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PHYTATE, PHOSPHORUS AND CALCIUM CONTENTS OF MATURE SEEDS OF Vicia Faba L. AND THEIR RELATION TO TEXTURE OF PRESSURE – COOKED FABA BEANS
Author(s) -
SHEHATA AHMED M. ELTABEY,
BAKR TAISEER M. ABU,
SHIMI NAHED M. EL
Publication year - 1983
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1983.tb00676.x
Subject(s) - phytic acid , vicia faba , phosphorus , calcium , chemistry , food science , agronomy , biology , organic chemistry
Twenty samples of faba beans which showed wide variations in the texture after cooking, were analyzed for phytic acid, phosphorus fractions and calcium contents of decoated seeds and seed coats. Wide variations were found in phytic acid, phosphorus and calcium contents among the samples of the same variety and from one year to another. Phytic acid and total phosphorus were concentrated in the decoated seeds while calcium was concentrated in the seed coats. Inorganic phosphorus represented a very small fraction (2 to 4%) of the total phosphorus. However, the mean value of phytate phosphorus constituted about 30% and 40% of the total phosphorus of decoated seeds and seed coats, respectively. A highly significant correlation was found between the total phosphorus and phytate phosphorus contents of decoated seeds. A positive significant correlation between phytic acid content and texture of cooked beans was found for samples of the 1980 crop, but not for samples of the 1981 crop. No significant correlation was found between the phytic acid/Ca ratio and the texture of cooked faba beans. These results indicate that phytic acid content does not affect the texture of cooked faba beans directly, but rather through interrelationships with other seed constituents.