Chitra U, Vimala V, Singh U, Geervani P
Department of Foods and Nutrition, Andhra Pradesh Agricultural University, India.
Plant Foods Hum Nutr. 1995 Feb;47(2):163-72. doi: 10.1007/BF01089266.
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 by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) and chickpea (9.6). On an average, phytic acid constituted 78.2 percent of the total phosphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively. The IVPD values of genotypes of mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a significant negative correlation between phytic acid and IVPD of these genotypes. Phytic acid was significantly and positively correlated with protein but the magnitude of correlation was very low in chickpea and pigeonpea. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding program to improve their nutritive value and utilization.
对几种具有不同种子特性的鹰嘴豆、木豆、绿豆、黑绿豆和大豆的基因型（括号内为编号）进行了植酸、体外蛋白质消化率（IVPD）、蛋白质、总磷和种子大小的分析。这些物种之间以及物种内部的植酸含量和IVPD值存在显著差异。植酸含量（mg/g）在大豆中最高（36.4），其次是黑绿豆（13.7）、木豆（12.7）、绿豆（12.0）和鹰嘴豆（9.6）。平均而言，植酸占总磷含量的78.2%，这一百分比在大豆中最高，在绿豆中最低。木豆和鹰嘴豆基因型的体外蛋白质消化率（IVPD）分别在60.4%至74.4%和65.3%至79.4%之间。绿豆、黑绿豆和大豆基因型的IVPD值分别在67.2%至72.2%、55.7%至63.3%和62.7%至71.6%之间。这些基因型的植酸与IVPD之间存在显著的负相关。植酸与蛋白质显著正相关，但在鹰嘴豆和木豆中相关程度非常低。结果表明，可以鉴定出低植酸含量的豆类基因型，并将其用于育种计划，以提高其营养价值和利用率。
