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Mineral and Phytic Acid Partitioning Among Air‐Classified Bean Flour Fractions
Author(s) -
TECKLENBURG E.,
ZABIK M. E.,
UEBERSAX M. A.,
DIETZ J. C.,
LUSAS E. W.
Publication year - 1984
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.1365-2621.1984.tb12470.x
Subject(s) - phytic acid , chemistry , starch , food science , potassium , phosphorus , magnesium , zinc , mineral , organic chemistry
Hull flours and air‐classified intermediate starch, high starch, and high protein navy, pinto, and black bean flours were analyzed for mineral content and phytic acid. Phytic acid content ranged from 4.29‐8.72 mg/g in the high starch flours to 23.74‐30.22 mg/g in the protein flours. Total phosphorus content proved to be a good indicator of phytic acid content. Zinc, iron, potassium, and magnesium partitioned into the protein flours of each bean type. Strong and significant correlation coefficients obtained between phytic acid content and the content of these minerals, and between the content of these minerals and protein content suggest that metallic phytate complexes were present.