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Lowering Phytic Phosphorus by Hydration of Soybeans
Author(s) -
BELEIA A.,
THAO L.T.,
IDA E.I.
Publication year - 1993
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.1365-2621.1993.tb04278.x
Subject(s) - phytic acid , phosphorus , chemistry , response surface methodology , food science , chromatography , organic chemistry
Response surface methodology (RSM) was used to study the effects of three independent variables at three levels of variation (ratio of liquid/solid, temperature and time of hydration) on the phytic and inorganic phosphorus concentration of hydrated soybeans; Temperature of hydration was the most important factor in lowering phytic phosphorus. Average reduced amount of phytic phosphorus was 26% and maximum reduction was 36.1% for cotvledons soaked at 50°C. Inorganic phosphorus, both in cotyledons and soak water, increased up to 225.8% at 50°C.