| Summary: | The phytic acid content of the flour and bran from seeds, belonging to four cereal species, as well as the effect of thermal treatment on this acid was the purpose of this paper. The biological material was represented by dried seeds (moisture content 10%) of twelve Romanian cultivars (c), belonging to four cereal species: wheat (3 c), rye (3 c), oat (3 c) and maize (3 c). The seeds of each species were ground to get integral flour and bran. The phytic acid content was analyzed, using Garcia-Villanova method, in the flour and bran, before and after thermal processing (180°C for 50 minutes). They also determined pH values of the integral flour and bran in the four cereal species. Analyzing the phytic acid in integral flour and bran of raw samples, the highest and close values were in rye and maize, and the least ones in wheat and oat. Thermal processing of the both products (flour and bran) led to highest and significant reducing percent of phytic acid in rye, followed by oat and wheat samples with close values, the least reducing percent of phytic acid being in maize samples.
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