Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas.
Nutr Health. 2000; 13(4):227-34.NH

Abstract

Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30 degrees C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h.

Authors+Show Affiliations

Duhan A

Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India.

Khetarpaul N

No affiliation info available

Bishnoi S

No affiliation info available

MeSH

FlavonoidsFood HandlingHumansPeasPhenolsPolymersPolyphenols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10768410

Citation

Duhan, A, et al. "Optimum Domestic Processing and Cooking Methods for Reducing the Polyphenolic (antinutrient) Content of Pigeon Peas." Nutrition and Health, vol. 13, no. 4, 2000, pp. 227-34.

Duhan A, Khetarpaul N, Bishnoi S. Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas. Nutr Health. 2000;13(4):227-34.

Duhan, A., Khetarpaul, N., & Bishnoi, S. (2000). Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas. Nutrition and Health, 13(4), 227-34.

Duhan A, Khetarpaul N, Bishnoi S. Optimum Domestic Processing and Cooking Methods for Reducing the Polyphenolic (antinutrient) Content of Pigeon Peas. Nutr Health. 2000;13(4):227-34. PubMed PMID: 10768410.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas. AU - Duhan,A, AU - Khetarpaul,N, AU - Bishnoi,S, PY - 2000/4/18/pubmed PY - 2000/6/10/medline PY - 2000/4/18/entrez SP - 227 EP - 34 JF - Nutrition and health JO - Nutr Health VL - 13 IS - 4 N2 - Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30 degrees C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h. SN - 0260-1060 UR - https://www.unboundmedicine.com/medline/citation/10768410/Optimum_domestic_processing_and_cooking_methods_for_reducing_the_polyphenolic__antinutrient__content_of_pigeon_peas_ DB - PRIME DP - Unbound Medicine ER -

Tags

Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas.Nutr Health. 2000; 13(4):227-34.NH