Abstract
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.
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Claims 6
Claim · model-written summary
Soaking slightly decreased bean phytate.
- Taxon
- dry beanse0
- Treatment
- Soaking the dry beans in water for 12 hr at 24°Ce0
- Outcome
- phytatee0
- Direction
- decreasee0
Not reportedComparator
Verbatim
e0“Soaking the dry beans in water for 12 hr at 24°C resulted in a slight decrease in phytate”
Claim · model-written summary
Germination for at least 96 hours significantly broke down phytic acid.
Not reportedComparator
Verbatim
e0“After germination for 96 hr or longer there was a significant breakdown in phytic acid”
t0“DRY BEANS”
t1“DRY BEANS”
Claim · model-written summary
Germination for at least 96 hours increased inorganic phosphorus.
Not reportedComparator
Verbatim
e0“an increase in inorganic phosphorus”
t0“GERMINATION, COOKING, AND CANNING ON PHOSPHORUS AND PHYTATE RETENTION IN DRY BEANS”
t1“GERMINATION, COOKING, AND CANNING ON PHOSPHORUS AND PHYTATE RETENTION IN DRY BEANS”
Claim · model-written summary
Cooking dry beans had little effect on phytate retention.
- Taxon
- dry beanse0
- Treatment
- Cooking the dry beans at 100°C for 3 hre0
- Outcome
- phytate retentione0
- Direction
- little effecte0
Not reportedComparator
Verbatim
e0“Cooking the dry beans at 100°C for 3 hr had little effect on phytate retention”
Claim · model-written summary
Canning heat processing increased inorganic phosphorus.
- Taxon
- dry beanse0
- Treatment
- Heat processing the dry beans at 1155°C for 3 hr in canse0
- Outcome
- inorganic phosphoruse0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“Heat processing the dry beans at 1155°C for 3 hr in cans resulted in some increase in inorganic phosphorus”
Claim · model-written summary
Canning heat processing reduced phytate.
Not reportedComparator
Verbatim
e0“a reduction in phytate”
t0“EFFECT OF GERMINATION, COOKING, AND CANNING ON PHOSPHORUS AND PHYTATE RETENTION IN DRY BEANS”
t1“EFFECT OF GERMINATION, COOKING, AND CANNING ON PHOSPHORUS AND PHYTATE RETENTION IN DRY BEANS”
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