GSTF Journal on Agricultural Engineering (JAE)

, 2:1

First online:

Open Access This content is freely available online to anyone, anywhere at any time.

Characterization of Phytic acid in Tempered Canned Red kidney beans (Phaseolus vulgaris) using Raman Spectroscopy

  • Lamin S. KassamaAffiliated withAlabama A&M UniversityBioresorce Engineering Depratment, McGill University
  • , Temitope O. SanusiAffiliated withNigerian National Petroleum Corporation (NNPC)Queens’ SchoolLadoke Akintola University of TechnologyAlabama A&M University


Rapid and non-invasive analytical method for quality control is a priority for the food industry, hence the objective of this study is to use Raman spectroscopy (RS) to identify phytic acid in RKB. Phytic Acid was extracted from treated ground dry RKB, while standard concentration of PA was prepared from a PA solution 50% w/w. Extracted samples and standard solutions were analyzed using the RS. The laser light beams focused on the PA samples generated molecular bond vibrations which resulted to inelastic scattering of photons in the light beam. The result showed that P-O-C, and P=O which are bonds identified with PA emitted light intensities at wavelength 858.13, and 1198.04 nm, respectively. Correlation (0.93) was established between results obtained for the standard RAMAN spectroscopy method and UV spectrophotometric method. Canned BL treatments showed increased concentration with blanched samples with lowest concentration (0.1175 g/mL) for P-O-C. Thus, the correlation established is indicative that the RS has potential applications in the food industry.


Phytic acid Raman spectroscopy Tempering Red Kidney Bean Canning