Thermal processing.

This treatment generally enhances the digestibility of

proteins and carbohydrates, although if Maillard browning (The Maillard reaction
creates brown pigments in cooked meat in a very specific way: by rearranging
amino acids and certain simple sugars, which then arrange themselves in rings
and collections of rings that reflect light in such a way as to give the meat a
brown color) occurs in baked foods protein quality and digestibility may be
reduced (Table 3). Thermal processing may also improve the bioavailability of
certain vitamins and I, in some cases because of the destruction of heat-labile
anti-nutritional factors (Erdman & PnerosSchneier, 1994). For example,
thiaminases in Brussels sprouts and red cabbage, which catalyse the cleavage
of thiamin, are destroyed by cooking (Hilker & Somogyi, 1982). Cooking also
destroys the goitrogens present in cabbage, Brussels sprouts, turnips, sweet
potatoes (Ipomoea batatas), millet (hnatherum hymenoides), cassava (Manihot
esculenta Crantz) and beans. Such goitrogens block the absorption or utilization
of I and thus its uptake into the thyroid gland (Gaitan, 1990).
For example, greater increases in total serum b-carotene and serum lycopene
have been reported after eating cooked carrots and spinach (Rock et al. 1998)
and cooked tomatoes (van het Hof et al. 2000) compared with levels when they
are consumed raw. This effect is attributed to softening or disruption of plant cell
walls and the disruption of carotenoidprotein complexes so that the carotenoids
are more available in the intestinal lumen for absorption (Yeum & Russell, 2002)

Source: Improving the bioavailability of nutrients in plant foods at the household

level

What is phytate?
Phytate, myo-inositol hexakisphosphate, is the salt of phytic acid and is widely
distributed in all seeds and possibly all cells of plants. It serves as a storage of
phosphorous and minerals and accounts for 60-90% of the phosphorous
in the plant. Besides phytate, other inositol phosphates are present in the
seeds, however to a much lower extent.
During the germination of seeds, phytate is hydrolysed, and phosphorous along
with minerals such as calcium, magnesium and iron are liberated, becoming
available for germination and development of the seedlings.
The degradation of phytate will result in an increased bioavailability of minerals
and trace elements. Phytate can be degraded during food processing like
soaking, germination, malting and fermentation under optimal conditions, as well
as with addition of the enzyme phytase that will hydrolyze phytate. The
soaking medium used depends upon the type of seed. At optimal conditions for
the enzyme phytase (55C, pH 4.5-5.0) phytate could be effectively reduced after
12-16 hours of soaking.
Different components that enhance or inhibit iron uptake: Phytic acid,
polyphenolic compounds, and milk are the major inhibitors, whereas ascorbic
acid enhances iron absorption.
Soaking nuts & seeds
For grains, we soak in an acidic solution to get rid of phytic acid. Nuts do not
contain much phytic acid but do contain high levels of enzyme inhibitors. The
method imitates the way the native peoples in Central America treated their nuts
and seedsby soaking them in seawater and then dehydrating them.