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Phytate in Soy

New Chromophore for Phytic Acid Determination.

Mohamed AI, Ponnamperuma AJP, Hafez YS

Cereal Chem 1986 63:6 475-8

Abstract

A direct spectrometric method was developed to analyze phytic acid without acid digestion. The method was based on the precipitation of phytate as ferric phytate followed by conversion to sodium phytate. On heating, phytate reacted with a chromogenic agent and a blue molybdenum complex was formed. The new chromophore was used to determine phytic acid in eight legume seeds. Among the legumes investigated , soybean has the highest value (23.35 mg/g of meal), whereas black-eyed pea had the lowest (8.74 mg/g of meal).

Analysis of Phytic Acid in Foods by HPLC.

Camire AL, Clydesdale FM

J Food Sci 1982 47: 575-8

Abstract

A quantitative HPLC method for the analysis of phytic acid in foods was developed based on the precipitation of phytic acid with ferric chloride followed by conversion to sodium phytate before injection onto a C-18 reversed phase column.

Results

Variability in phytic acid content and protein digestibility of grain legumes.

Chitra U, Vimala V, Singh U, Geervani P

Plant Foods Hum Nutr 1995 Feb 47:2 163-72

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.