Abstract
Phytic acid, saponin and polyphenol contents in grains of various varieties of black gram (Vigna mungo) Mung bean (Vigna radiata L.) amphidiploids ranged from 697 to 750, 2746 to 2972 and 702 to 783 mg/100 g, respectively. Domestic processing and cooking methods including soaking, ordinary and pressure cooking of soaked and unsoaked seeds, and sprouting significantly lowered phytic acid, saponin and polyphenol contents of the amphidiploid seeds. Soaking for 18 h removed 31 to 37% of the phytic acid; the extent of removal was higher with long periods of soaking. Saponins and polyphenols were relatively less affected. Loss of the antinutrients was greater when soaked instead of unsoaked seeds were cooked. Pressure cooking had a greater effect than ordinary cooking. Antinutrient concentrations declined following sprouting; the longer the period of germination the greater was the reduction.
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Kataria, A., Chauhan, B.M. & Punia, D. Antinutrients in amphidiploids (black gram × mung bean): varietal differences and effect of domestic processing and cooking. Plant Food Hum Nutr 39, 257–266 (1989). https://doi.org/10.1007/BF01091936
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DOI: https://doi.org/10.1007/BF01091936