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KMID : 0380619850170060516
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 6 p.516 ~ p.521
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Effects of Soaking , Germination , Incubation and Autoclaving on Phytic Acid in Seeds .
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Abstract
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Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at 60℃ and autoclaving at 120℃. The results showed that total P in all the seeds was decreased slightly by soaking and incubation, but increased in mung bean, soybean during germination. Inorganic P was increased for all the seeds after soaking for 24 hrs, while its content in mung bean, soybean and sesame was significantly increased during germination. Phytic acid content in mung bean, soybean and sesame was significantly seduced by 92 %, 76 % and 78 %, respectively, after 5-6 days of germination. Soaking the seeds for 24 hrs resulted in the reduction of phytic acid by the range of 8-25 %. It was also found that incubation at 60℃ for 10 hrs or autoclaving at 120℃ for 4 hrs affected significantly for removal of phytic acid from the legume seeds.
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