Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods

Food Chemistry

Volumn 78, Issue 1, 2002, Pages 9-14

  Duhan, Aarti ^a   Khetarpaul, Neelam ^a   Bishnoi, Saroj ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Calcium; HCl extractability; Iron; Phosphorus; Phytic acid; Pigeon pea

Indexed keywords

CALCIUM; HYDROCHLORIC ACID; IRON; MINERAL; PHOSPHORUS; PHYTATE; PHYTIC ACID;

ARTICLE; BIOAVAILABILITY; CHELATION; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; CORRELATION ANALYSIS; DEHULLING; EXCITABILITY; FOOD PROCESSING; GERMINATION; NONHUMAN; PIGEONPEA; PLANT SEED; TEMPERATURE; TIME;

CAJANUS CAJAN; COLUMBA; PISUM SATIVUM;

EID: 0036319156     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00144-3     Document Type: Article

References (17)

1. Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)
2. Contents of total and HCl-extractable minerals as affected by various processing and cooking methods
3. Domestic processing and cooking methods: Effect on HCl-extractability of minerals in field peas
4. Effect of various domestic processing and cooking methods on the HCl-extractability of minerals from pea seeds
5. Micro determinations of phosphorus
6. An evaluation of phytate, zinc, copper, iron and manganese content and zinc availability from soy-based textured vegetable protein meat substitutes or meat extrudes
7. Identification and properties of phytate in cereal grains and oil seed products
8. Variability in nutrient composition of newly evolved pigeon pea cultivars
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11. ++ and pectins
12. A new DTPA-TEA soil test for zinc and iron
13. Phytic acid and other phosphorus compounds of beans (P. vulgaris L.)
14. Phyates in legumes and cereals
15. Indigenous fermentation of legume: Effect of phytate and polyphenolic content and in vitro digestibility of starch and protein