Reduction of phytate content in unfermented whole grain wheat flour dough using permeabilized phytase active Candida versatilis mutants

High phytic acid (PA) content in whole wheat flour products reduces the bioavailability of nutrients, especially dietary minerals. Monogastric animals cannot breakdown PA, an organophosphorus compound as they do not produce the enzyme phytase. Hence phytate gets excreted from the system leading to phosphorus deficiency and accumulates in the environment. Accumulation of PA also causes serious soil and water pollution during animal husbandry. In non-fermented food products the benefit of activation of innate grain phytases or microbial phytases cannot be exploited. In the present study the use of freeze-thaw permeabilized phytase active mutant yeast cells to reduce PA content in unfermented foods has been successfully tested.  Candida versatilis mutants, UVY 505 and EMY 505 used in this process were able to bring about phytate reduction of 24.32 to 45%. The substantial but not complete removal of PA here also helps to derive the cardiovascular and other health benefits of PA acknowledged of late. The method developed is simple, rapid, chemical free, nontoxic, economical and ideal for food applications.