The interaction between phytic acid and divalent cations during the cooking of dried peas

@inproceedings{Crean1963TheIB,
  title={The interaction between phytic acid and divalent cations during the cooking of dried peas},
  author={D. E. C. Crean and Derek R. Haisman},
  year={1963}
}
The combination between phytate and the calcium and magnesium ions in peas cooked for various times in solutions of varying degrees of hardness has been studied. Experiments on the effect of ionic environment on the composition of mixed calcium and magnesium salts of phytic acid indicate that the composition of the insoluble phytate in peas varies between the tricalcium dimagnesium dihydrogen and the dicalcium trimagnesium dihydrogen salts. Since cooking in extremely hard water complexes only… CONTINUE READING