Reducing phytate, an antinutritional factor, in sorghum dough using phytase-expressing Saccharomyces cerevisiae

Abstract

Phytate, a major antinutritional factor present in millets and legumes, chelates minerals like calcium, iron and zinc leading to their poor bioavailability. Phytase from Aspergillus japonicus was expressed extracellularly in Saccharomyces cerevisiae and its ability to reduce phytate in sorghum flour was determined. When the A. japonicus phytase-expressing strain was used to ferment sorghum dough, phytate reduction increased by 43% as compared to control strain. This approach of simultaneous proofing and phytate reduction can be used to increase micronutrient availability of non-wheat food products.