Effect of storage and processing on phytic acid levels in legumes and its interference with the utilisation of protein and iron UChitraauthorxv During prolonged storage of the legumes studied, the most notable change observed was the loss of phytic acid. Chickpea, green gram, and soybean stored at 25 and 37°C showed marked decreases in protein digestibility (in vitro). The legumes stored at 25 and 37°C required prolonged cooking times; however, legumes stored at 5'C showed only a slight increase in cooking time. PCMP number relating the contents of pectin, calcium, magnesium and phytin increased during storage. When phytic acid disappears during prolonged storage, chelation diminishes and Ca and Mg are freed as cations. Probably free Ca and Mg associated with pectic substances causing the hard-to-cook phenomena. However, under storage conditions of low temperature (5"C), these changes were rninimised. The phytic acid level can thus be indicative of the cookability of legumes. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding programs to improve their nutritive value and utilisation.Chickpea1994Andhra Pradesh Agricultural Univerisity;Department of Foods and NutritionThesis