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Antinutrients and digestibility (in vitro) of soaked, dehulled and germinated cowpeas.
Nutr Health. 2000; 14(2):109-17.NH

Abstract

Phytic acid, polyphenols, protein and starch digestibility (in vitro) in two varieties, namely CS-46 and CS-88, of soaked, dehulled and germinated cowpeas were determined. Soaking for 12 hours, dehulling of soaked seeds and germination for different time periods (24, 36 and 48 h) contributed significantly in reducing the phytic acid and polyphenol content of cowpeas. Removal of seed coat (dehulling) of soaked cowpeas reduced the polyphenols by 70-71%. Soaking (12 h) brought about an improvement in protein and starch digestibility which further increased after dehulling. Progressive increase in digestibility (protein and starch) was noticed, with an increase in germination period. Dehulling of soaked seeds was most effective in reducing the polyphenolic content, and germination in enhancing protein and starch digestibility.

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Authors+Show Affiliations

Preet K
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Punia D
No affiliation info available

MeSH

DigestionGerminationHumansIn Vitro TechniquesNutritive ValuePeasPhenolsPhytic AcidPlant Proteins, DietaryStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10904935

Citation

Preet, K, and D Punia. "Antinutrients and Digestibility (in Vitro) of Soaked, Dehulled and Germinated Cowpeas." Nutrition and Health, vol. 14, no. 2, 2000, pp. 109-17.
Preet K, Punia D. Antinutrients and digestibility (in vitro) of soaked, dehulled and germinated cowpeas. Nutr Health. 2000;14(2):109-17.
Preet, K., & Punia, D. (2000). Antinutrients and digestibility (in vitro) of soaked, dehulled and germinated cowpeas. Nutrition and Health, 14(2), 109-17.
Preet K, Punia D. Antinutrients and Digestibility (in Vitro) of Soaked, Dehulled and Germinated Cowpeas. Nutr Health. 2000;14(2):109-17. PubMed PMID: 10904935.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antinutrients and digestibility (in vitro) of soaked, dehulled and germinated cowpeas. AU - Preet,K, AU - Punia,D, PY - 2000/7/25/pubmed PY - 2001/2/28/medline PY - 2000/7/25/entrez SP - 109 EP - 17 JF - Nutrition and health JO - Nutr Health VL - 14 IS - 2 N2 - Phytic acid, polyphenols, protein and starch digestibility (in vitro) in two varieties, namely CS-46 and CS-88, of soaked, dehulled and germinated cowpeas were determined. Soaking for 12 hours, dehulling of soaked seeds and germination for different time periods (24, 36 and 48 h) contributed significantly in reducing the phytic acid and polyphenol content of cowpeas. Removal of seed coat (dehulling) of soaked cowpeas reduced the polyphenols by 70-71%. Soaking (12 h) brought about an improvement in protein and starch digestibility which further increased after dehulling. Progressive increase in digestibility (protein and starch) was noticed, with an increase in germination period. Dehulling of soaked seeds was most effective in reducing the polyphenolic content, and germination in enhancing protein and starch digestibility. SN - 0260-1060 UR - https://www.unboundmedicine.com/medline/citation/10904935/Antinutrients_and_digestibility__in_vitro__of_soaked_dehulled_and_germinated_cowpeas_ L2 - https://journals.sagepub.com/doi/10.1177/026010600001400203?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -