Phytic acid in legumes: A review of nutritional importance and hydrothermal processing effect on underutilised species

Abstract

Phytic acid (IP6), also known as inositol hexakisphosphate, a naturally occurring component of legume seeds, is traditionally regarded as an antinutrient. This report was aimed to provide information on hydrothermal processing effects and nutritional importance of phytic acid in legumes. As a strong chelating agent, phytic acid has the ability to form complexes with protein and mineral elements (e.g. Ca, Fe, Zn and Mg) and thus makes the nutrients unavailable for absorption and utilisation. Reduction of IP6 using soaking and hydrothermal methods enhances the bioavailability of protein and mineral elements. Low level of phytic acid in diets have some health benefit effects and thus classification of phytic acid as an antinutrient needs to be reconsidered.