ICT-Mumbai

October 21, 2023

ICT-Mumbai # Reducing phytate content in legumes and millets using engineered baker’s yeast # Phytate is an antinutritional factor found in legumes and millets. While these are staple food items in many regions of the world, there is a need to decrease phytate content to enhance their nutritional value. Treatment of the flour with phytase enzyme is an option, but it increases the cost and a unit operation. We have therefore engineered baker’s yeast, Saccharomyces cerevisiae, to express phytases. ...