Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals

@inproceedings{Agte1999PhytateDD,
  title={Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals},
  author={Vaishali Vilas Agte and Kirtan Vilas Tarwadi and Shashi A. Chiplonkar},
  year={1999}
}
Abstract Phytate degradation of 272 different traditionally cooked meals was studied using ion exchange chromatography using a Dowex resin 1×8 (200–400 mesh, Cl − form) with gradient elution. Results indicate that the total phytate content of Indian meals is 2.7 times larger than meals from Western and other Asian countries. The hexa form is 45% of total phytate in Indian meals while it was 48–54% in meals from other countries, indicating more degradation during cooking of Indian meals. Further… CONTINUE READING

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