Y Kievernagel

  • Citations Per Year
Learn More
The phytic acid content of four different varieties of beans under different processing conditions was estimated. It was highest in red kidney (1.86-2.13%) slightly lower in pigeon (1.86-2.03%), white (1.80-1.96%) and black eyed beans (1.15-1.64%). There was no significant change in phytic acid content of beans after soaking at 25 degrees C for 22 hours.(More)
  • 1