VARIABILITY IN PHYTIC ACID CONTENT AND PROTEIN DIGESTIBILITY OF GRAINLEGUMES

Several genotypes, number given within parenthesis, of chickpea, pigeo npea, urd bean, mung bean and soybean, differing in seed characteristi cs were analyzed for phytic acid, in vitro protein digestibility (IVPD ), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values differed significantly among and within these species. Phy tic acid content (mg/g) was the highest in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) and chickpea (9.6) . On an average, phytic acid constituted 78.2 percent of the total pho sphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively The IVPD values of genotypes of mun g bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a sign ificant negative correlation between phytic acid and IVPD of these gen otypes. Phytic acid was significantly and positively correlated with p rotein but the magnitude of correlation was very low in chickpea and p igeonpea. Results indicate that the genotypes of pulses with low phyti c acid content could be identified and used in breeding program to imp rove their nutritive value and utilization.