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

摘要

Effects of soaking, dehulling, ordinary cooking, pressure cooking and germination on the phytic acid and polyphenol contents of cowpeas were studied. Results showed that there were significant reductions in the contents of these 2 antinutrients as a result of different treatments. Soaking for 18 h resulted in 20 and 17.6% 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 vs. unsoaked seeds were cooked. Pressure cooking had a more beneficial effect than traditional cooking. Germination for 72 h led to a reduction of 47.8% in phytic acid and 32.5% in polyphenol content, which was more than was observed in 24, 48 or 60 h.