Improvement of quality attributes of bread by the application of phytases from an indigenous strain of Aspergillus niger.

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 T 1, 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.