title: Phytic acid in stored common bean seeds (Phaseolus vulgaris L.).
abstract: Four varieties of common bean seeds stored at 4 degrees C, 80% relative humidity, for one to eight years showed no differences in proximal chemical composition, Seeds 5-6 years old absorbed more water than 1 to 4 year-old seeds. The cooking time required for five year-old seeds was 6 hours, while the fresh seeds needed 3/4-to-one hour cooking time. The most remarkable difference was in phytic acid content, which decreased 94% to 98% during long storage.
authors.affiliation: Centro de Botánica, Colegio de Postgraduados, Chapingo, México.
authors.forename: H Y
authors.initials: HY
authors.lastname: Hernández-Unzón
authors.forename: M L
authors.initials: ML
authors.lastname: Ortega-Delgado
mesh_terms: D007887:Fabaceae / Q000032:analysis*; D005916:Globulins / Q000032:analysis; D066298:In Vitro Techniques; D010368:Pectins / Q000032:analysis; D010833:Phytic Acid / Q000032:analysis*; D010946:Plants, Medicinal; D013997:Time Factors
chemical_list: D005916:Globulins; D010833:Phytic Acid; D010368:Pectins