Influence of NaCl and NaHCO/sub 3/ on reduction of phytic acid in red kidney bean

Influence of sodium chloride (NaCI) and sodium bicarbonate (NaHCO/sub 3/) was studied on phytic acid in Red kidney bean (phaseolus sp). Two varieties of Red Kidney bean VI (Orakzai Korkha) and V2 (Kurram Korkha) were obtained from NWFP Agriculture University, Peshawar. The amount of phytic acid in V1 and V2 of Red kidney bean was 10 mg and 9.80 mg, respectively. Red kidney-bean flour soaked for 6 and 12 hrs. in water and in pH4 and 6 solutions has significantly reduced (70%) amount of phytic acid. Solution of pH6 was found most effective, while pH4 and water was less effective in lowering the phytic acid in Red kidney bean. Mixed food additives (1% NaCI + 2% NaHCO/sub 3/) in water, and pH4 and 6 solutions, reduced the level of phytic acid in Red kidney bean to 40%, 54% and 58% for 6 hrs, and 50%, 57% and 70% for 12 hrs. in respective solutions. Results revealed that soaking Red kidney bean flour in pH6 solution with the presence of NaCI and NaHCO/sub 3/, the action of phytase enzyme was well activated to hydrolyze phytic acid. It has been observed that soaking of flour in the respective solutions is a simple inexpensive method of lowering phytic acid in bean. The treatment with such a sophisticated combination of food additives will improve the nutritional status of Red kidney bean, which is used in many food products. (author)