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Variability in phytic acid content and protein digestibility of grain legumes.

Plant foods for human nutrition (Dordrecht, Netherlands) - 1 Feb 1995

Chitra U, Vimala V, Singh U, Geervani P

Abstract excerpt

Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics 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. Phytic acid content (mg/g) was the highest in soybean (36.4) followed...

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PMID: 7792265
DOI: 10.1007/BF01089266

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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