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Variability in phytic acid content and protein digestibility of grain legumes.
Plant Foods Hum Nutr. 1995 Feb; 47(2):163-72.PF

Abstract

Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics were analyzed for phytic acid, in vitro protein digestibility (IVPD), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values differed significantly among and within these species. Phytic acid content (mg/g) was the highest in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) and chickpea (9.6). On an average, phytic acid constituted 78.2 percent of the total phosphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively. The IVPD values of genotypes of mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a significant negative correlation between phytic acid and IVPD of these genotypes. Phytic acid was significantly and positively correlated with protein but the magnitude of correlation was very low in chickpea and pigeonpea. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding program to improve their nutritive value and utilization.

Authors+Show Affiliations

Chitra U
Department of Foods and Nutrition, Andhra Pradesh Agricultural University, India.
Vimala V
No affiliation info available
Singh U
No affiliation info available
Geervani P
No affiliation info available

MeSH

Dietary ProteinsDigestionEdible GrainFabaceaeGenotypeIndiaNutritive ValuePhosphorusPhytic AcidPlant ProteinsPlants, MedicinalSeeds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

7792265

Citation

Chitra, U, et al. "Variability in Phytic Acid Content and Protein Digestibility of Grain Legumes." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 47, no. 2, 1995, pp. 163-72.
Chitra U, Vimala V, Singh U, et al. Variability in phytic acid content and protein digestibility of grain legumes. Plant Foods Hum Nutr. 1995;47(2):163-72.
Chitra, U., Vimala, V., Singh, U., & Geervani, P. (1995). Variability in phytic acid content and protein digestibility of grain legumes. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 47(2), 163-72.
Chitra U, et al. Variability in Phytic Acid Content and Protein Digestibility of Grain Legumes. Plant Foods Hum Nutr. 1995;47(2):163-72. PubMed PMID: 7792265.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Variability in phytic acid content and protein digestibility of grain legumes. AU - Chitra,U, AU - Vimala,V, AU - Singh,U, AU - Geervani,P, PY - 1995/2/1/pubmed PY - 1995/2/1/medline PY - 1995/2/1/entrez SP - 163 EP - 72 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 47 IS - 2 N2 - Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics were analyzed for phytic acid, in vitro protein digestibility (IVPD), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values differed significantly among and within these species. Phytic acid content (mg/g) was the highest in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) and chickpea (9.6). On an average, phytic acid constituted 78.2 percent of the total phosphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively. The IVPD values of genotypes of mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a significant negative correlation between phytic acid and IVPD of these genotypes. Phytic acid was significantly and positively correlated with protein but the magnitude of correlation was very low in chickpea and pigeonpea. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding program to improve their nutritive value and utilization. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/7792265/Variability_in_phytic_acid_content_and_protein_digestibility_of_grain_legumes_ L2 - https://medlineplus.gov/dietaryproteins.html DB - PRIME DP - Unbound Medicine ER -