LOWERING PHYTIC PHOSPHORUS BY HYDRATION OF SOYBEANS

Response surface methodology (RSM) was used to study the effects of three independent variables at three levels of variation (ratio of liquid/solid, temperature and time of hydration) on the phytic and inorganic phosphorus concentration of hydrated soybeans. Temperature of hydration was the most important factor in lowering phytic phosphorus. Average reduced amount of phytic phosphorus was 26% and maximum reduction was 36.1% for cotyledons soaked at 50-degrees-C. Inorganic phosphorus, both in cotyledons and soak water, increased up to 225.8% at 50-degrees-C.