Table A3.
Fresh and dry weight (mg·g−1 ± SD) for total phytic acid of three groups of beans after five different processing steps.
| Processing Step |
Group | Fresh Weight (mg·g−1 ± SD) | Dry Weight (mg·g−1 ± SD) | ||
|---|---|---|---|---|---|
| Soaked | Non-Soaked | Soaked | Non-Soaked | ||
| Soaking | Conventional | 4.60 ± 0.91 b | NA | 10.74 ± 1.91 b | NA |
| Biofortified | 6.98 ± 0.83 a | NA | 16.04 ± 1.9 a | NA | |
| lpa | 0.40 ± 0.00 c | NA | 0.96 ± 0.03 c | NA | |
| Boiling | Conventional | 3.38 ± 0.21 b | 4.38 ± 0.42 a | 9.47 ± 0.61 b | 11.66 ± 1.06 a |
| Biofortified | 4.70 ± 0.70 a | 5.03 ± 1.08 a | 12.81 ± 1.7 a | 13.81 ± 3.48 a | |
| lpa | 0.33 ± 0.05 c | 0.40 ± 0.00 b | 0.92 ± 0.09 c | 1.08 ± 0.04 b | |
| Refrying | Conventional | 3.03 ± 0.33 a | 3.98 ± 0.43 a | 8.53 ± 0.91 a | 10.02 ± 0.82 a |
| Biofortified | 4.03 ± 0.75 a | 4.3 ± 0.84 a | 10.79 ± 2.16 a | 11.24 ± 2.35 a | |
| lpa | 0.28 ± 0.05 b | 0.3 ± 0.00 b | 0.72 ± 0.07 b | 0.82 ± 0.04 b | |
The ANOVA analysis with TukeyHSD test was validated by linear mixed model (LMM) analysis. The lower case letters (a,b,c) indicate significant differences between the different groups in the column (per treatment). (p < 0.05). Values are averages ± standard deviation. NA = Not Applicable.