflour.SolubleFeandZnwereextractedandanalyzedbysizeexclusion–inductivelycoupledplasmamassspectrometry.Fespeciationvariedbetweenmillingfractionswithalowmolecularweight(LMW)complexlikelytobeFe–deoxymugenicacid/nicotianaminebeingthepredominantextractableFespeciesinwhiteflour,accountingforapproximately85%oftheextractableFe.BranfractionshadaloweramountofLMW-FeformbutmoreassolubleFe–phytateandanunidentifiedhighmolecularweightpeak.InthewhiteflourfractionsolubleZnwasfoundtobepresentmainlyasaLMWpeaklikelytobeZn–nicotianaminecomplex.SolubleFe–phytatewasfoundinthewhiteflourfractionofahigh-Fecultivarbutnotinalow-Fecultivar.
Differentialexpressionofstructuralgenesforthelatephaseofphyticacidbiosynthesisindevelopingseedsofwheat(TriticumaestivumL.).
Bhati,K.K.,Aggarwal,S.,Sharma,S.,Mantri,S.,Singh,S.P.,Bhalla,S.,Kaur,J.,Tiwari,S.,Roy,J.K.,Tuli,R.&Pandey,A.K.(2014).PlantScience,224,74-85.
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Incereals,phyticacid(PA)orinositolhexakisphosphate(IP6)isawell-knownphosphatestoragecompoundaswellasmajorchelatorofimportantmicronutrients(iron,zinc,calcium,etc.).GenesinvolvedinthelatephasesofPAbiosynthesispathwayarewell-knownincropslikemaize,soybeansandbarleybutnonehavebeenreportedfromwheat.Ourinsilicoanalysisidentifiedsixwheatgenesthatmightbeinvolvedinthebiosynthesisofinositolphosphates.Fourofthegeneswereinositoltetraphosphatekinases(TaITPK1,TaITPK2,TaITPK3,andTaITPK4),andtheothertwogenesencodeforinositoltriphosphatekinase(TaIPK2)andinositolpentakisphosphatekinase(TaIPK1).Additionally,weidentifiedahomologofZmlpa-1,anABCCsubclassmultidrugresistance-associatedtransporterprotein(TaMRP3)thatisputativelyinvolvedinPAtransport.AnalysesofthemRNAexpressionlevelsofthesesevengenesshowedthattheyaredifferentiallyexpressedduringseeddevelopment,andthatsomearepreferentiallyexpressedinaleuronetissue.TheseresultssuggestselectiverolesduringPAbiosynthesis,andthatbothlipid-independentand-dependentpathwaysareactiveindevelopingwheatgrains.TaIPK1andTaMRP3wereabletocomplementtheyeastScΔipk1andScΔycf1mutants,respectively,providingevidencethatthewheatgeneshavetheexpectedbiochemicalfunctions.ThisisthefirstcomprehensivestudyofthewheatgenesinvolvedinthelatephaseofPAbiosynthesis.Knowledgegeneratedfromthesestudiescouldbeutilizedtodevelopstrategiesforgeneratinglowphyatewheat.
EffectofFermentationbyProbioticLactobacillusacidophilusNCDC13onNutritionalProfileofaDairy-cerealbasedCompositeSubstrate.
Ganguly,S.,SathishKumar,M.H.,Singh,A.K.&Sabikhi,L.(2014).JFoodNutrDisor,S1-002.doi:10.4172/2324-9323.S1-002.
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Thecurrentstudywasaimedatevaluatingtheeffectsoffermentationonthenutritionalprofileofacompositedairy-cerealsubstrate.Theorganism(LactobacillusacidophilusNCDC13,adairyisolateprobioticstrain)hadabiomassconcentration1012/mlinMRSmediumandwasstarchhydrolysis-negativeandphytasepositivewithaphytaseactivityof0.705unit/h/ml.Acompositedairy-cerealsubstrateconsistingofwhey-skimmilk–(60:40w/w),germinatedpearlmilletflour(5%w/v)andliquidbarleymaltextract(3%w/v)washeatprocessed(95°C/5min),inoculatedusingdifferentinoculumlevelsofL.acidophilusNCDC13andincubatedat37°Cfordifferentperiods,uptoamaximumof8h.Ahighcountofprobioticorganismswasobservedinthesubstrate,toamaximumof13.22logcfu/mlat4%inoculumleveland8hincubation.Phyticacid,polyphenolcontentsandphytatephosporousreducedby80.0,47.2and76.5%respectively,asaresultofprobioticfermentation.Theproteinandstarchdigestibilityincreasedrespectivelyfrom45.4and43.4%toamaximumof62.4and57.8%,at4%inoculumsleveland8hincubation.Underthesamefermentationconditions,bio-availabilityofCaandFeincreasedby69.0and64.0%.Theinvestigationdemonstratedthatprobioticfermentationresultedinbeneficialnutritionalchangescomprisingofreducedantinutrientscontentandenhancednutritionalavailabilityinthedairy-cerealsubstrate.
Phyticacidingreenleavesofherbaceousplants–TemporalvariationinsituandresponsetodifferentN/Pfertilizingregimes.
Alkarawi,H.H.&Zotz,G.(2014).AoBPlants,plu048,1-20.
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Phyticacidisthemajorstoragecompoundforphosphorus(P)inplants.Whileaccountingforupto90%inmanyseeds,onlyusually<10% of="" total="" p="" is="" found="" in="" phytic="" acid="" in="" green="" leaves.="" this="" study="" follows="" up="" on="" the="" findings="" of="" a="" recent="" review="" of="" the="" occurrence="" of="" phytic="" acid="" in="" green="" leaves="" which="" revealed="" 1)="" that="" the="" current="" knowledge="" of="" phytic="" acid="" in="" leaves="" is="" mostly="" based="" on="" data="" from="" (fertilized)="" crop="" plants="" and="" 2)="" that="" the="" proportion="" of="" total="" p="" in="" phytic="" acid="" seems="" to="">decreasewithimprovedPstatusinleavesincontrasttoanincreaseinseedsandfruit.Westudiedfivespeciesofwildherbaceousplantsinthefieldandundercontrolledconditions.FoliarPconcentrationsweremuchlowerthanthoseofthecropsofearlierstudies,buttheproportionofPinphyticacidwassimilar,withlittlevariationduringtheobservationperiod.BoththefielddataandtheexperimentaldatashowedastatisticallyindistinguishablenegativecorrelationofphyticacidP/totalPandtotalP.Incontrasttoourexpectation,thisnegativerelationshipwasnotrelatedtodifferencesinrelativegrowthrates.Weconclude1)thatourdataofphyticacidconcentrationsinleavesofwildplantsareinlinewithearlierobservationsoncrops,and2)thatthetrendtowardslowerproportionsofphyticacid-PwithincreasingPstatusisprobablyageneralphenomenon.Currentlylackingaconvincingexplanationforthesecondobservation,theroleofphyticacidinfoliarPmetabolismisstillunclear.
Influenceofgammaraysandethylmethanesulphonate(EMS)onthelevelsofphyticacid,raffinosefamilyoligosaccharidesandantioxidantsinsoybeanseedsofdifferentgenotypes.
Kumar,A.,Kumar,V.,Lal,S.K.,Jolly,M.&Sachdev,A.(2015).JournalofPlantBiochemistryandBiotechnology,24(2),204-209.
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Soybeanseedsaccumulateraffinosaccharides(RFOs)andphyticacidthroughoutdevelopmentandmaturation.Effortsarebeingmadetoproducesoybeanvarietiescontaininglowerphyticacidandraffinosebuthigherantioxidantcontents.Thus,inthepresentstudy,influenceofirradiation(0.20–0.25kGy)andEMS(0.1%)wasstudiedonthephyticacid,RFOsandantioxidantcontentsin136irradiatedlinesfrom34bulkedmutantpopulationsofsoybean.Amongtheselines,fourpopulationsshowedlowlevelsofphyticacidandRFOsbuthighlevelsofantioxidantsascomparedtotheirunirradiatedcontrols.Thesewereselectedandgrowninpothouseinordertoeliminatetheinfluenceofgrowinglocationswithwidelydifferingsoiltypesonphyticacidcontent.Theresultsindicatedthatallfourmutantpopulationsshowedgoodseedlingemergence;whiletwoofthemviz.IR-JS-101(0.25KGy)andIR-DS-122(0.20KGy)harbouringthedesiredcombinationofphyticacid,RFOsandantioxidantcouldthusbemorebeneficialforbothfoodandalsoforfeedpurpose.
