학술논문
Phytic acid level in edible grain derivatives in the Canary Islands (gofio and frangollo)
Document Type
Original Paper
Source
European Food Research and Technology. 03 2000 210(5):346-348
Subject
Language
English
ISSN
1438-2377
1438-2385
1438-2385
Abstract
The phytic acid content of hand-produced grain derivatives (gofio and frangollo) commonly consumed in the Canary Islands was determined. A total of 380 samples of gofio from different cereals (90 from wheat, 120 from corn, 60 from rye, 110 from barley) and 100 samples of frangollo were analyzed. The method proposed by García-Villanova et al. in 1982 was used for determination of phytic acid content in cereal flours. Phytic acid concentrations are within the range >3–≥ 12 mg/g for gofio, and >3–≥ 9 mg/g for frangollo. The arithmetic means obtained from all the samples studied were 6.97 mg/g for gofio and 6.54 mg/g for frangollo. On analyzing the phytic acid content in all the gofio samples per cereal, significant differences were observed for the different gofio types. Corn gofio has a lower phytic acid content than rye and wheat gofios and a similar phytic acid content to barley gofio. There are no differences in phytic acid content among wheat, rye and barley gofios.