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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.PF

Abstract

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.

Authors+Show Affiliations

Chitra U
Department of Foods and Nutrition, Andhra Pradesh Agricultural University, Rajendranagar, Hyderabad, India.
Singh U
No affiliation info available
Rao PV
No affiliation info available

MeSH

Dietary FiberDietary ProteinsDigestionFabaceaeFermentationFood HandlingPhytic AcidPlants, Medicinal

Pub Type(s)

Journal Article

Language

eng

PubMed ID

8983057

Citation

Chitra, U, et al. "Phytic Acid, in Vitro Protein Digestibility, Dietary Fiber, and Minerals of Pulses as Influenced By Processing Methods." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 49, no. 4, 1996, pp. 307-16.
Chitra U, Singh U, Rao PV. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods. Plant Foods Hum Nutr. 1996;49(4):307-16.
Chitra, U., Singh, U., & Rao, P. V. (1996). Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 49(4), 307-16.
Chitra U, Singh U, Rao PV. Phytic Acid, in Vitro Protein Digestibility, Dietary Fiber, and Minerals of Pulses as Influenced By Processing Methods. Plant Foods Hum Nutr. 1996;49(4):307-16. PubMed PMID: 8983057.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods. AU - Chitra,U, AU - Singh,U, AU - Rao,P V, PY - 1996/6/1/pubmed PY - 1996/6/1/medline PY - 1996/6/1/entrez SP - 307 EP - 16 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 49 IS - 4 N2 - 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. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/8983057/Phytic_acid_in_vitro_protein_digestibility_dietary_fiber_and_minerals_of_pulses_as_influenced_by_processing_methods_ L2 - https://medlineplus.gov/dietaryfiber.html DB - PRIME DP - Unbound Medicine ER -