Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars |
| |
Authors: | Khalid S Al-Numair Saif Eldein B Ahmed Abdullah H Al-Assaf Mohammed S Alamri |
| |
Affiliation: | 1. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;2. College of Agricultural Technology, P.O. Box 266, Buraydah 5141, Saudi Arabia |
| |
Abstract: | Two faba bean (Hudieba-72 and Bsabir) and three white bean (Serge, Giza and RO21) cultivars were sprouted for 6 days. The sprouted grains were dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2 days during sprouting. Phytic acid and polyphenols contents decreased significantly (P ? 0.01) with increase in sprouting time with concomitant increase in HCl extractable major and trace minerals. The contents of both major and trace minerals were slightly increased with sprouting time. When faba bean seeds were sprouted for 6 days, Bsabir had higher extractable Ca, while Hudieba-72 had higher P, whereas Fe and Mn recorded high level in Hudieba-72. When white bean seeds were sprouted for 6 days, RO21 cultivar had higher extractable Ca, while Giza-3 cultivar had higher P, whereas Fe and Mn recorded high levels in Serge and RO21 cultivars, respectively. There was a good correlation between phytate and polyphenols reduction and increase in extractable minerals with increase in sprouting time for all cultivars. |
| |
Keywords: | Phytic acid Polyphenols Hydrochloric acid Extractability Minerals Faba bean White bean |
本文献已被 ScienceDirect 等数据库收录! |
|