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Variability in phytic acid content and protein digestibility of grain legumes

Plant Foods for Human Nutrition volume 47, pages 163–172 (1995)Cite this article

Abstract

Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics were analyzed for phytic acid, in vitro protein digestibility (IVPD), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values differed significantly among and within these species. Phytic acid content (mg/g) was the highest in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) chickpea (9.6). On an average, phytic acid constituted 78.2 percent of the total phosphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively. The IVPD values of genotypes of mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a significant negative correlation between phytic acid and IVPD of these genotypes. Phytic acid was significantly and positively correlated with protein but the magnitude of correlation was very low in chickpea and pigeonpea. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding program to improve their nutritive value and utilization.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Post Graduate and Research Centre, Andhra Pradesh Agricultural University, Rajendranager, Hyderbad, 500 030, Andhra Pradesh, India

    U. Chitra, V. Vimala & P. Geervani

  2. Crop Quality Laboratory, Cellular and Molecular Biology Division, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), 502 324, Patancheru, Andhra Pradesh, India

    U. Singh

Authors
  1. U. Chitra
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  2. V. Vimala
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  3. U. Singh
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  4. P. Geervani
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Chitra, U., Vimala, V., Singh, U. et al. Variability in phytic acid content and protein digestibility of grain legumes. Plant Food Hum Nutr 47, 163–172 (1995). https://doi.org/10.1007/BF01089266

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  • DOI: https://doi.org/10.1007/BF01089266

Key words

  • Grain legumes
  • Phytic acid
  • Phosphorus
  • Protein
  • Protein digestibility
  • Seed size