{"id":3212,"date":"2025-05-05T17:24:33","date_gmt":"2025-05-05T17:24:33","guid":{"rendered":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/?p=3212"},"modified":"2025-05-07T04:39:15","modified_gmt":"2025-05-07T04:39:15","slug":"anst-0425","status":"publish","type":"post","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/05\/anst-0425\/","title":{"rendered":"Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3212\" class=\"elementor elementor-3212\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-98d62dc e-flex e-con-boxed e-con e-parent\" data-id=\"98d62dc\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-e1c6dad e-con-full e-flex e-con e-child\" data-id=\"e1c6dad\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4e5fcdf elementor-widget elementor-widget-text-editor\" data-id=\"4e5fcdf\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<table border=\"0\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td>\n<div><strong>Research Article | Open Access<\/strong><\/div>\n<div class=\"item doi\"><span class=\"value\">Volume 5 | Issue 1-2\u00a0 | Paper 04 |\u00a0 <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/ANST.v05.i1-2.p04.pdf\">https:\/\/doi.org\/10.15228\/ANST.2025.v05.i01-2.p04<\/a><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<article class=\"obj_article_details\">\n<h4><strong><b>Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households<\/b><\/strong><\/h4>\n<div class=\"row\">\n<div class=\"main_entry\">\n<p><a href=\"https:\/\/orcid.org\/0000-0002-2792-4559\" target=\"_blank\" rel=\"noopener\"><strong>Fazia Ghaffar<\/strong><\/a><br \/>Department of Food &amp; Nutrition Sciences, College of Home Economics, University of Peshawar. KPK, Pakistan<\/p>\n<table border=\"0\" width=\"93%\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\">\n<tbody>\n<tr>\n<td align=\"center\" valign=\"top\"><strong>Received<\/strong><br \/>03 Apr, 2025<\/td>\n<td align=\"center\" valign=\"top\"><strong>Accepted<\/strong><br \/>04 May, 2025<\/td>\n<td align=\"center\" valign=\"top\"><strong>Published<\/strong><br \/>05 May, 2025<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"item abstract\">\n<p align=\"justify\"><strong>ABSTRACT:<\/strong><\/p>\n<p>Pulses are a vital source of essential dietary nutrients, contributing significantly to global and local food economies. These nutrient-dense legumes are rich in protein, fiber, vitamins, and minerals, enhancing diet quality while providing key health benefits. However, their inherent phytic acid content acts as an antinutrient, potentially hindering mineral absorption. Various cost-effective domestic processing methods can be employed to degrade phytic acid to improve its nutritional utility. The present study involves four common pulse cultivars: Red Lentils (<em><i>Lens culinaris<\/i><\/em>), Split Mung pulse (<em><i>Vigna radiata<\/i><\/em>), Urad pulse (<em><i>Vigna mungo<\/i><\/em>), and Split Bengal Gram pulse\u00a0(<em><i>Cicer arietinum<\/i><\/em>) to investigate the diverse soaking and cooking techniques for their efficacy in reducing phytate content. Results demonstrated that soaking pulses for an hour led to a 40.6% reduction in phytic acid. In comparison, a six-hour soaking yielded a higher degradation of 44.5%, with extended soaking (overnight) showing variable effects due to saturation. Boiling pulses until tender resulted in a 43% reduction in phytates, whereas water absorption boiling led to a lower 35.7% degradation. Pressure cooking methods exhibited variable efficacy, with cooking without bicarbonate soda leading to a greater phytate reduction (above 36.3%) than cooking with soda. These findings highlight the importance of traditional household processing techniques in enhancing the bioavailability of nutrients in pulses. By optimizing soaking and cooking conditions, the nutritional quality of pulses can be improved, making them more effective in supporting dietary health and overall well-being.<\/p>\n<\/div>\n<div class=\"item abstract\">\n<h3 class=\"label\">How to Cite this paper?<\/h3>\n<div class=\"csl-entry\">\n<p><strong>APA-7 Style<\/strong><br \/>ghaffar, F. (2025).Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households. <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/ANST.v05.i1-2.p04.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(1-2), 26-37<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i01-2.p04<\/p>\n<p><strong>ACS Style<\/strong><\/p>\n<p>F. ghaffar, Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households. <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/ANST.v05.i1-2.p04.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(1-2), 26-37<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i01-2.p04<\/p>\n<p><strong>AMA Style<\/strong><\/p>\n<p>F ghaffar; Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households. <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/ANST.v05.i1-2.p04.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(1-2), 26-37<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i01-2.p04<\/p>\n<p><strong>Chicago\/Turabian Style<\/strong><\/p>\n<p>ghaffar F (2025).<em>Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households.<\/em> <a href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/wp-content\/uploads\/sites\/3\/2025\/05\/ANST.v05.i1-2.p04.pdf\" target=\"_blank\" rel=\"noopener\"><em>Journal Advances of Nutrition Science and Technology<\/em>, 5(1-2), 26-37<\/a>. https:\/\/doi.org\/10.15228\/ANST.2025.v05.i01-2.p04<\/p>\n<\/div>\n<\/div>\n<div class=\"item copyright\">\n<p><a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\"><img decoding=\"async\" src=\"https:\/\/i.creativecommons.org\/l\/by\/4.0\/88x31.png\" alt=\"Creative Commons License\" \/><\/a><\/p>\n<p>This work is licensed under a\u00a0<a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" rel=\"license\">Creative Commons Attribution 4.0 International License<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c9bb176 e-con-full e-flex e-con e-child\" data-id=\"c9bb176\" data-element_type=\"container\">\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Research Article | Open Access Volume 5 | Issue 1-2\u00a0 | Paper 04 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2025.v05.i01-2.p04 Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households Fazia GhaffarDepartment of Food &amp; Nutrition Sciences, College of Home Economics, University of Peshawar. KPK, Pakistan Received03 Apr, 2025 Accepted04 May, 2025 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30,31],"tags":[],"class_list":["post-3212","post","type-post","status-publish","format-standard","hentry","category-30","category-issue-01-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households - The Journal Advances of Nutrition Science and Technology<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/2025\/05\/05\/anst-0425\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households - The Journal Advances of Nutrition Science and Technology\" \/>\n<meta property=\"og:description\" content=\"Research Article | Open Access Volume 5 | Issue 1-2\u00a0 | Paper 04 |\u00a0 https:\/\/doi.org\/10.15228\/ANST.2025.v05.i01-2.p04 Comparative Effects of Traditional Processing Techniques on the Phytic Acid Reduction in Commonly Consumed Pulses in Pakistan Households Fazia GhaffarDepartment of Food &amp; Nutrition Sciences, College of Home Economics, University of Peshawar. 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