Journal of Food Science and Technology

, Volume 51, Issue 12, pp 3970–3976

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

Original Article

DOI: 10.1007/s13197-012-0921-7

Cite this article as:
Luo, Y. & Xie, W. J Food Sci Technol (2014) 51: 3970. doi:10.1007/s13197-012-0921-7


The changes in phytate, phytase activity and in vitro availability of iron and zinc during soaking and sprouting of green and white faba bean (Vicia faba L.) were investigated. Faba bean were soaked for 24 h and germinated for 72 h after soaking for 24 h to reduce phytate content and increase iron and zinc in vitro availability. The results revealed that iron and zinc content was significantly reduced from 28.2 to 39.8 % and 12.5 to 27.6 % for soaking treatment and 38.2 to 38.9 % and 24.5 to 29.2 % for sprouting treatment, respectively. Phytate content was significantly reduced from 26.9 to 32.5 % for soaking treatment and 28.0 to 34.9 % for sprouting treatment, respectively. The results proved that the main distinct point is the change of phytase activity as well as specific activity during different treatment which showed no significant differences between the green and white faba bean. The in vitro availability of iron and zinc were significantly improved as a result of soaking and sprouting treatments.


Soaking Sprouting Faba bean Iron Zinc availability 

Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  1. 1.College of HorticultureJinling Institute of TechnologyNanjingPeople’s Republic of China
  2. 2.Nanjing Institute of Environmental Sciences, Ministry of Environmental ProtectionNanjingPeople’s Republic of China

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