FIELD OF THE INVENTION
[001] The present disclosure relates to the field of food processing. In particular, the
present disclosure relates to a method for reducing the content of phytic acid in seeds.
BACKGROUND OF THE INVENTION
[001] Phytic acid is the storage form of phosphorus and contributes to about 1-7% of the dry weight of most of the seeds and cereal grains. It is often used as a preservative in food. Phytic acid belongs to the class of anti-nutrients as it binds to the minerals present in the body, such as phosphorus, calcium, zinc, iron etc. and interferes with their absorption. The bound form of phytic acid to minerals is termed as phytate. In addition to minerals it can also bind to protein and result in insoluble complexes. The unavailability of the essential nutrients due to presence of phytic acid often leads to mineral deficiency and reduced nutrition bioavailability.
[002] Almond or Prunus dulcis is one of the most widely consumed nuts rich in minerals and proteins. It helps in reduction of cholesterol and has antioxidant properties, therefore is highly recommended for regular consumption. However, it has been reported to contain 0.35-9.42 g/100g dry weight of phytic acid (Schlemmer et al, Mol. Nutr. Food Res. 2009, 53, S330 –S375)
[003] Phytic acid can be degraded by both enzymatic and non-enzymatic methods (Afinah et. al., International food research journal, 2010, 17: 13-21). Enzymatically phytic acid can be neutralized by phytases for release of phosphorus. In general, humans do not produce enough phytase, thus a low phytic acid diet is recommended. Sprouting, fermenting and addition of vitamin C are various non-enzymatic methods employed to reduce the phytic acid content in seeds and cereal grains. In one of the studies it has been revealed that, phytate degradation improves iron absorption from cereal porridges (Richard F Hurrell et.al., 2003, Am J Clin Nutr, 77(5): 1213-1219). [004] US6139892A reveals a method for reducing the phytate content in cereal grains.

[005] The non-enzymatic methods employed currently, requires long processing time in addition to steps such as pH adjustment or use of acidic solutions. Also there is lack of adequate evidence confirming the reduction in the phytic acid content. Therefore, research is being carried out to determine the processes that would result in reduction in the levels of anti-nutrients such as phytic acid in edible seeds making them readily acceptable for consumption on regular basis and to overcome the drawbacks in other processes as stated earlier.
SUMMARY OF THE INVENTION
[006] In an aspect of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[007] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.
BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
[008] The following drawings form part of the present specification and are
included to further illustrate aspects of the present disclosure. The disclosure may be
better understood by reference to the drawings in combination with the detailed
description of the specific embodiments presented herein.
[009] Figure 1 shows the percentage reduction of phytic acid in almond nuts by
soaking for different time periods along with heating at 100±5℃, in accordance with
an embodiment of the present disclosure.

[010] Figure 2 shows the percentage reduction of phytic acid in almond nuts by soaking for different time periods along with heating at 130±5℃, in accordance with an embodiment of the present disclosure.
[011] Figure 3 shows the percentage reduction of phytic acid in red kidney beans by soaking for different time periods along with heating at 100±5℃, in accordance with an embodiment of the present disclosure.
DETAILED DESCRIPTION OF THE INVENTION
[012] Those skilled in the art will be aware that the present disclosure is subject to
variations and modifications other than those specifically described. It is to be
understood that the present disclosure includes all such variations and modifications.
The disclosure also includes all such steps, features, compositions, and compounds
referred to or indicated in this specification, individually or collectively, and any and
all combinations of any or more of such steps or features.
Definitions
[013] For convenience, before further description of the present disclosure, certain
terms employed in the specification, and examples are delineated here. These
definitions should be read in the light of the remainder of the disclosure and
understood as by a person of skill in the art. The terms used herein have the meanings
recognized and known to those of skill in the art, however, for convenience and
completeness, particular terms and their meanings are set forth below.
[014] The articles “a”, “an” and “the” are used to refer to one or to more than one
(i.e., to at least one) of the grammatical object of the article.
[015] The terms “comprise” and “comprising” are used in the inclusive, open sense,
meaning that additional elements may be included. It is not intended to be construed
as “consists of only”.
[016] Throughout this specification, unless the context requires otherwise the word
“comprise”, and variations such as “comprises” and “comprising”, will be understood

to imply the inclusion of a stated element or step or group of element or steps but not
the exclusion of any other element or step or group of element or steps.
[017] The term “including” is used to mean “including but not limited to”.
“Including” and “including but not limited to” are used interchangeably.
[018] Unless defined otherwise, all technical and scientific terms used herein have
the same meaning as commonly understood by one of ordinary skill in the art to
which this disclosure belongs. Although any methods and materials similar or
equivalent to those described herein can be used in the practice or testing of the
disclosure, the preferred methods, and materials are now described. All publications
mentioned herein are incorporated herein by reference.
[019] Anti-nutrients are natural or synthetic compounds that interfere with the
absorption of nutrients, such as vitamins, minerals, and proteins. They are found
abundantly in cereal grains, legumes, and beans and include phytic acid, lectin,
tannins, and gluten. They also affect the activity of digestive enzymes which are
responsible for absorption.
[020] Phytic acid is an anti-nutrient abundantly found in seeds and grains. It is a
saturated cyclic acid found in plant tissues as stored form of phosphorus and
participates in vital cellular functions in plants. Particularly, phytic acid binds to
divalent minerals thus rendering it unavailable to body.
[021] The high content of phytic acid limits the consumption of nuts such as
almonds and walnuts which are otherwise excellent source of minerals and protein.
Methods of fermentation and sprouting are usually employed to reduce the content of
phytic acid.
[022] The present disclosed process involves the steps of soaking combined with
heating at specific temperature for defined time period to reduce the total content of
phytic acid in nuts and beans. The process can therefore be employed to obtain seeds
and grains with acceptable phytic acid content which can further be used for
preparation of animal and human consumable products.

[023] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein.
[024] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[025] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are selected from the group consisting of nuts, beans, grains, and combinations thereof.
[026] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts. [027] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans. [028] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain

seeds with reduced phytic acid content, wherein the soaking of the seeds in water is at a temperature in the range of 20℃ to 40℃.
[029] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the soaking of the seeds in water is at room temperature.
[030] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein for soaking in step (b), the seeds to water w/v ratio is 1:5.
[031] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the soaking of the seeds in water is for a time period in the range of 4-16 hours.
[032] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the soaking of the seeds in water is for a time period in the range of 4-8 hours.
[033] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the

soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the soaking of the seeds in water is for a time period of 8 hours.
[034] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the soaking of the seeds in water is for a time period of 4 hours.
[035] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in w/v a ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[036] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[037] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.

[038] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.
[039] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period of 8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts. [040] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period of 4 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts. [041] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[042] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a

w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[043] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period of 4 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[044] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period of 8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[045] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[046] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature of 100°C for 4-5 hours to obtain seeds with reduced phytic acid content.

[047] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -130°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[048] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[049] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -140°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[050] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature of 130°C for 1-2 hours to obtain seeds with reduced phytic acid content.
[051] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[052] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a

w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -130°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[053] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[054] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 4-5 hours to obtain seeds with reduced phytic acid content.
[055] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature of 100°C for 4-5 hours to obtain seeds with reduced phytic acid content.
[056] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature of 100°C for 4-5 hours to obtain seeds with reduced phytic acid content.
[057] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining

seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[058] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -140°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[059] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[060] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -150°C for 1-2 hours to obtain seeds with reduced phytic acid content.
[061] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -150°C for 1-2 hours to obtain seeds with reduced phytic acid content.

[062] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 130°C for 1-2 hours to obtain seeds with reduced phytic acid content.
[063] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 130°C for 1-2 hours to obtain seeds with reduced phytic acid content.
[064] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the reduction in phytic acid content is in the range of 30-60%.
[065] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the reduction in phytic acid content is in the range of 30-60%.
[066] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 4-5 hours to obtain

seeds with reduced phytic acid content, wherein the reduction in phytic acid content is in the range of 30-60%.
[067] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the reduction in phytic acid content is in the range of 30-60%.
[068] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the reduction in phytic acid content is in the range of 30-60%.
[069] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.
[070] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -130°C for 1-

5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.
[071] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.
[072] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 4-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.
[073] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C for 4-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts. [074] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.

[075] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -140°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.
[076] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.
[077] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 120°C -150°C for 1-2 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts.
[078] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 130°C for 1-2 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts. [079] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining

seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[080] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -130°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[081] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[082] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 4-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[083] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a

w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C for 4-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are red kidney beans.
[084] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-16 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts, and the reduction in phytic acid content is 30-60%.
[085] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts, and the reduction in phytic acid content is 30-60%.
[086] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and (c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5 hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond nuts, and the reduction in phytic acid content is 30-60%.
[087] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and

(c) heating the soaked seeds at a temperature in the range of 100°C -150°C for 1-5
hours to obtain seeds with reduced phytic acid content, wherein the seeds are red
kidney beans, and the reduction in phytic acid content is 30-60%.
[088] In an embodiment of the present disclosure, there is provided a process for
reduction of phytic acid content in seeds, said process comprising: (a) obtaining
seeds; (b) soaking the seeds in water at a temperature in the range of 20℃ -40℃ in a
w/v ratio of 1:5 for a time period in the range of 4-8 hours to obtain soaked seeds; and
(c) heating the soaked seeds at a temperature in the range of 100°C -120°C for 1-5
hours to obtain seeds with reduced phytic acid content, wherein the seeds are red
kidney beans, and the reduction in phytic acid content is 30-60%.
[089] In an embodiment of the present disclosure, there is provided a process for
reduction of phytic acid content in seeds, said process comprising: (a) obtaining
seeds; and (b) heating the seeds at a temperature in the range of 100°C -150°C for 1-5
hours to obtain seeds with reduced phytic acid content.
[090] In an embodiment of the present disclosure, there is provided a process for
reduction of phytic acid content in seeds, said process comprising: (a) obtaining
seeds; and (b) heating the seeds at a temperature in the range of 100°C -150°C for 1-5
hours to obtain seeds with reduced phytic acid content, wherein the seeds are almond
nuts.
[091] In an embodiment of the present disclosure, there is provided a process for
reduction of phytic acid content in seeds, said process comprising: (a) obtaining
seeds; and (b) heating the seeds at a temperature in the range of 100°C -120°C for 1-5
hours to obtain seeds with reduced phytic acid content.
[092] In an embodiment of the present disclosure, there is provided a process for
reduction of phytic acid content in seeds, said process comprising: (a) obtaining
seeds; and (b) heating the seeds at a temperature in the range of 110°C -130°C for 1-5
hours to obtain seeds with reduced phytic acid content.
[093] In an embodiment of the present disclosure, there is provided a process for
reduction of phytic acid content in seeds, said process comprising: (a) obtaining

seeds; and (b) heating the seeds at a temperature in the range of 120°C -150°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[094] In an embodiment of the present disclosure, there is provided a process for reduction of phytic acid content in seeds, said process comprising: (a) obtaining seeds; and (b) heating the seeds at a temperature in the range of 120°C -140°C for 1-5 hours to obtain seeds with reduced phytic acid content.
[095] In an embodiment of the present disclosure, there is provided at least one seeded product with reduced phytic acid content obtained from a process described herein, wherein said seed can be used in preparation of low- phytic acid content animal and human food products.
[096] Although the subject matter has been described with reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the subject matter, will become apparent to persons skilled in the art upon reference to the description of the subject matter. It is therefore contemplated that such modifications can be made without departing from the spirit or scope of the present subject matter as defined.
EXAMPLES
[097] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may vary.

Example 1
Materials and Methods
[098] Almond nuts and red kidney beans used in the study were procured from
commercial vendors such as Nature’s choice, Golden Harvest and Daily.
[099] Processing of almond nuts and red kidney beans seeds: almond nuts and of
red kidney beans were weighed and prepared for the experiment. Two sets of almond
nuts and one set of red kidney beans were rinsed with water once before soaking. 5
parts of water was added to 1 part of seeds i.e. in a ratio of 1:5 of seeds to water for
soaking. For example, 25 ml of water was added to 5 grams of weighed seeds. Seeds
were then soaked at three different time points viz., 4 hours, 8 hours and 16 hours.
After soaking, excess water was drained on a paper towel. For almond nuts one of the
set of soaked seeds was placed under hot air current at 100℃ for 4-5 hours whereas
another set was placed at 130℃ for 1-2 hours. For red kidney beans, seeds were
placed under hot current at 100℃ for 4-5 hours. Other two sets of almond nuts were
not soaked and proceeded directly for heating at 100℃ and 130℃ respectively. The
last set of both the seeds, un-soaked and unheated were treated as control. The seeds
were allowed to cool down to room temperature followed by powdering for further
analysis.
[100] Extraction of Phytic acid from almond nuts: 0.5 gram of the powdered almond
samples (prepared earlier) was mixed thoroughly with 25ml of 3% aqueous solution
of trichloroacetic acid. The mixture was placed on a shaker for extraction and mixed
continuously for 30-45 minutes at room temperature by shaking. The extract was then
centrifuged at 12000 RPM for 10 minutes. The supernatant obtained was the final
sample and proceeded with for colorimetric estimation of phytic acid content.
[101] Extraction of Phytic acid from red kidney beans: Phytic acid estimation kit
(catalogue no. #KPHYT) from Megazyme was used for sample extraction. 1 gram of
the powdered red kidney beans (prepared earlier) was mixed with 20 ml of 0.66M
hydrochloric acid. The sample was placed on a magnetic stirrer and was mixed by

stirring overnight at room temperature for extraction. The extract was centrifuged at 13000 RPM for 10 minutes. 0.5 ml of the supernatant obtained was neutralized with 0.5 ml of 0.75M NaOH. 0.05ml of the neutralized solution was taken in two different tubes. 0.62 ml distilled water along with 0.2ml buffer 1 (provided with the kit) was added to one of the tube and 0.6 ml distilled water along with 0.2 ml buffer and 0.02 ml phytase was added to another tube. Samples in both the tubes were mixed by vortexing and incubated in a water bath at 40℃ for 15 minutes. Post incubation, 0.3 ml of 50% trichloroacetic acid was added to both the tubes to stop the reaction. Finally, the tubes were centrifuged at 13000 RPM for 10 minutes and the supernatant obtained was used for the estimation of phytic acid content.
Example 2
Colorimetric estimation of phytic acid
[102] Prior to the estimation of phytic acid content, a color reagent was prepared as
follows: A solution (A) was prepared by adding and mixing 10 grams of ascorbic acid
to 90ml of distilled water. 5.35ml of sulphuric acid was added to above solution and
final volume was made up to 100 ml with distilled water. Another solution (B) was
prepared by dissolving 1.25 grams of ammonium molybdate in 20ml of distilled
water and final volume was made up to 100ml with distilled water. For the final
colored reagent, 1 part of solution B was mixed with 5 parts of solution A.
Note: The color reagent needs to be prepared fresh at the time of use.
100µl of the supernatant (prepared in example 1) each from almond nuts and red
kidney bean samples, was added to the wells of a microplate plate along with 50µl of
colored reagent (prepared fresh). The plate was read at 655nm. Phosphorus was used
as standard and phytic acid was calculated as below:
Before calculating the M values, the reading of the blank well was subtracted from
the phosphorus standard corresponding to different concentrations.
M=P (µg)/ΔA phosphorus, where P refers to the concentration of phosphorus
standard and ΔA is the blank subtracted value.

Mean M is calculated as average of all M values.
Therefore, Phosphorus concentration in sample= [mean M*original extract
volume*dilution factor]/ [10000*0.5*0.1]
Where, 1000 refers to conversion from µg/g to g/100g
0.5 refers to weight of original sample materials in grams
0.1 refers to sample volume (used in the colorimetric determination step)
Extract volume for almonds: 25 ml
Dilution factor for almonds: 1.5
Extract volume for red kidney beans: 20ml
Dilution factor for red kidney beans: 55.6 Phytic acid (g/100g) = phosphorus [g/100g]/0.282
Example 3
Results
[103] Figure 1 and Figure 2 depict the reduction in percentage phytic acid content in
almond nuts while Figure 3 depicts the reduction in percentage phytic acid content in
red kidney beans after normalization with the control samples.
[104] Phytic acid reduction in almond nuts: Percentage reduction of 22.12% was
observed in almond samples that were not soaked but only heated at 100℃ for 4-5
hours. Whereas, a reduction of 40.11%, 55.97% and 55.61% was observed in samples
soaked for 4 hours, 8 hours and 16 hours respectively and further heated at 100℃ for
4-5 hours (Figure 1). A marked increase in the total inhibition of phytic acid content
was observed in the samples wherein the soaking and heating treatment were
combined, as compared to the samples that were only heated.
[105] Two procedures were followed to attempt the reduction of phytic acid content
in almonds: the first used a combination of soaking the seeds in water and heating the
seeds at a temperature of 100℃ for 4-5 hours (Figure 1); while the second procedure
had the same soaking procedure coupled with heating the seeds at a temperature of
130℃ for 1-2 hours.

[106] Surprisingly, in both cases it was found that the combination of soaking and heating showed an enhanced effect in reducing phytic acid content, as compared to seeds that were only heated. Using the minimum soaking time of 4 hours and 100℃ combination results in a two-fold decrease in the percentage reduction of phytic acid content, and a 1.5-fold reduction for the combination of 4 hours and 130℃ heating. The reduction in phytic acid content is further enhanced when the soaking time is increased to 8 hours, using both procedures, while increasing the soaking time to 16 hours does not lead to any further phytic acid reduction (Figures 1 and 2). [107] Another unexpected find was that the combination of soaking almonds for 4 hours and heating at 130℃ for 1-2 hours showed a further reduction in phytic acid content as compared to soaking for 4 hours and heating at 100℃, whereas soaking for 8 hours showed the maximum reduction when it was heated at 100 ℃ as at 130℃ there was no further reduction in phytic acid levels, rather, a marginal decrease was seen in the percentage reduction of phytic acid at 8 hours and 130℃ heating. [108] Phytic acid reduction in red kidney beans: Similar to the procedures used for almonds, phytic acid reduction in red kidney beans was also tested. As seen in Figure 3, the treatment of the combination of soaking for 4-16 hours and heating at 100℃ was tested for the beans.
[109] Unexpectedly, it was found that soaking for a period of 4-16 hours produced the same percentage reduction in phytic acid content of approximately 35%. In the case of red kidney beans, the time period of 4-8 hours showed a similar trend, while there was a marginal decrease in the level of reduction at 16 hours of incubation at 100℃.
Advantages of the present disclosure: Overall, present disclosure provides a process that can be used for reducing the content of total phytic acid in seeds such as nuts and beans to greater than within a range of 30-60%. The process employs the steps of soaking and heating for defined time period and at specific temperature. Further, the treatments comprising different soaking and temperature parameters

demonstrate varying degrees of phytic acid reduction which cannot be arrived at without undue experimentation. Additionally, the process reduces the engagement of other components and conditions such as use of low pH condition or acidic solutions which are commonly employed for reducing the levels of phytic acid. The seeds obtained through the process are low in phytic acid and can further be utilized in preparation of edible products for both human as well as animals for regular consumption.

I/We Claim:
1. A process for reduction of phytic acid content in seeds, said process comprising:
a. obtaining seeds;
b. soaking the seeds in water to obtain soaked seeds; and
5 c. heating the soaked seeds at a temperature in the range of 100℃-150℃ for 1-5
hours to obtain seeds with reduced phytic acid content.
2. The process as claimed in claim 1, wherein the seeds are selected from the group consisting of nuts, beans, grains, and combinations thereof.
3. The process as claimed in claim 2, wherein the seeds are almond nuts.
10 4. The process as claimed in claim 2, wherein the seeds are red kidney beans.
5. The process as claimed in claim 1, wherein the soaking of seeds in water is at a temperature in the range of 20℃ to 40℃.
6. The process as claimed in claim 1, wherein the soaking of seeds in water is for a time-period in the range of 4–16 hours.
15 7. The process as claimed in claim 1, wherein the soaking of seeds in water is for a
time-period in the range of 4-8 hours.
8. The process as claimed in claim 1, wherein the heating of the soaked seeds is at a
temperature in the range of 100℃-120℃.
9. The process as claimed in claim 1, wherein the heating of the soaked seeds is at a
20 temperature in the range of 120℃-150℃.
10. The process as claimed in claim 8, wherein the seeds are red kidney beans.
11. The process as claimed in claim 1, wherein the heating of the soaked seeds is at a temperature in the range of 100℃-120℃ for 4-5 hours and reduction in phytic acid content is in the range of 30-60%.
25
27

12. The process as claimed in claim 1, wherein the heating of the soaked seeds is at a temperature in the range of 120℃-150℃ for 1-2 hours and reduction in phytic acid content is in the range of 45-55%.