TY  - JOUR
AB  - Both pressure cooking and solar cooking significantly reduced the phytic acid and polyphenol content of cowpea cultivars. A significantly greater reduction in the content of both these antinutrients was noticed during pressure and solar cooking of soaked cowpeas compared to unsoaked seeds. The percentage reduction increased when the soaked cowpeas were dehulled and then cooked by both pressure and solar cooking. The results of the study reveal that solar cooking was more effective than pressure cooking in reducing the concentrations of phytic acid and polyphenols in cowpeas. The cumulative effect of soaking and dehulling, followed by solar cooking, was the removal of most of the polyphenols(88‐94 per cent). Such practices should be encouraged at the home level for the preparation of cowpea seeds.
VL  - 30
IS  - 3
SN  - 0034-6659
DO  - 10.1108/00346650010319732
UR  - https://doi.org/10.1108/00346650010319732
AU  - Pasrija Mamta
AU  - Punia Darshan
PY  - 2000
Y1  - 2000/01/01
TI  - Effect of pressure and solar cooking on phytic acid and polyphenol content of cowpeas
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 133
EP  - 137
Y2  - 2024/04/23
ER  -