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Changes in phytic acid and acid‐soluble phosphorus in maturing pinto beans
Author(s) -
Makower Rachel U.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200205
Subject(s) - phytic acid , phosphorus , chemistry , pinto bean , maturity (psychological) , food science , phytase , agronomy , botany , horticulture , biology , phaseolus , organic chemistry , psychology , developmental psychology
Changes in the content of phytic acid and total acid‐soluble phosphorus were measured in Pinto beans at several levels of seed maturity. Phytic acid content in bean seeds increased rapidly with advancing maturity, while total acid‐soluble phosphorus decreased. Mature dry beans contained about 1% phytic acid which accounted for half the total acid‐soluble seed phosphorus. the most immature beans studied contained about 0.13% phytic acid which represents only 4% of the total acid‐soluble phosphorus in these ovules. Little phytic acid was found in pods at any level of maturity.