Improvement of iron availability from phytase-treated Pisum sativum, L. flour

The effect of dephytinization, using an exogenous microbial phytase under optimal conditions (pH 5.5, 37 °C), and subsequent removal of the soaking solution after processing, on the bioavailability of iron from pea (Pisum sativum L.) flour was studied in growing rats by examining the chemical composition of pea flours, and the digestive and metabolic utilization of the above-mentioned mineral. Soaking of the pea flour led to a considerable reduction in the content of iron (33%), whereas a lower reduction in iron content (7%), associated with a higher concentration of total phosphorus, was obtained after additional treatment with phytase, than in the soaked pea flour. The digestive utilization of iron from the raw and soaked pea flours by growing rats was negligible, but increased significantly as a result of phytase treatment. The low iron absorption obtained for the former two dietary treatments during an experimental period of ten days was not reflected in any of the haematological indices (red blood count, haemoglobin, haematocrit) or tissues (femur, heart, kidney) studied, with the exception of the sternum.