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Effect of processing on phytic acid and polyphenol contents of cowpeas [Vigna unguiculata (L) Walp]

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Abstract

The effects of soaking, dehulling, ordinary cooking, pressure cooking and germination on the phytic acid and polyphenol contents of cowpeas were studied. There were significant reductions in the contents of these two antinutrients as a result of different treatments. Soaking for 18 hours resulted in 20 and 17.6 percent reductions in phytic acid and polyphenol contents, respectively. The extent of removal was higher with longer periods of soaking. Losses of antinutrients were greater when soaked versus unsoaked seeds were cooked. Pressure cooking had a more beneficial effect than traditional cooking. Germination for 72 hours led to a reduction of 47.8 percent in phytic acid and 32.5 percent in polyphenol content, which was more than noted with 24, 48 or 60 hours.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Haryana Agricultural University, Hissar, 125 004, India

    R. Sinha & A. Kawatra

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  1. R. Sinha
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  2. A. Kawatra
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Sinha, R., Kawatra, A. Effect of processing on phytic acid and polyphenol contents of cowpeas [Vigna unguiculata (L) Walp]. Plant Foods Hum Nutr 58, 1–8 (2003). https://doi.org/10.1023/B:QUAL.0000040322.01063.d4

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  • DOI: https://doi.org/10.1023/B:QUAL.0000040322.01063.d4

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