2020
DOI: 10.21303/2504-5695.2020.001523
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Investigation of Changing Phytic Acid in Leguminous Seeds Depending on Soaking and Sprouting Conditions

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 technolo… Show more

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