Does phytic acid influence cooking rate in common beans

The possible role of phytic acid as a chelating agent in the softening of fresh beans during cooking was examined. Its diffusion out of the grain of two bean varieties was determined during the cooking process. The softening rate was five times higher in the Michigan variety than in the Ojo de Cabra variety. During cooking the phytic acid did not diffuse out of the grain, and no evidence of a change in its solubility was found in either bean variety. These data indicate that phytic acid probably is not a chelating agent during bean thermal softening.