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Phytic acid content of three legumes in the raw, cooked and fibre forms
Author(s) -
Elhardallou Sirelkhatim B.,
Walker Ann F.
Publication year - 1994
Publication title -
phytochemical analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 72
eISSN - 1099-1565
pISSN - 0958-0344
DOI - 10.1002/pca.2800050505
Subject(s) - phytic acid , chemistry , food science , trichloroacetic acid , hydrochloric acid , extraction (chemistry) , dietary fibre , raw material , chromatography , organic chemistry
Phytate was extracted on an anion‐exchange column and determined colorimetrically. More phytate could be extracted from beans using trichloroacetic acid and warming at 60°C than by using hydrochloric acid extraction. The phytic acid contents of three starchy legumes, namely butter beans, broad beans and lentils, in the raw forms were found to be in the range 0.86–1.5%. On cooling, phytic acid was reduced markedly in lentils and butter beans (by 60 and 50%, respectively), while for broad beans only 11% was lost. The fibre‐rich fractions of the three legumes showed low phytic acid contents (0.11–0.43%).