Claim · model-written summary
Raw soybean seeds contained 2.25–6.15 mg phytic acid per g of seed flour.
- Taxon
- soybean
Glycine maxt0 - Organ / stage
- seed floure4
- Outcome
- phytic acide4
- Value
- 2.25–6.15 mge4
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“lines of soybean (Glycine max (L) Merr)”
e4“2.25–6.15 mg phytic acid g −1 seed flour”
Title
Sunday Y Giami Journal of the Science of Food and Agriculture 2002. doi:10.1002/jsfa.1239
Other claims from this paper (9)
- Observation Raw soybean seeds contained 35.6–42.4% crude protein.
- Observation Raw soybean seeds contained 8.9–9.8 mg iron per 100 g.
- Observation Raw soybean seeds contained 8.62–18.21 mg trypsin inhibitor per g.
- Association Line TG x 923 − 2 EN had higher crude protein content than lines TG x 1019 − 2 EN or TG x 1497 − 1 D.
- Association Line TG x 923 − 2 EN had lower trypsin inhibitor, polyphenol and phytic acid than lines TG x 1019 − 2 EN or TG x 1497 − 1 D.
- Intervention effect Boiling was more effective than autoclaving for reducing antinutrient levels and improving protein quality of soybean beans.
- Association Boiled samples had higher weight gain, protein efficiency ratio and net protein ratio in rats.
- Association Boiled samples had higher true digestibility in rats.
- Intervention effect Diets with boiled samples of TG x 923 − 2 EN did not differ from casein in PER, NPR and TD.