Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods

Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods

ICPL-87, the high yielding cultivar of pigeon pea (Cajanus cajan) released by ICRISAT (International Crop Research Institute for Semi-Arid Tropics), India was subjected to various domestic processing and cooking methods, i.e. soaking (6, 12, 18 h, 30°C), soaking (12 h) and dehulling, ordinary as wel...

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Veröffentlicht in:Food chemistry 2002-07, Vol.78 (1), p.9-14
Hauptverfasser: Duhan, Aarti, Khetarpaul, Neelam, Bishnoi, Saroj
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Calcium
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
HCl-extractability
Iron
Phosphorus
Phytic acid
Pigeon pea
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Zusammenfassung:ICPL-87, the high yielding cultivar of pigeon pea (Cajanus cajan) released by ICRISAT (International Crop Research Institute for Semi-Arid Tropics), India was subjected to various domestic processing and cooking methods, i.e. soaking (6, 12, 18 h, 30°C), soaking (12 h) and dehulling, ordinary as well as pressure cooking and germination (24, 36 and 48 h, 30°C). The unprocessed seeds of this variety contained considerable amounts of phytic acid, (857 mg per 100 g). This was reduced significantly (P
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(01)00144-3