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Phytic acid,
in vitro protein digestibility, dietary fiber, and minerals of pulses as
influenced by processing methods.
Plant Foods Hum Nutr 1996 Jun;49(4):307-16
Chitra U, Singh U, Rao PV.
Department of Foods and Nutrition, Andhra Pradesh Agricultural University,
Rajendranagar, Hyderabad, India.
The objective of this project was to determine the effect of various types of
processing on selected nutrition related parameters of commonly consumed Indian
pulses and soybean. Germination reduced the phytic acid content of chickpea and
pigeonpea seeds by over 60%, and that of mung bean, urd bean, and soybean by
about 40%. Fermentation reduced phytic acid contents by 26-39% in all these
legumes with the exception of pigeonpea in which it was reduced by more than
50%. Autoclaving and roasting were more effective in reducing phytic acid in
chickpea and pigeonpea than in urd bean, mung bean, and soybean. Germination and
fermentation greatly increased the in vitro protein digestibility (IVPD). IVPD
was only slightly increased by roasting and autoclaving of all legumes.
Germination and fermentation also remarkably decreased the total dietary fiber (TDF)
in all legumes. Autoclaving and roasting resulted in slight increases in TDF
values. All the processing treatments had little effect on calcium, magnesium
and iron contents.
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