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- W2056550778 abstract "Phytic acid and total phosphorus contents were determined in different varieties of dry legume seeds—broad beans, lentils, lupin, fenugreek, chickpea and peas. These seeds are widely used in Egypt. The dry seeds were subjected to different processing methods according to the mean of their consumption in Egypt. These processing methods include decortication, steeping, sprouting, boiling and cooking. Phytic acid and total phosphorus contents of seeds differed according to the kind, the variety and the processing method. Steeping and sprouting decreased the phytic acid content of the seeds. The phytic acid content of lupin was greatly reduced by decortication and by steeping of seeds." @default.
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- W2056550778 date "1982-01-01" @default.
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- W2056550778 title "Effect of processing on phosphorus and phytic acid contents of some Egyptian varieties of legumes" @default.
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- W2056550778 doi "https://doi.org/10.1016/0308-8146(82)90052-8" @default.
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