In vivo Reduction the Phytic Acid Content of Mung Bean (Phaseolus aureus L) Cultivars During Germination

2 Abstract: Nine cultivars of Mung bean (Phaseolus aureus .L) representing a broad range of varietal characteristics were analyzed for their phytic acid and phytase activity. The level of phytic acid was found to be in the range of 6.17-9.90mg/g. Cultivars ALM-1, ALM-2 and ALM-3 found to contain lower levels of phytate than other tested cultivars. Soaking and germination reduced phytate content considerably. Soaking for 12 hrs reduced the phytic acid content only by 13- 41% while soaking for 12 hrs followed by germination for 48 hrs reduced 60-73% of phytic acid. Soaking triggered the phytase synthesis and maximum phytase activity was observed after soaking and germination has been found to be associated positively with the activity of phytase. Upon germination, a pronounced increase in phytase activity accompanied with a decrease in phytic acid content was observed. Mung beans and bean sprouts blends could be useful for various food preparations.