FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 237-241.doi: 10.7506/spkx1002-6630-201311051

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Effect of Germination on Phytic Acid and Soluble Iron Content in Faba Bean (Vicia faba L.)

WANG Li-jun,LUO Yu-wei,XIE Wei-hua,YU Zhi-yun   

  1. 1. College of Horticulture, Jinling Institute of Technology, Nanjing 210038, China;
    2. Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection, Nanjing 210042, China  
  • Received:2012-03-18 Revised:2013-04-30 Online:2013-06-15 Published:2013-06-03
  • Contact: Yu-Wei LUO E-mail:lyw@jit.edu.cn

Abstract:

Phytic acid and iron contents in faba bean fractions during germination were determined by spectrometrically.
Germination was an effective approach to reduce phytic acid in the cotyledon and phytic acid was removed by 50% in the
cotyledon of faba bean on the 8th day during germination. The cotyledon had the highest Fe content, which was followed
by radicle, embryonic axe and plumula. During faba bean germination, the content of soluble iron and ferric iron revealed
an obvious increase. Therefore, germination is a good way to improve iron bioavailability in faba bean by increasing the
amounts of soluble iron and ferrous iron.

Key words: faba bean, phytic acid, iron, germination

CLC Number: