Claim · model-written summary
Boiling was the most effective method in reducing tannins in cowpea, to 0 mg/100 g.
- Taxon
- cowpea
Vigna unguiculatat0 - Treatment
- Boilinge2
- Outcome
- tanninse3
- Direction
- reducinge3
- Value
- 0 mg/100 ge3
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cowpea (Vigna unguiculata)”
e2“Boiling allowed for an improved protein content (19-21%)”
e3“was the most effective in reducing cyanogenic glycosides (0.18-0.38 mg/100 g), phytic acid (±1.21 mg/100 g), tannins (0 mg/100 g) and trypsin inhibitors (55-155 TIU/g)”
Title
Viruska Jaichand; Depika Dwarka; Abe Shegro Gerrano; et al. The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 2020. doi:10.35219/foodtechnology.2020.1.10
Other claims from this paper (7)
- Intervention effect Soaked cowpea samples had the lowest nutritional content.
- Intervention effect Soaked cowpea samples had the greatest anti-nutritional content.
- Intervention effect Boiling improved the protein content of cowpea to 19-21 %.
- Intervention effect Boiling was the most effective method in reducing cyanogenic glycosides in cowpea, to 0.18-0.38 mg/100 g.
- Intervention effect Boiling was the most effective method in reducing phytic acid in cowpea, to ±1.21 mg/100 g.
- Intervention effect Boiling was the most effective method in reducing trypsin inhibitors in cowpea, to 55-155 TIU/g.
- Intervention effect Autoclaving was the most effective method in reducing oxalic acid in cowpea, to ±2 mg/100 g.