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


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.

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Correspondence to N. Khetarpaul.

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Bishnoi, S., Khetarpaul, N. & Yadav, R.K. Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). Plant Food Hum Nutr 45, 381–388 (1994). https://doi.org/10.1007/BF01088088

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Key words

  • Phytic acid
  • Polyphenols
  • Ordinary cooking
  • Pressure cooking
  • Germination