Study of physical methods for reducing the content of phytic acid in some local food

The samples of various food products have been collected at several times per season over two years, in order to determine the content of phytic acid to investigate the influence of the adopted treatment methods on phytic acid degradation and to minimize their unhealthy effects. It's been shown that PA is found at high levels in the mentioned products especially, in unripe fruits where its levels ranged between (0.15-3.57%g.s.d) while PA levels were less in the process products and ranged between (0-1.95 %g.s.d). Technological processes were applied to biodegrade phytic acid of some foods and the reduction ratio ranged between 20-60% of the whole content of PA.