Abstract
The phytate phosphorus in horse gram and moth bean seeds accounted for 57% and 55%, respectively, of the total phosphorus. During germination, there was a continuous decrease in the proportion of phytate phosphorus. In 48 h germinated seeds, the phytate phosphorus accounted for only 20% and 26%, respectively of the total phosphorus. A significant amount of calcium was leached out during germination. Other minerals were not affected significantly. Cooking decreased phytate phosphorus in ungerminated and germinated seeds of both the legumes. Calcium content in ungerminated and 12 h germinated moth bean seeds decreased significantly during cooking. Such a decrease was noticed in ungerminated seeds of horse gram. No significant changes were noticed in magnesium, iron, manganese, and zinc contents of both the legumes due to cooking.
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Borade, V.P., Kadam, S.S. & Salunkhe, D.K. Changes in phytate phosphorus and minerals during germination and cooking of horse gram and moth bean. Plant Food Hum Nitr 34, 151–157 (1984). https://doi.org/10.1007/BF01094843
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DOI: https://doi.org/10.1007/BF01094843