Lowering Phytic Phosphorus by Hydration of Soybeans

Response surface methodology (RSM) was used to study the effects of three independent variables at three levels of variation (ratio of liquid/solid, temperature and time of hydration) on the phytic and inorganic phosphorus concentration of hydrated soybeans; Temperature of hydration was the most important factor in lowering phytic phosphorus. Average reduced amount of phytic phosphorus was 26% and maximum reduction was 36.1% for cotvledons soaked at 50°C. Inorganic phosphorus, both in cotyledons and soak water, increased up to 225.8% at 50°C.