Mineral and Phytic Acid Partitioning Among Air-Classified Bean Flour Fractions |
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| Authors: | E TECKLENBURG M E ZABIK M A UEBERSAX J C DIETZ E W LUSAS |
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| Affiliation: | Authors Zabik and Uebersax are affiliated with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Authors Dietz and Lusas are affiliated with the Food Proteins Research &Development Center, Texas Experiment Station, Texas A&M Univ., College Station, TX. Author Tecklenburg, formerly with Michigan State Univ., is now affiliated with the Dept. of Marketing, 707 Business Administration Building, Pennsylvania State Univ., University Park, PA 16802. |
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| Abstract: | Hull flours and air-classified intermediate starch, high starch, and high protein navy, pinto, and black bean flours were analyzed for mineral content and phytic acid. Phytic acid content ranged from 4.29-8.72 mg/g in the high starch flours to 23.74-30.22 mg/g in the protein flours. Total phosphorus content proved to be a good indicator of phytic acid content. Zinc, iron, potassium, and magnesium partitioned into the protein flours of each bean type. Strong and significant correlation coefficients obtained between phytic acid content and the content of these minerals, and between the content of these minerals and protein content suggest that metallic phytate complexes were present. |
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