Abstract
The application of phytases in cereal products improves their nutritional profile by augmenting the availability of some vital
micronutrients. In the present study phytases were produced from an indigenous strain of Aspergillus niger under submerged
fermentation conditions. The strain was optimized at various conditions of temperature, substrate concentration and pH for
hyper production of phytases. The maximum production of phytases (5.20±0.26 FTU/mL)from A. niger was observed at
35ºC,6% (w/v) wheat bran concentration and pH 6.0 in submerged conditions. The crude extract was partially purified
through ammonium sulphate precipitation and freeze dried on lyophilizer. Various treatments comprising of T1, T2, T3, T4
and T5 having 100, 200, 500, 1000 and 2000 FTU of partially purified and lyophilized phytases along with control T0 were
applied in bread preparation. A significant increase in volume, weight and moisture retaining ability of phytase treated bread
was observed. Aroma, taste and chew-ability of the enzyme treated bread were also improved. The enzyme reduced the
phytic acid content surprisingly to 45.55% which ultimately improved the free mineral status of various samples of bread
treated with phytase enzyme. The results of the study imparted the potential of phytase enzyme for application in cereal,
snacks and baking industry.
