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Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods

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Abstract

Steam pressure cooking (1 kg/cm2) and boiling (100°C) for 3 standardized time periods were assessed. Prolonged cooking in both pressure cooking and boiling resulted in a significant (p ≤ 0.05) loss in Fe and Ca. A significant loss of ascorbic acid and ß-carotene were observed during 2 cooking methods, the greater loss was during boiling. Pressure cooking and boiling resulted in significant (p ≤ 0.05) destruction in the anti-nutrients like phytates, tannins and trypsin inhibitors. The in vitro protein digestibility was highest (93.9%) on 3 min pressure cooking followed by 15 min boiling (91.0%). The results indicated that pressure cooking should be preferred cooking method. Pressure cooking for 3 min and boiling for 15 min improved in vitro protein digestibility by reducing antinutrients considerably.

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Authors and Affiliations

  1. Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004, India

    Jasraj K. Deol & Kiran Bains

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  1. Jasraj K. Deol
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  2. Kiran Bains
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Correspondence to Kiran Bains.

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Deol, J.K., Bains, K. Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods. J Food Sci Technol 47, 579–581 (2010). https://doi.org/10.1007/s13197-010-0112-3

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  • DOI: https://doi.org/10.1007/s13197-010-0112-3

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