STABILITY OF PHYTATE IN BARLEY AND BEANS DURING STORAGE

The purpose of this study was to measure the stability of phytate in b arley grains (Hordeum vulgare) and beans (Phaseolus vulgaris) during s torage. Grains of four barley cultivars stored for 8-10 years varied i n their phytate content and were either the same as the current value or lower by up to 17.7%. With accelerated dry aging of barley at 41 de grees C for 3 months there was less than 2% decrease in phytate and a slight drop in percent germination. When aged at 41 degrees C and 75% relative humidity (RH), phytate levels decreased 5 to 10%, depending o n the cultivar, and no kernels germinated. Beans stored dry at room te mperature and ambient humidity for 14 months had no decrease in phytat e, but phytate levels in dry beans stored for 4 months at 41 degrees C dropped by 23%. At 41 degrees C and 75% RH the levels of phytate in b eans dropped by 27%. Phytate was more stable in barley kernels than in beans.