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

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

“…The reduction was greater when the seeds were soaked or dehulled prior to cooking. Significant reductions in the concentrations of phytic acid and polyphenols in cowpea following soaking, dehulling, ordinary cooking, pressure-cooking and germination were reported by Sinha and Kawatra (2003). The extent of reduction was dependent on the treatment.…”

Zinc, iron and phytic acid levels of some popular foods consumed by rural children in Sri Lanka

“…It is known that several food preparation practices help in reducing PA:Zn MR (Gibson and Ferguson, 1998). Studies have shown that soaking cowpea seeds for 18 h resulted in 20% reduction in PA and the extent of removal is reported to be higher with longer soaking times (Sinha and Kawatra, 2005). However, while there are only limited records on the effect of parboiling paddy in reducing PA (Hapuarachchi et al (2003), there was no indication in the present study that this step equivalent to steeping (but with the kernel intact) helped in reducing PA levels.…”

Effect of Domestic Processing Methods on Dry Matter, Total Sugar, Phenolics and Mineral Composition in Different Developmental Stages of Parkia roxburghii G. (Don.) Pods

“…Processing methods also influenced total phenolics in selected dry beans (Boateng et al, 2008). Significant reductions in case of phenolics and phytic acids, due to different processing methods, were also reported (Sinha and Kawatra, 2003 Chitra et al (1996), who studied the effect of processing on various pulses and reported to have little effects on calcium, magnesium and iron contents. The increased in concentration of these elements may be due to complex formation at high temperature as phytic acid was reported to form an insoluble phytin compound with these elements (Thimmaiah, 2006).…”