Phytic acid in stored common bean seeds (Phaseolus vulgaris L.)

Four varieties of common bean seeds stored at 4°C, 80% relative humidity, for one to eight years showed no differences in proximal chemical composition, Seeds 5–6 years old absorbed more water than 1 to 4 year-old seeds. The cooking time required for five year-old seeds was 6 hours, while the fresh seeds needed 3/4-to-one hour cooking time. The most remarkable difference was in phytic acid content, which decreased 94% to 98% during long storage.