Phytate Reduction in Brown Beans (Phaseolus vulgaris L.)
- 1 January 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (1) , 149-152
- https://doi.org/10.1111/j.1365-2621.1995.tb05626.x
Abstract
Brown beans (Phaseolus vulgaris L.) were subjected to treatments to evaluate effects of pH, temperature, CaCl2, tannase and fermentation on degradation of phytate. Soaking was performed at 21°C, 37°C and 55°C at pH 4.0, 6.0, 6.4, 7.0, and 8.0. Optimal conditions for phytate degradation were pH 7.0 and 55°C. After soaking 4, 8 or 17 hr at these conditions 79%, 87% and 98% of phytate was degraded, respectively. Addition of tannase enhanced reduction of phytate. Fermentation of presoaked whole beans resulted in reduction of 88% of phytate after 48 hr.Keywords
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