Distribution of Inorganic Constituents (Calcium, Phosphorus and Magnesium) in Soybean Seed and their Changes in Food Processing

Abstract

The distributions of calcium, phosphorus and magnesium in soybean seed and their changes during soaking in water and cooking, were studied by means of an electron microprove X-ray analyzer. The results are following:
1) Calcium distribututes more aboundantly in hull than in cotyledon and scarcely moves in seed during cooking.
2) Phosphorus distributes more aboundantly in cotyledon than in hull.
3) Magnesium distributes both in hull and in cotyledon and easily moves in seed during cooking.
4) The amounts of calcium in soybean seed are related to the hardness of cooked bean. The more, the harder.