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PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (Phaseolus mungo) SEEDS
Author(s) -
REDDY N. R.,
BALAKRISHNAN C. V.,
SALUNKHE D. K.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02349.x
Subject(s) - gram , germination , phaseolus , phosphorus , chemistry , magnesium , leaching (pedology) , phytic acid , zinc , calcium , food science , agronomy , biology , soil water , bacteria , ecology , genetics , organic chemistry
Phytate phosphorus, calcium, magnesium, zinc and iron were determined in black gram (Phaseolus muizgo) seeds. Phytate phosphorus (P) represents 79%± 0.48 of the total P in black gram seeds. Fifty percent of phytate P had disappeared on the 10th day of germination with a simultaneous increase in the quantities of available inorganic P. After cooking for 45 min, whole seeds and cotyledons did not show any breakdown in the phytate P or losses of minerals after initial leaching, when the beans‐to‐water ratio was 1:4. A positive significant correlation coefficient was found between total P and phytate P in cooked beans and cotyledons. During germination a negative significant correlation coefficient was established between total P and phytate P.