Table 2.

Range and mean ± SD of seed quality traits and cooking time under normal and heat stress conditions.

Trait	No stress		Heat stress
	Range	Mean ±SD	Range	Mean ±SD
Fe	7.0–10.0	8.6, 0.8	6.0-8.8	7.2, 0.7
Zn	5.4–7.7	6.5, 0.6	5.0-6.6	5.4, 1.1
CP	20.3–27.4	23.6, 2.2	20.3-24.3	21.9, 1.0
CT	5–14	8.1, 2.6	3-11	5.8, 2.0
PA	0.5–1.2	0.9, 0.2	0.4-1.4	1.0, 0.2
PA/Fe	4–12	8.6, 2.0	7-17	11.3, 2.2
PA/Zn	7–18	13.4, 2.9	11-26	16.8, 3.1

Fe, Iron content (mg/100 g); Zn, Zinc content (mg/100 g); CP, Crude protein (g/100 g); CT, Cooking time (min); PA, Phytic acid (g/100 g); PA/Fe, Phytic acid/Iron ratio; PA/Zn, Phytic acid/Zinc ratio.