CHANGES IN PHYTATE PHOSPHORUS AND MINERALS DURING GERMINATION AND COOKING OF HORSE GRAM AND MOTH BEAN

The phytate P in horse gram and moth bean seeds accounted for 57 and 55%, respectively, of the total P. During germination, there was a continuous decrease in the proportion of phytate P. In 48 h germinated seeds, the phytate P accounted for only 20 and 26%, respectively, of the total P. A significant amount of Ca was leached out during germination. Other minerals were not affected significantly. Cooking decreased phytate P in ungerminated and germinated seeds of both the legumes. Ca content in ungerminated and 12 h germinated moth bean seeds decreased significantly during cooking. Such a decrease was noticed in ungerminated seeds of horse gram. No significant changes were noticed in Mg, Fe, Mn and Zn contents of both the legumes due to cooking.