Effect of Processing on Certain Antinutrients in Cowpeas (Vigna unguiculata) |
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| Authors: | P O OGUN P MARKAKIS W CHENOWETH |
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| Affiliation: | Author Ogun is now with Hutson-Tillotson College, TX. Authors Markakis and Chenoweth are with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, MI 48824–1224. |
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| Abstract: | Four Nigerian cultivars of cowpeas were analyzed for raffinose, stachyose, phytic acid, tannins, and trypsin inhibitory activity after dehulling, cold-soaking, hot-soaking, and cooking as ewa-ibeji and moin-moin (two popular Nigerian cowpea foods). Dehulling decreased stachyose and removed the tannins. Hot-soaking caused a significant reduction in stachyose and trypsin inhibitory activity. Ewa-ibeji and moin-moin contained similar quantities of antinutrients, except for tannins which were absent in moin-moin. |
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