{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T08:27:15Z","timestamp":1787992035511,"version":"build-2784847793"},"reference-count":44,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2023,10,13]],"date-time":"2023-10-13T00:00:00Z","timestamp":1697155200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2024,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Iron deficiency anemia is highly prevalent in developing countries due to the consumption of cereal\u2010based foods rich in phytate that chelates minerals such as iron and zinc making them unavailable for absorption by humans. The aim of the present study was to degrade phytic acid in composite flour (wheat\/cassava\/sorghum) bread by the addition of phytase\u2010producing yeasts in the baking process to achieve a phytate\u2010to\u2010iron molar ratio\u2009&lt;1 and a phytate\u2010to\u2010zinc molar ratio\u2009&lt;15, ratios needed to achieve an enhanced absorption by humans. The high\u2010phytase (HP)\u2010producing yeasts were two <jats:italic>Saccharomyces cerevisiae<\/jats:italic> (YD80 and BY80) that have been genetically modified by a directed mutagenesis strategy, and <jats:italic>Pichia kudriavzevii<\/jats:italic> TY13 isolated from a Tanzanian lactic fermented maize gruel (<jats:italic>togwa<\/jats:italic>) and selected as naturally HP yeast. To further improve the phytase production by the yeasts, four different brands of phytase\u2010promoting yeast extracts were added in the baking process. In addition, two yeast varieties were preincubated for 1\u2009h at 30\u00b0C to initiate phytase biosynthesis. The phytate content was measured by high\u2010performance ion chromatography (HPIC) and the mineral content by ion chromatography (HPIC). The results showed that all three HP yeasts improved the phytate degradation compared with the composite bread with no added HP yeast. The composite bread with preincubated <jats:italic>S. cerevisiae<\/jats:italic> BY80 or <jats:italic>P. kudriavzevii<\/jats:italic> TY13 plus Bacto yeast extract resulted in the lowest phytate content (0.08\u2009\u03bcmol\/g), which means a 99% reduction compared with the phytate content in the composite flour. With added yeast extracts from three of the four yeast extract brands in the baking process, all composite breads had a phytate reduction after 2\u2010h fermentation corresponding to a phytate: iron molar ratio between 1.0 and 0.3 and a phytate: zinc molar ratio\u2009&lt;3 suggesting a much\u2010enhanced bioavailability of these minerals.<\/jats:p>","DOI":"10.1002\/fsn3.3754","type":"journal-article","created":{"date-parts":[[2023,10,14]],"date-time":"2023-10-14T06:45:56Z","timestamp":1697265956000},"page":"216-226","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Phytate degradation in composite wheat\/cassava\/sorghum bread: Effects of phytase\u2010secreting yeasts and addition of yeast extracts"],"prefix":"10.1002","volume":"12","author":[{"given":"Serafina L\u00eddia","family":"Vilanculos","sequence":"first","affiliation":[{"name":"Departamento de Engenharia Qu\u00edmica, Faculdade de Engenharia Universidade Eduardo Mondlane  Maputo Mozambique"},{"name":"Department of Life Sciences\/Food and Nutrition Science Chalmers University of Technology  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1486-8498","authenticated-orcid":false,"given":"Ulf","family":"Svanberg","sequence":"additional","affiliation":[{"name":"Department of Life Sciences\/Food and Nutrition Science Chalmers University of Technology  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thomas","family":"Andlid","sequence":"additional","affiliation":[{"name":"Department of Life Sciences\/Food and Nutrition Science Chalmers University of Technology  Gothenburg 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