PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (Phaseolus mungo) SEEDS

Abstract

ABSTRACT Phytate phosphorus, calcium, magnesium, zinc and iron were determined in black gram (Phaseolus muizgo) seeds. Phytate phosphorus (P) represents 79%± 0.48 of the total P in black gram seeds. Fifty percent of phytate P had disappeared on the 10th day of germination with a simultaneous increase in the quantities of available inorganic P. After cooking for 45 min, whole seeds and cotyledons did not show any breakdown in the phytate P or losses of minerals after initial leaching, when the beans‐to‐water ratio was 1:4. A positive significant correlation coefficient was found between total P and phytate P in cooked beans and cotyledons. During germination a negative significant correlation coefficient was established between total P and phytate P.