Influence of Phytic Acid on the Nutritional Value of Foodstuffs

Anotace

The aim of this Doctoral thesis was to determine the basic chemical composition and phytic acid content in selected legumes and buckwheat products, made from common buckwheat (Fagopyrum esculentum Moench). During this one-year storage experiment, samples were stored at a room temperature of 21±2 °C., and four samplings were performed. Moisture, ash, total fat, crude protein, fibre, phytic acid, mineral, starch and rutin (for buckwheat products) contents, amino acid composition and digestibility were all determined. All analyses except the rutin and phytic acid contents were performed in the line with Commission Regulation (EC) No. 152/2009. A modified version of Holt´s Method was used for phytic acid (phytate) determination. The rutin concentration was determined using a modified HPLC Method.