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Effect of storage and processing on phytic acid levels in legumes and its interference with the utilisation of protein and iron

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Relation http://oar.icrisat.org/695/
 
Title Effect of storage and processing on
phytic acid levels in legumes and its
interference with the utilisation
of protein and iron
 
Creator Chitra, U
 
Subject Chickpea
 
Description xv
During prolonged storage of the legumes studied, the most notable change
observed was the loss of phytic acid. Chickpea, green gram, and soybean stored
at 25 and 37°C showed marked decreases in protein digestibility (in vitro). The
legumes stored at 25 and 37°C required prolonged cooking times; however,
legumes stored at 5'C showed only a slight increase in cooking time. PCMP
number relating the contents of pectin, calcium, magnesium and phytin increased
during storage. When phytic acid disappears during prolonged storage, chelation
diminishes and Ca and Mg are freed as cations. Probably free Ca and Mg
associated with pectic substances causing the hard-to-cook phenomena. However,
under storage conditions of low temperature (5"C), these changes were
rninimised. The phytic acid level can thus be indicative of the cookability of
legumes.
Results indicate that the genotypes of pulses with low phytic acid content
could be identified and used in breeding programs to improve their nutritive
value and utilisation.
 
Date 1994
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/695/1/61329.pdf
Chitra, U (1994) Effect of storage and processing on phytic acid levels in legumes and its interference with the utilisation of protein and iron. PhD thesis, Andhra Pradesh Agricultural Univerisity.