Nohutun Fitik Asit İçeriğini Azaltmak Amacıyla Probiyotik Kaynaklarının Kullanımı

Year 2026, Volume: 23 Issue: 2, 774 - 784, 16.03.2026

Beyza Okur , Ayşe Büşra Madenci

https://doi.org/10.33462/jotaf.1708065

https://izlik.org/JA26HX68HP

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

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

Supporting Institution

Necmettin Erbakan University Scientific Research Projects (BAP) Coordination Unit

Project Number

191322002

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

https://izlik.org/JA26HX68HP

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

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

Supporting Institution

Necmettin Erbakan University Scientific Research Projects (BAP) Coordination Unit

Project Number

191322002

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