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The combination between phytate and the calcium and magnesium ions in peas cooked for various times in solutions of varying degrees of hardness has been studied. Experiments on the effect of ionic environment on the composition of mixed calcium and magnesium salts of phytic acid indicate that the composition of the insoluble phytate in peas varies between the tricalcium dimagnesium dihydrogen and the dicalcium trimagnesium dihydrogen salts. Since cooking in extremely hard water complexes only 60% of the total phytate in the peas, and the absorption curves show that insoluble phytates account for only a proportion of the absorbed ions, it is concluded that the influence of phytate ions on texture is small.
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Crean et al. (1963) studied this question.
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