Plant Foods for Human Nutrition

, Volume 45, Issue 4, pp 381–388

Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)

Authors

  • S. Bishnoi
    • Department of Foods and NutritionHaryana Agricultural University
  • N. Khetarpaul
    • Department of Foods and NutritionHaryana Agricultural University
  • R. K. Yadav
    • Department of Foods and NutritionHaryana Agricultural University
Article

DOI: 10.1007/BF01088088

Cite this article as:
Bishnoi, S., Khetarpaul, N. & Yadav, R.K. Plant Food Hum Nutr (1994) 45: 381. doi:10.1007/BF01088088

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.

Key words

Phytic acidPolyphenolsOrdinary cookingPressure cookingGermination

Copyright information

© Kluwer Academic Publishers 1994