phytic acid reduction - oat porridge

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phytic acid reduction - oat porridge

Postby cawl on Sun May 01, 2016 7:45 am

I have started fermenting oats. With the aim of reducing the phytic acid content. I've based this on these two posts: ... -rice.html ... ridge-pot/

The perpetual soured porridge posts suggests that cracked raw oat groats are essential as they have phytase (the enzyme that breaks down phytic acid) in them, while rolled oats are heat treated and so do not contain any phytase. I don't have the time to crack oat groats, so I'm using organic traditionally rolled oats. And, I've read that oats have very little phytase anyway. I've read in a previous post on this topic that diastatic barley malt flour can be added to provide a source of phytase. I'm gluten intolerant so I can't use this method.

Stephen Guyenet in the Whole Health Source Blog writes about micro-organisms in the rice ferment producing their own phytase. I this likely to take place in an oat ferment?

Does anyone have any experience of fermenting oats in this way?
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