Phytic acid, as myoinositol hexaphosphate, (mgm/100gm) found
in each product was; 2860 in a glanded flour, 4290 in a glandless
flour, 3350 in an air-classified glandless flour, and 2490 in toasted
seed kernels. The glandless flour was significantly higher in phytic.
acid than the glanded flour (5% level), and than...