• Corpus ID: 31496871

Does cooking affect the phytate content in local soy based dishes ?

@inproceedings{Muda2013DoesCA,
  title={Does cooking affect the phytate content in local soy based dishes ?},
  author={Raja Muda and Abdul Hadi Abdul Aziz},
  year={2013}
}
This study aimed to determine the effect of cooking on phytate content and the inhibitory effects of phytate on the bioavailability of minerals in eight Malaysian soy based dishes. Phytate was analyzed by using anion-exchange chromatography while minerals were analyzed by using Atomic Absorption Spectrophotometer. Molar ratios were obtained by dividing the mole of phytate to minerals. Phytate content was reduced in cooked dishes compared to the raw ones but it was not significantly different (P… 
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