Effect of legume processing treatments individually or in c | 15952
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African Journal of Food Science and Technology

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Effect of legume processing treatments individually or in combination on their phytic acid content


Rasha Mohamed K, Esmat A. Abou- Arab, A. Y. Gibriel, Nagwa M. H. Rasmy, Ferial M. Abu-Salem

The effect of some processing treatments, such as soaking, dehulling, boiling, autoclaving, microwave cooking, germination and fermentation with Lactobacillus plantarum, L.bulgaricus, L.acidophilus and L.casei, individually and in combination on the phytic acid content of soybean, mung bean and kidney bean was studied. Phytic acid content of raw soybean, mung bean and kidney bean was 35.01, 5.20 and 5.44 mg/g, respectively. Fermentation and germination individually and in combination with dehulling and cooking processes caused significant (p<0.05) decreases in phytic acid content more than that other of processing treatments. Among the three tested fermented seeds, kidney bean showed the greatest reduction in phytic acid 85.4 % compared to 77.0 % for soybean and 69.3 % for mung bean. However, L.bulgaricus was clearly the most effective one for decreasing phytic acid content during fermentation of different legumes.

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