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Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas.
Nahrung. 2002 Apr; 46(2):92-5.N

Abstract

The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus-producing oligosaccharides (raffinose and stachyose). The results showed that long-time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased.

Authors+Show Affiliations

Ibrahim SS
Department of Food Technology, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt.
Habiba RA
No affiliation info available
Shatta AA
No affiliation info available
Embaby HE
No affiliation info available

MeSH

CookingFermentationFood HandlingGerminationNutritive ValueOligosaccharidesPeasPhytic AcidProtease InhibitorsTannins

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12017999

Citation

Ibrahim, S S., et al. "Effect of Soaking, Germination, Cooking and Fermentation On Antinutritional Factors in Cowpeas." Die Nahrung, vol. 46, no. 2, 2002, pp. 92-5.
Ibrahim SS, Habiba RA, Shatta AA, et al. Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. Nahrung. 2002;46(2):92-5.
Ibrahim, S. S., Habiba, R. A., Shatta, A. A., & Embaby, H. E. (2002). Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. Die Nahrung, 46(2), 92-5.
Ibrahim SS, et al. Effect of Soaking, Germination, Cooking and Fermentation On Antinutritional Factors in Cowpeas. Nahrung. 2002;46(2):92-5. PubMed PMID: 12017999.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. AU - Ibrahim,S S, AU - Habiba,R A, AU - Shatta,A A, AU - Embaby,H E, PY - 2002/5/23/pubmed PY - 2002/8/8/medline PY - 2002/5/23/entrez SP - 92 EP - 5 JF - Die Nahrung JO - Nahrung VL - 46 IS - 2 N2 - The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus-producing oligosaccharides (raffinose and stachyose). The results showed that long-time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/12017999/Effect_of_soaking_germination_cooking_and_fermentation_on_antinutritional_factors_in_cowpeas_ L2 - https://doi.org/10.1002/1521-3803(20020301)46:2<92::AID-FOOD92>3.0.CO;2-P DB - PRIME DP - Unbound Medicine ER -