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Effect of roasting and autoclaving on phytic acid content of chickpea

โœ Scribed by Hussain, B. ;Khan, S. ;Ismail, M. ;Sattar, A.

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
242 KB
Volume
33
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

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.

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