Tags

Type your tag names separated by a space and hit enter

Effect of roasting and autoclaving on phytic acid content of chickpea.
Nahrung. 1989; 33(4):345-8.N

Abstract

Chickpea cultivars CM-68, C-44, Kabuli, CM-72 and 6153 were analysed for phytic acid, phytate phosphorus and total phosphorus. The effect of roasting and autoclaving on these constituents of whole seed and cotyledons was determined. The data revealed that roasting and autoclaving significantly decreased (P less than 0.05) the phytic acid of chickpea cultivars. Phytic acid of whole seed was reduced to a range value of 16-60% and 16-64% by roasting and autoclaving respectively depending upon the cultivar. In the cotyledon, the phytic acid was reduced to a range value of 32-68% and 18-68% during roasting and autoclaving respectively. Similar effect of these treatments was observed in phytate phosphorus however, total phosphorus was little affected.

Authors+Show Affiliations

Hussain B
Department of Food Science and Technology, NWFP Agricultural University, Peshawar, Pakistan.
Khan S
No affiliation info available
Ismail M
No affiliation info available
Sattar A
No affiliation info available

MeSH

CookingFabaceaePhosphorusPhytic AcidPlants, MedicinalSterilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

2755470

Citation

Hussain, B, et al. "Effect of Roasting and Autoclaving On Phytic Acid Content of Chickpea." Die Nahrung, vol. 33, no. 4, 1989, pp. 345-8.
Hussain B, Khan S, Ismail M, et al. Effect of roasting and autoclaving on phytic acid content of chickpea. Nahrung. 1989;33(4):345-8.
Hussain, B., Khan, S., Ismail, M., & Sattar, A. (1989). Effect of roasting and autoclaving on phytic acid content of chickpea. Die Nahrung, 33(4), 345-8.
Hussain B, et al. Effect of Roasting and Autoclaving On Phytic Acid Content of Chickpea. Nahrung. 1989;33(4):345-8. PubMed PMID: 2755470.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of roasting and autoclaving on phytic acid content of chickpea. AU - Hussain,B, AU - Khan,S, AU - Ismail,M, AU - Sattar,A, PY - 1989/1/1/pubmed PY - 1989/1/1/medline PY - 1989/1/1/entrez SP - 345 EP - 8 JF - Die Nahrung JO - Nahrung VL - 33 IS - 4 N2 - Chickpea cultivars CM-68, C-44, Kabuli, CM-72 and 6153 were analysed for phytic acid, phytate phosphorus and total phosphorus. The effect of roasting and autoclaving on these constituents of whole seed and cotyledons was determined. The data revealed that roasting and autoclaving significantly decreased (P less than 0.05) the phytic acid of chickpea cultivars. Phytic acid of whole seed was reduced to a range value of 16-60% and 16-64% by roasting and autoclaving respectively depending upon the cultivar. In the cotyledon, the phytic acid was reduced to a range value of 32-68% and 18-68% during roasting and autoclaving respectively. Similar effect of these treatments was observed in phytate phosphorus however, total phosphorus was little affected. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/2755470/Effect_of_roasting_and_autoclaving_on_phytic_acid_content_of_chickpea_ DB - PRIME DP - Unbound Medicine ER -