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Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum).
Plant Foods Hum Nutr. 1994 Jun; 45(4):381-8.PF

Abstract

All the pea varieties differed significantly (p < 0.05) in their phytic acid content. The field pea cultivars had significantly (p < 0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic processing and cooking methods could reduce the contents of phytic acid and polyphenols but germination for 48 hours seemed to have a marked lowering effect on the levels of these antinutrients in peas.

Authors+Show Affiliations

Bishnoi S
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Khetarpaul N
No affiliation info available
Yadav RK
No affiliation info available

MeSH

CookingFlavonoidsFood HandlingPeasPhenolsPhytic AcidPolymersPolyphenols

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

7971780

Citation

Bishnoi, S, et al. "Effect of Domestic Processing and Cooking Methods On Phytic Acid and Polyphenol Contents of Pea Cultivars (Pisum Sativum)." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 45, no. 4, 1994, pp. 381-8.
Bishnoi S, Khetarpaul N, Yadav RK. Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). Plant Foods Hum Nutr. 1994;45(4):381-8.
Bishnoi, S., Khetarpaul, N., & Yadav, R. K. (1994). Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). Plant Foods for Human Nutrition (Dordrecht, Netherlands), 45(4), 381-8.
Bishnoi S, Khetarpaul N, Yadav RK. Effect of Domestic Processing and Cooking Methods On Phytic Acid and Polyphenol Contents of Pea Cultivars (Pisum Sativum). Plant Foods Hum Nutr. 1994;45(4):381-8. PubMed PMID: 7971780.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). AU - Bishnoi,S, AU - Khetarpaul,N, AU - Yadav,R K, PY - 1994/6/1/pubmed PY - 1994/6/1/medline PY - 1994/6/1/entrez SP - 381 EP - 8 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 45 IS - 4 N2 - All the pea varieties differed significantly (p < 0.05) in their phytic acid content. The field pea cultivars had significantly (p < 0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic processing and cooking methods could reduce the contents of phytic acid and polyphenols but germination for 48 hours seemed to have a marked lowering effect on the levels of these antinutrients in peas. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/7971780/Effect_of_domestic_processing_and_cooking_methods_on_phytic_acid_and_polyphenol_contents_of_pea_cultivars__Pisum_sativum__ DB - PRIME DP - Unbound Medicine ER -