These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Phytic acid in stored common bean seeds (Phaseolus vulgaris L.).
    Author: Hernández-Unzón HY, Ortega-Delgado ML.
    Journal: Plant Foods Hum Nutr; 1989 Sep; 39(3):209-21. PubMed ID: 2608633.
    Abstract:
    Four varieties of common bean seeds stored at 4 degrees C, 80% relative humidity, for one to eight years showed no differences in proximal chemical composition, Seeds 5-6 years old absorbed more water than 1 to 4 year-old seeds. The cooking time required for five year-old seeds was 6 hours, while the fresh seeds needed 3/4-to-one hour cooking time. The most remarkable difference was in phytic acid content, which decreased 94% to 98% during long storage.
    [Abstract] [Full Text] [Related] [New Search]