Effect of Processing on Phytate Degradation and Mineral Solubility in Pulses

Journal of Food Science and Technology

Volumn 35, Issue 4, 1998, Pages 330-332

  Agte, Vaishali ^a   Joshi, Sadhana ^a   Khot, Seema ^a   Paknikar, Kishore ^a   Chiplonkar, Shashi ^a  

^a AGHARKAR RESEARCH INSTITUTE   (India)

Author keywords

Copper; Iron; Legumes; Phytate degradation; Solubility; Zinc

Indexed keywords

EID: 0000406077     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

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3. Mills CF, Davies NT, Aggett PJ, Drakenberg T., Blakeborough P, Frolich W, Ratcliffe RG, Sandberg AS, Sandstrom B, Wise A (1988) Report of a study group on significance of dietary phytate, its analogues and other factors on trace mineral bioavaliability. Nutr Abstr Rev 58(7), 501-516
4. Reddy NR, Sathe SK, Salunkhe DK (1982) Phytates in legumes and cereals. Advances Food Res 28:1-75
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6. Sandberg AS (1991) Nutritional and Toxicological Consequences of Food Processing In: M. Friedman (ed), Plenum Press, New York pp 499-508
7. Sandstrom B (1987) Zinc absorption in humans from meals based on rye, barley, oatmeal, triticale and whole wheat. J Nutr 117:1898-1902
8. Sprent P (1993) Applied Non-parametric Methods. 2nd edn, Chapman and Hall, London, UK