PHYTIC ACID, IN-VITRO PROTEIN DIGESTIBILITY, DIETARY FIBER, AND MINERALS OF PULSES AS INFLUENCED BY PROCESSING METHODS

The objective of this project was to determine the effect of various t ypes of processing on selected nutrition related parameters of commonl y consumed Indian pulses and soybean. Germination reduced the phytic a cid content of chickpea and pigeonpea seeds by over 60%, and that of m ung bean, urd bean, and soybean by about 40%. Fermentation reduced phy tic acid contents by 26-39% in all these legumes with the exception of pigeonpea in which it was reduced by more than 50%. Autoclaving and r oasting were more effective in reducing phytic acid in chickpea and pi geonpea than in urd bean, mung bean, and soybean. Germination and ferm entation greatly increased the in vitro protein digestibility (IVPD). IVPD was only slightly increased by roasting and autoclaving of all le gumes. Germination and fermentation also remarkably decreased the tota l dietary fiber (TDF) in all legumes. Autoclaving and roasting resulte d in slight increases in TDF values. All the processing treatments had little effect on calcium, magnesium and iron contents.