Studies concerning the phosphorus bioavailability improvement of some cereals used in nourishment.

Possibilities to increase the phosphorus bioavailability and reduce the phytic acid content by soaking, germination and processing of germinated cereals seeds into extracts form, were investigated for some cereals used in nourishment. The modifications of soluble phosphorus content were discussed in relation with the changes that occurs in the phytic acid content. The phosphorus amount was spectrophotometrically estimated using the ammonium molybdate method. The phytic acid was indirectly estimated using a spectrophotometric method based on precipitation of phytate as ferric phytate. The phytic acid amount was calculated on the basis of iron and phosphorus content of ferric phytate. Cereals seeds germination is accompanied by extensive change in the soluble phosphorus content. The biggest solubilization of the phosphorus appears in the case of rye germination and the smallest for maize seeds. The phytic acid content for all seeds tested was reduced by germination and by processing in the extracts form, but the extent of reduction differed with cereals species. In the case of extracts from germinated cereals, 62-85% of the phosphorus content was found in the soluble form. The decrease of phytic acid content during investigated processes was found strongly correlated with the increase of soluble phosphorus amount.