Effects of soaking, germination, incubation and autoclaving on phytic acid in seeds
1985
Ahn, B. | Yang, C.B. (Hanyang Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at 60 deg C and autoclaving at 120 deg C. The results showed that total P in all the seeds decreased slightly by soaking and incubation, but increased in mung bean, soybean during germination. Inorganic P increased for all the seeds after soaking for 24 hrs, while its content in mung bean, soybean and sesame was significantly increased during germination
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