eprintid: 695
rev_number: 13
eprint_status: archive
userid: 1
dir: disk0/00/00/06/95
datestamp: 2011-08-30 08:21:02
lastmod: 2011-08-30 08:21:02
status_changed: 2011-08-30 08:21:02
type: thesis
metadata_visibility: show
item_issues_count: 0
creators_name: Chitra, U
icrisatcreators_name: Singh, U
supervisors_name: Vimala, V
supervisors_name: Singh, U
supervisors_id: APAU
supervisors_id: ICRISAT
affiliation: ICRISAT(Patancheru)
affiliation: Andhra Pradesh Agricultural Univerisity
country: India
title: Effect of storage and processing on
phytic acid levels in legumes and its
interference with the utilisation
of protein and iron


ispublished: unpub
subjects: s1.1
full_text_status: public
abstract: xv
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.
date: 1994
date_type: submitted
institution: Andhra Pradesh Agricultural Univerisity
department: Department of Foods and Nutrition
thesis_type: phd
related_url_url: http://scholar.google.co.in/scholar?hl=en&q=allintitle%3A+Effect+of+storage+and+processing+on+phytic+acid+levels+in+legumes+and+its+interference+with+the+utilisation+of+protein+and+iron&btnG=Search&as_sdt=0%2C5&as_ylo=&as_vis=0
related_url_type: author
citation:   Chitra, U  (1994) Effect of storage and processing on phytic acid levels in legumes and its interference with the utilisation of protein and iron.  PHD thesis, Andhra Pradesh Agricultural Univerisity.   
document_url: http://oar.icrisat.org/695/1/61329.pdf