The contents of phytic acid were determined for protein-rich flours and protein concentrates prepared from nigerseed, sunflower seed, rapeseed and poppy seed. The values ranged from 6.89 to 8.80 mg phytate-P per g of fat free weight. This means that the phytate content of the analysed oilseed flours was at least about 4 times higher than the phytate content of common grain cereals. The precipitation of extracted phytic acid with trivalent Fe was an important step in the analytical procedure. The Fe:P mole ratios of the precipitates from the different oilseeds were lower than the corresponding ratios previously reported for cereal materials.
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