|
|
| |
| Comparative Determination of Phytate from Matured Soya (Glycine max), Brown [Phaseolus vulgaris (Pinto group)] and White/Navy (Phaseolus vulgaris) beans via Acidic Precipitation as Ferric Phytate. |
Olabimtan Olabode.H, Samuel Florence. A, Kanus James. H, Rahul Bhattacharjee & Agboni Mercy.O
|
Abstract:
Phytate or phytic acid (Fe4P6C6H6O24), an anti-nutritional factor impairing mineral absorption and protein digestion even when present in small amounts has been a subject of investigation from nutritional and chemical viewpoints. As an essential source of phosphorus, phytic acid, which is the inositol combined with six phosphates group, is also a common component in most plants. Simplified methods for its determination is needed. In the light of these, three matured species of beans(50g each), soya (Glycine max), Brown [Phaseolus vulgaris (Pinto group)] and White/navy (Phaseolus vulgaris) beans were analyzed for phytate by direct precipitation of ferric phytate complex with 0.01M/L hydrochloric acid and centrifuged at 4000rpm for 10 minutes. The derived order of phytate is; soya bean (0.9605 ± 0.0035) mg > white/navy beans (0.9513± 0.0021) mg > (0.9495± 0.0063) mg with the triplicate determinations. This should trigger a practical approach for the reduction of phytate in beans especially.
|
|
|
| | |