Effect of Germination, Cooking, and Canning on Phosphorus and Phytate Retention in Dry Beans

Abstract

The effects of germination, cooking and canning on the changes in total phosphorus, inorganic phosphorus and phytate retention in black-eyed, red kidney, mung, and pink beans were determined in this study. Soaking the dry beans in water for 12 hr at 24°C resulted in a slight decrease in phytate. After germination for 96 hr or longer there was a significant breakdown in phytic acid, and an increase in inorganic phosphorus. Cooking the dry beans at 100°C for 3 hr had little effect on phytate retention. Heat processing the dry beans at 1155°C for 3 hr in cans resulted in some increase in inorganic phosphorus and a reduction in phytate.

Inositol Phosphate Content of Selected Dry Beans, Peas, and Lentils, Raw and Cooked

“…Makower (1970) reported a range of 16.5 to 20.9 mmol/kg of PHYTATE in mature pinto beans. Blackeye peas and red kidney beans contained 17.4 and 17.7 mmol/kg, respectively, of PHYTATE (Tabekhia and Luh, 1980). Chickpeas and lentils grown in Sudan contained 13-17 and 4-6 mmol/kg, respectively, of PHYTATE (El Tinay et al, 1989).…”

“…The PHYTATE 3 content of bean flour is increased by dehulling the bean (Deshpande et al, 1982), but cooking or heat treatment results in decreased amounts of PHYTATE (Pawar et al, 1986;Sievwright and Shipe, 1986;Tabekhia and Luh, 1980). Cooking or heat treatment also reduces PHYTATE content of peas, lentils, and other legumes (Beal and Mehta, 1985;Bishnoi et al, 1994;Kumar et al, 1978;Manan et al, 1987).…”

“…Cooking or heat treatment also reduces PHYTATE content of peas, lentils, and other legumes (Beal and Mehta, 1985;Bishnoi et al, 1994;Kumar et al, 1978;Manan et al, 1987). Germination and fermentation reduced PHYTATE concentrations of legumes considerably (Beal and Mehta, 1985;Borade et al, 1984;Pawar et al, 1986;Reddy and Salunkhe, 1980;Tabekhia and Luh, 1980;Vidal-Valverde et al, 1994). PHYTATE methodology used in these studies was based on the property of inositol phosphates to complex with ferric ion (Latta and Eskin, 1980;Makower, 1970;Wheeler and Ferrel, 1971) or the step-gradient anion exchange procedure (AOAC, 1990;Ellis and Morris, 1983), neither of which differentiates between IP 6 and inositol phosphates of a lesser degree of phosphorylation.…”

Dietary interventions to prevent zinc deficiency

“…Concentrations of water-soluble phytate range from 10% in defatted sesame meal to 70-97% in California small white beans, red kidney beans, corn germ, and soya flakes (15,20,21). There are discrepancies in the reported amounts of soluble phytic acid in these staples, perhaps produced by variations in the conditions DIETARY INTERVENTIONS TO PREVENT ZINC DEFICIENCY 485S FIGURE 1.…”

Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans

“…Phytase hydrolyzes phytate to myo-inositol and inorganic phosphate via intermediate myo-inositol phosphates: inositol mono-, bi-, tri-, tetra-, and pentaphosphates (IP 1 , IP 2 , IP 3 , IP 4 , and IP 5 , respectively) (6). Thermal processing can lead to a partial nonenzymatic hydrolysis of phytate (7)(8)(9).…”