INVESTIGATION OF CHANGING PHYTIC ACID IN LEGUMINOUS SEEDS DEPENDING ON SOAKING AND SPROUTING CONDITIONS

Keywords: flour, soya, chick-pea, leguminous sprouted flour, phytic acid, phytic globoloid, anti-nutritive effect

Abstract

The results of studying changes of phytic acid in seeds of soya of “Diamond” variety and ones of chick-pea of “Krasnokutsky – 195” depending on seed soaking and sprouting conditions are presented. The content of phytic acid and changes of phytic globoloids in native soya and chick-pea seeds, sprouted in water, sprouted in the solution of mineral salts, preliminarily washed by the solution of lemon acid (C6Н8О7) were studied.

The research topicality is conditioned by the necessity to develop food technologies using vegetable protein, which agent is soya and chick-pea, and to develop technological methods, favoring phytic acid inactivation.

As a result of the study, it has been established, that a decrease of the phytic acid content in soya and chick-pea seeds is influenced by the sprouting process, and seeds washing by C6Н8О7 solution (pH – 3.5) is a catalyst of these processes.  

Soya seeds, sprouted in the potassium iodide solution (PI), and chick-pea seeds, sprouted in the sodium hydroselenite (NaHSeO3), preliminarily washed by C6Н8О7 solution (pH – 3.5), have less content of phytic acid, comparing with other samples.   

The phytic acid content decrease has been proved by a phytic globoloid decrease. It has been established, that the least diameter of a phytic globoloid is inherent to samples of soya, sprouted in PI solution and washed by C6Н8О7 solution (pH – 3.5), – 3.2 mcm, and a sample of chick-pea seeds, sprouted in NaHSeO3 solution, washed by C6Н8О7 solution (pH – 3.5) – 3.0 mcm. An undesirable “pea” smell also disappears.

The established regularities are important for scientists because they allow to widen the assortment of products with vegetable protein, safe for the human organism

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Author Biographies

Yana Biletska, V. N. Karazin Kharkiv National University

Department of International E-Commerce and Hotel and Restaurant Business

Anna Krivtsova, V. N. Karazin Kharkiv National University

Department of International E-Commerce and Hotel and Restaurant Business

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Published
2020-11-30
How to Cite
Biletska, Y., & Krivtsova, A. (2020). INVESTIGATION OF CHANGING PHYTIC ACID IN LEGUMINOUS SEEDS DEPENDING ON SOAKING AND SPROUTING CONDITIONS. EUREKA: Life Sciences, (6), 42-46. https://doi.org/10.21303/2504-5695.2020.001523
Section
Food Science and Technology