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Distribution of Phosphorus and Phytate in Some Nigerian Varieties of Legumes and Some Effects of Processing
Author(s) -
OLOGHOBO A. D.,
FETUGA B. L.
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.tb13706.x
Subject(s) - germination , phosphorus , phytic acid , chemistry , agronomy , food science , raw material , biology , organic chemistry
Phytate anion, total phosphorus (P), phytate‐P, inorganic and residual P contents were determined in different varieties of cowpeas, lima beans and soybeans. The dry seeds were subjected to different processing methods which included cooking, autoclaving, soaking and germination. Germination and soaking were most effective in decreasing phytate contents while cooking and autoclaving only slightly altered total P, phytate and phytate‐P contents in all varieties. Germination increased inorganic P contents but effected the highest percentage loss in residual organic P. Soybean contained considerable amounts of phytate anion and despite the reduction through processing, phytate content still exceeded the amount present in all varieties of raw lima beans.