Phytic acid is the primary phosphorus storage compound in pulse seeds that chelates minerals such as iron and zinc, reducing their bioavailability and making its reduction through processing a key consideration for nutritional ingredient specifications.
In trade practice
Soaking in water activates endogenous phytase enzymes that hydrolyse phytic acid; the effect is enhanced by longer soak times, warm water and acidic conditions. Sprouting and fermentation further reduce phytate levels and are used in functional food applications where improved mineral bioavailability is a label claim. For ingredients used in infant formula or mineral-fortified products, buyers may specify maximum phytate content and require analytical confirmation by HPLC or colorimetric methods. Dehulling also reduces phytic acid because a significant proportion is concentrated in the seed coat.
In a specification
Where mineral bioavailability is a product claim or a regulatory requirement, the specification should state maximum phytic acid content on a dry-matter basis and the analytical method used for verification.