Phytate Reduction in Brown Beans (Phaseolus vulgaris L.) |
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Authors: | E-L GUSTAFSSON A-S SANDBERG |
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Affiliation: | The authors are with the Dept. of Food Science, Chalmers Univ. of Technology, c/o S/K, Box 5401, S-402 29 Göteborg, Sweden. |
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Abstract: | Brown beans (Phaseolus vulgaris L.) were subjected to treatments to evaluate effects of pH, temperature, CaCl2, tannase and fermentation on degradation of phytate. Soaking was performed at 21°C, 37°C and 55°C at pH 4.0, 6.0, 6.4, 7.0, and 8.0. Optimal conditions for phytate degradation were pH 7.0 and 55°C. After soaking 4, 8 or 17 hr at these conditions 79%, 87% and 98% of phytate was degraded, respectively. Addition of tannase enhanced reduction of phytate. Fermentation of presoaked whole beans resulted in reduction of 88% of phytate after 48 hr. |
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Keywords: | phytate tannase brown beans fermentation |
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