The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding

By I. Egli, L. Davidsson, M. Juillerat, D. Barclay, R. Hurrell. 2002

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Box- Behnken Experimental Design in Factorial Experiments: The Importance of Bread For Nutrition and Health Running Head (2012, background): “After the detection of a relationship between such medical conditions and daily intake of dietary fiber, the interest towards diet fiber has increased in communities conscious about nutrition (Egli et al., 2002).”
Iron bioavailability and dietary reference values. (2010, background): “Food processing and preparation methods, which include milling, heat treatment, soaking, germination, and fermentation, can be used to remove or degrade phytate to a varying extent (8, 10).”
Dietary roles of phytate and phytase in human nutrition: A review (2010, background): “…capacities of various plant and microbial species to dephosphorylate phytate, due to differences in their intrinsic phytate-degrading activities (Egli et al., 2002) and the properties of the enzymes, such as protein stability and pH, as well as temperature optimum for phytate degradation…”