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Phytic acid content of chickpea ( Cicer arietinum ) and black gram ( Vigna mungo ): varietal differences and effect of domestic processing and cooking methods
Author(s) -
Duhan Arti,
Chauhan Bhag Mal,
Punia Darshan,
Kapoor Amin Chand
Publication year - 1989
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.2740490407
Subject(s) - vigna , phytic acid , sprouting , gram , legume , cultivar , food science , horticulture , biology , agronomy , mung bean , chemistry , bacteria , genetics
Phytic acid content of various cultivars showed a narrow variation: 7.48‐8.00 g kg −1 and 6.47‐6.68 g kg −1 for chickpea ( Cicer arietinum L) and black gram ( Vigna mungo L), respectively. Phytic acid was lowered significantly by the common methods of domestic processing and cooking including soaking, cooking, autoclaving and sprouting of the legume grains. Sprouting had the most marked phytic acid lowering effect followed by autoclaving and soaking. Cooking of soaked seeds lowered phytic acid by 20‐26% in chickpea and 35‐40% in black gram grains whereas the loss was 7‐11% and 6‐9% in these pulses, respectively, when unsoaked seeds were cooked.