Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing

Physical characteristics and nutritional composition of some new soybean (Glycine max (L.) Merrill) genotypes

“…Sulphur containing amino acids (methionine and cysteine) were determined by the methods given by Horn et al (1946) and Gaitonde (1967), respectively. Trypsin inhibitor activity (Kakede et al 1974), phytate (Vaintraub and Lapteva 1988), total phenols (Swain and Hillis 1959), ortho dihydroxy phenols (Nair and Vaidyanathan 1964) and flavonols (Balabaa et al 1974) were determined in the seed samples. The storage proteins of the seeds were extracted and separated into glycinins and β-conglycinins by the method of Pant and Tulsiani (1969) and electrophoretically separated by the method of Laemmli (1970).…”

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

“…Phytic acid analysis was carried out by spectroscopic method, as specified by Vaintraub and Lapteva (1988). About 0.06 gram of dried sample was extracted with 10 ml of 0.2N HCl for one hour at an ambient temperature and centrifuged at 3000 rpm for 30 min, and a clear supernatant sample was collected.…”

Kaulath, a new fungal fermented food from horse gram

“…Phytic acid and trypsin inhibitors was determined according to the methods described by Vaintraub and Lapteva (1988) and Hamerstand et al (1981) respectively, while the alkaloid content was determined gravimetrically (Harborne 1973).…”