Nohutun Fitik Asit İçeriğini Azaltmak Amacıyla Probiyotik Kaynaklarının Kullanımı

Abstract

Baklagillerin pişirme kalitesini ve sindirilebilirliğini artırmak için yaygın olarak kullanılan bir ev uygulaması olan ıslatma işlemi, bekletme ortamına bağlı olarak, önemli bir antibesinsel faktör olan fitik asitin miktarının azaltılması üzerinde etkilidir. Bu çalışmada, nohutun probiyotik açısından zengin sıvılarda (kefir, turşu suyu ve bunların su bazlı karışımları) bekletilmesinin fitik asit içeriği ve seçilmiş kimyasal ve renk özellikleri üzerindeki etkisi araştırılmıştır. Nohut örnekleri beş farklı sıvıda 24 veya 48 saat bekletilmiş ve fitik asit, nem, kül, protein, yağ ve renk (L*, a*, b*) değerleri belirlenmiştir. Kefir ve turşu suyu probiyotik mikroorganizma içerikleri nedeniyle seçilmiş olup bu probiyotiklerin fitik asidin parçalanmasına katkıda bulunduğu düşünülmektedir. Islatma öncesi nohut örneklerinin fitik asit içeriği 757,98 mg/100 g olarak tespit edilmiştir. Islatma işlemi tüm uygulamalarda örneklerin fitik asit seviyelerini önemli ölçüde azaltmış (p<0.01) olup, kefir ise en güçlü etkiyi göstererek değeri 514,08 mg/100 g'a kadar düşürmüştür. Bekleme süresinin uzatılması, fitik asitteki azalmayı daha da artırmış ve 48 saat bekletme sonrası fitik asitte ortalama %43 oranında bir azalma sağlanmıştır. Bu durum, probiyotik kaynakların ıslatma sıvısı olarak kullanıldığında baklagillerdeki fitik asit içeriğini azaltabileceğini göstermiştir. Islatma işlemi ayrıca nem, kül ve yağ içeriğinde önemli değişikliklere neden olurken, renk parametreleri hem ıslatma sıvısının türünden hem de süresinden etkilenmiştir. Bu bulgular, probiyotik kaynakların, özellikle kefirin, ıslatma sırasında fitat parçalanmasını artırabileceğini ve potansiyel olarak nohutun mineral biyoyararlılığını iyileştirebileceğini göstermektedir. Bu pratik yaklaşım, ev yemeklerinde kolaylıkla uygulanabilir ve besin değeri artırılmış baklagil bazlı ürünlerin geliştirilmesine rehberlik edebilir. Doğrudan mikrobiyal sayım yapılmaması ve tek bir nohut çeşidinin kullanılması, sınırlamalar olarak kabul edilmekte ve makalede tartışılmaktadır.

Keywords

• Nohut
• Fitik asit
• Suda bekletme
• Probiotikler
• Kefir
• Turşu suyu

Uses of Probiotic Sources to Decrease the Phytic Acid Content of Chickpea

Abstract

Soaking is a common household practice used to improve the cooking quality and digestibility of legumes; however, its effect on phytic acid, a major antinutritional factor, varies depending on the soaking medium. This study investigated the impact of soaking chickpeas in some liquids—kefir, pickle juice, and their water-based mixtures—on phytic acid content and selected chemical and color properties. Chickpea samples were soaked for 24 or 48 hours in five different liquids, and phytic acid, moisture, ash, protein, fat, and color (L*, a*, b*) values were determined. Kefir and pickle juice were selected due to their probiotic content, which is believed to contribute to the breakdown of phytic acid. The initial phytic acid content of unsoaked chickpeas was 757.98 mg/100 g. Soaking significantly reduced phytic acid levels in all treatments (p<0.01), with kefir showing the strongest effect, lowering the value to 514.08 mg/100 g. Extending the soaking duration further enhanced the reduction, resulting in an average decrease of approximately 43% after 48 hours. This indicated that probiotic sources can reduce the phytic acid content in legumes when used as soaking liquid Soaking also caused significant changes in moisture, ash, and fat contents, while color parameters were influenced by both the type of soaking liquid and the duration. These findings indicate that probiotic sources, particularly kefir, may enhance phytate breakdown during soaking, potentially improving the mineral bioavailability of chickpeas. This practical approach can be easily applied in household cooking and may guide the development of nutritionally improved legume-based products. The lack of direct microbial enumeration and the use of a single chickpea variety are acknowledged as limitations and are discussed in the manuscript.

Keywords

• Chickpea
• Phytic acid
• Soaking
• Probiotics
• Kefir
• Pickle juice

References

1. AACC (1990). Approved Method of the American Association of Cereal Chemists.
2. Abd El-Hady, E. A. and Habiba, R. A. (2003). Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT - Food Science and Technology, 36(3): 285-293. https://doi.org/10.1016/S0023-6438(02)00217-7
3. Abdel-Gawad, A. S. (1993). Effect of domestic processing on oligosaccharide content of some dry legume seeds. Food Chemistry, 46(1): 25-31. https://doi.org/10.1016/0308-8146(93)90070-V
4. Ahire, J. J., Jakkamsetty, C., Kashikar, M. S., Lakshmi, S. G. and Madempudi, R. S. (2021). In vitro evaluation of probiotic properties of Lactobacillus plantarum UBLP40 isolated from traditional indigenous fermented food. Probiotics and Antimicrobial Proteins, 13(5): 1413-1424. https://doi.org/10.1007/s12602-021-09775-7
5. Albarracín, M., González, R. J. and Drago, S. R. (2013). Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar. LWT - Food Science and Technology. 53(1): 76-80. https://doi.org/10.1016/j.lwt.2013.01.029
6. Alves E., Ntungwe E. N., Gregório J., Rodrigues L. M., Pereira-Leite C., Caleja C., Pereira E., Barros L., Aguilar-Vilas M. V., Rosado C. and Rijo P. (2021). Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability. Foods, 10(5): 1057. https://doi.org/10.3390/foods10051057
7. Andrabi, S. T., Bhat, B., Gupta, M. and Bajaj, B. K. (2016). Phytase-producing potential and other functional attributes of lactic acid bacteria isolates for prospective probiotic applications. Probiotics and Antimicrobial Proteins, 8: 121-129. https://doi.org/10.1007/s12602-016-9220-3
8. Atudorei, D., Stroe, S. G. and Codină, G. G. (2021). Impact of germination on the microstructural and physicochemical properties of different legume types. Plants, 10(3): 592. https://doi.org/10.3390/plants10030592

9. Banti, M. and Bajo, W. (2020). Review on nutritional importance and anti-nutritional factors of legumes. International Journal of Nutrition and Food Sciences, 9(13): 8-49. https://doi.org/10.11648/j.ijnfs.20200906.11
10. Barişik, D. and Tavman, Ş. (2018). Using chickpea flour in gluten free bread formulation to effect of bread quality. Akademik Gıda, 16(1): 33-41. https://doi.org/10.24323/akademik-gida.415652
11. Cheng, S., Skylas, D. J., Whiteway, C., Messina, V. and Langrish, T. A. (2023). The effects of fluidized bed drying, soaking, and microwaving on the phytic acid content, protein structure, and digestibility of dehulled faba beans. Processes, 11(12): 3401. https://doi.org/10.3390/pr11123401
12. Cizeikiene, D., Juodeikiene, G., Bartkiene, E., Damasius, J. and Paskevicius, A. (2015). Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread. International Journal of Food Sciences and Nutrition, 66(7): 736-742. https://doi.org/10.3109/09637486.2015.1088939
13. Corzo-Ríos, L. J., Sánchez-Chino, X. M., Cardador-Martínez, A., Martínez-Herrera, J. and Jiménez-Martínez, C. (2020). Effect of cooking on nutritional and non-nutritional compounds in two species of phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico. The International Journal of Gastronomy and Food Science, 20: 100206. https://doi.org/10.1016/j.ijgfs.2020.100206
14. Ertaş, N. (2010). The standardization of production methods and determination of some qualitative and nutritional properties of legume bulgurs made with chickpea (Cicer arietinum L.), common bean (Phaseolus vulgaris L.) and soy bean (Glycine max L.). (PhD. Thesis) Selçuk University, Institute of Science and Technology Department of Food Engineering, Konya, Türkiye.
15. Fang, L., Wang, W., Dou, Z., Chen, J., Meng, Y., Cai, L., and Li, Y. (2023). Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough. LWT - Food Science and Technology, 174: 114438. https://doi.org/10.1016/j.lwt.2023.114438
16. Francis, F. J. (1998). Color Analyses, Food Analysis (S.S Nielson, ed.), Chapman and Mea, New York, U.S.A.
17. Ghamry, M., Zhao, W. and Li, L. (2023). Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum. Food Research International, 163: 112142. https://doi.org/10.1016/j.foodres.2022.112142
18. Ghavidel, R. A. and Prakash, J. (2007). The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT - Food Science and Technology, 40(7): 1292-1299. https://doi.org/10.1016/j.lwt.2006.08.002
19. Habiba, R. A. (2002). Changes in anti-nutrients, protein solubility, digestibility, and HCl-extractability of ash and phosphorus in vegetable peas as affected by cooking methods. Food Chemistry, 77(2): 187-192. https://doi.org/10.1016/S0308-8146(01)00335-1
20. Harland, B. F. and Narula, G. (1999). Food phytate and its hydrolysis products. Nutrition Research, 19(6): 947-961. https://doi.org/10.1016/S0271-5317(99)00055-X
21. Haug, W. and Lantzsch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34(12): 1423-1426. https://doi.org/10.1002/jsfa.2740341217
22. Huamaní-Perales, C., Vidaurre-Ruiz, J., Salas-Valerio, W., Cabezas, D. M. and Repo-Carrasco-Valencia, R. (2024). A review of techno-functional properties of legume proteins and their potential for development of new products. European Food Research and Technology, 250(8): 2069-2092. https://doi.org/10.1007/s00217-024-04536-6
23. Ibrahim, S. S., Habiba, R. A., Shatta, A. A. and Embaby, H. E. (2002). Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. Food/Nahrung, 46(2): 92-95. https://doi.org/10.1002/1521-3803
24. Joshi, T., Agrawal, K., Mangal, M., Deepa, P. R. and Sharma, P. K. (2024). Measurement of antioxidant synergy between phenolic bioactives in traditional food combinations (legume/non-legume/fruit) of (semi) arid regions: insights into the development of sustainable functional foods. Discover Food, 4(1): 11. https://doi.org/10.1007/s44187-024-00082-y
25. Khalil, A. H. and Mansour, E. H. (1995). The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chemistry, 54(2): 177-182. https://doi.org/10.1016/0308-8146(95)00024-D
26. Khattab, R. Y. and Arntfield, S. D. (2009). Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors. LWT - Food Science and Technology, 42(6): 1113-1118. https://doi.org/10.1016/j.lwt.2009.02.004
27. Kumar, A., Dash, G. K., Sahoo, S. K., Lal, M. K., Sahoo, U., Sah, R. P., ... and Lenka, S. K. (2023). Phytic acid: A reservoir of phosphorus in seeds plays a dynamic role in plant and animal metabolism. Phytochemistry Reviews, 22(5): 1281-1304. https://doi.org/10.1007/s11101-023-09868-x
28. Liang, J., Han, B. Z., Nout, M. R. and Hamer, R. J. (2008). Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry, 110(4): 821-828. https://doi.org/10.1016/j.foodchem.2008.02.064
29. Lopez, H. W., Leenhardt, F., Coudray, C. and Remesy, C. (2002). Minerals and phytic acid interactions: is it a real problem for human nutrition? International Journal of Food Science & Technology, 37(7): 727-739. https://doi.org/10.1046/j.1365-2621.2002.00618.x
30. Maqbool, K., Naik, H. R., Hussain, S. Z. and Rather, A. H. (2017). Influence of soaking and germination on physico-chemical composition and functional properties of chickpea (var. SKUAST-233) flour. International Journal of Chemical Studies, 5(5): 1048-1054.
31. Mehanni, A. E., Sorour, M. A., El-Galel, A. and Ahmed, W. K. (2021). Soaking and germination procedures actually impact polyphenols, tannins, and phytate contents in some Egyptian pulses. SVU-International Journal of Agricultural Sciences, 3(4): 63-72. https://doi.org/10.21608/svuijas.2021.89539.1135
32. Menezes, A. G. T., Ramos, C. L., Cenzi, G., Melo, D. S., Dias, D. R. and Schwan, R. F. (2020). Probiotic potential, antioxidant activity, and phytase production of indigenous yeasts isolated from indigenous fermented foods. Probiotics and Antimicrobial Proteins, 12: 280-288. https://doi.org/10.1007/s12602-019-9518-z
33. Oatway, L., Vasanthan, T. and Helm, J. H. (2001). Phytic acid. Food Reviews International, 17(4): 419-431. https://doi.org/10.1081/FRI-100108531
34. Ramos, C. L., Thorsen, L., Schwan, R. F. and Jespersen, L. (2013). Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products. Food Microbiology, 36(1): 22-29. https://doi.org/10.1016/j.fm.2013.03.010
35. Reale, A., Mannina, L., Tremonte, P., Sobolev, A. P., Succi, M., Sorrentino, E. and Coppola, R. (2004). Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study. Journal of Agricultural and Food Chemistry, 52(20): 6300-6305 https://doi.org/10.1021/jf049551p
36. Sahni, P. and Sharma, S. (2023). Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates. Quality Assurance and Safety of Crops & Foods, 15(2): 1-10. https://doi.org/10.15586/qas.v15i2.1160
37. Sanz-Penella, J. M., Frontela, C., Ros, G., Martinez, C., Monedero, V. and Haros, M. (2012). Application of Bifidobacterial phytases in infant cereals: Effect on phytate contents and mineral dialyzability. Journal of Agricultural and Food Chemistry, 60(47): 11787-11792. https://doi.org/10.1021/jf3034013
38. Şensoy, E. and Tarakçı, Z. (2023). Effect of almond pulp addition on physical, chemical and functional properties of tarhana. Journal of Tekirdag Agricultural Faculty, 20(3): 620-630. https://doi.org/10.33462/jotaf.1200426
39. Shafaei, S. M., Masoumi, A. A. and Roshan, H. (2016). Analysis of water absorption of bean and chickpea during soaking using Peleg model. Journal of the Saudi Society of Agricultural Sciences, 15(2): 135-144. https://doi.org/10.1016/j.jssas.2014.08.003
40. Sharma, A. and Sarkar, P. K. (2023). Non-nutrients in Chickpea and Cowpea, Their Role and Methods to Remove Them. In: Chickpea and Cowpea, Ed(s): Pureval, S. S., Kaur, P. and Salar, R. K., CRC Press, U.S.A.
41. Sharma, N., Angural, S., Rana, M., Puri, N., Kondepudi, K. K. and Gupta, N. (2020). Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods. Trends in Food Science & Technology, 96: 1-12. https://doi.org/10.1016/j.tifs.2019.12.001
42. Vijayakumari, K., Siddhuraju. P. and Janardhanan, K. (1996). Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC. ex. Wight. Food Chemistry, 55(2): 173-177. https://doi.org/10.1016/0308-8146(95)00081-X
43. Yaver, E. and Bilgiçli, N. (2021). Development of quality characteristics of pasta enriched with Lupin (Lupinus albus L.) flour and resistant starch type 4. Journal of Tekirdag Agricultural Faculty, 18(3): 557-568. https://doi.org/10.33462/jotaf.868477