The Effect of Seed Sprouting Time and Light on Phytic Acid Concentration
type: CreativeWork
description: Phytic acid was quantitatively analyzed in sprouted alfalfa, lentil, mung bean and soy bean seeds. Pulverized dry seeds served as a control and the various sprouting times were 12, 24, 48 and 72 hours after a 12 hour soaking. A comparison was made between sprouts grown in the light for the last 24 hours vs sprouts kept in darkened areas for the total growing time. Analysis was based on dry weight and utilized the direct method in which 1) phytic acid was extracted by hot HC1, 2) ferric phytate was precipitated by adding an excess of ferric chloride to the extraction, 3) ferric phytate was converted to ferric hydroxide with NaOH, and 4) the amount of iron in the samples was determined colorimetrically using o-phenanthroline according to the method described in AOAC. The results of the study showed a significant decrease of phytic acid by the end of the allotted sprouting time for all types of sprouts grown without light. The decrease in phytate was greatest the last 48 hours of sprouting time. The present research agrees with previous research showing that phytic acid decreases as seeds sprout. It was concluded that the amount of phytate in seeds sprouted to the usual length used for human consumption is not likely to be detrimental to health.
abstract: Phytic acid was quantitatively analyzed in sprouted alfalfa, lentil, mung bean and soy bean seeds. Pulverized dry seeds served as a control and the various sprouting times were 12, 24, 48 and 72 hours after a 12 hour soaking. A comparison was made between sprouts grown in the light for the last 24 hours vs sprouts kept in darkened areas for the total growing time. Analysis was based on dry weight and utilized the direct method in which 1) phytic acid was extracted by hot HC1, 2) ferric phytate was precipitated by adding an excess of ferric chloride to the extraction, 3) ferric phytate was converted to ferric hydroxide with NaOH, and 4) the amount of iron in the samples was determined colorimetrically using o-phenanthroline according to the method described in AOAC. The results of the study showed a significant decrease of phytic acid by the end of the allotted sprouting time for all types of sprouts grown without light. The decrease in phytate was greatest the last 48 hours of sprouting time. The present research agrees with previous research showing that phytic acid decreases as seeds sprout. It was concluded that the amount of phytate in seeds sprouted to the usual length used for human consumption is not likely to be detrimental to health.
author: Learned, Sheryl J.
language: English
keywords: Dietetics and Clinical Nutrition, Seeds; Phytic Acid
date published: 1977-05-01T07:00:00Z
date modified: 2026-07-24T02:53:20Z
provider: Loma Linda University
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Loma Linda University