Abstract
Cowpea is a oval creamy white bran with a black eye, soft textured, an excellent source of fibre and folate and a good source of iron. One of the main drawbacks that limits the nutritional quality of legumes is the presence of anti-nutritional factors. The present study was undertaken to investigate the effects of processing methods such as soaking, germination, fermentation, wet heating on phytic acid, total iron, iron bioavailability of cowpea. 100g. sample was weighed for each processing technique separately as soaking and germination for 24,48,72 hrs. fermentation and wet heating (10,15,20 min.). Samples were analyzed in triplicate for phytic acid, total iron and iron bioavailability using standard procedure. Results showed that soaking for 24 ,48,72 hrs. decreased phytic acid and increased total iron and iron bioavailability. It can be concluded that germination for 24 hrs. was better than 48 hrs. as phytic acid increased during 48 hrs. germination and T 1 (24hr.) germination was more effective than other as it increased total iron and iron bioavailability. 20 mints wet heating decreased not only phytic acid but also total iron and its bioavailability as compared to control, so 20 min. cooking is not suitable for cowpea,10 mints cooking is good as it maintains both iron and its bioavailability. Fermentation can be suggested as a best method of processing as it decreased the phytic acid more than other methods and increased total iron and its bioavailability, respectively.
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Claims 11
Claim · model-written summary
Soaking for 24, 48 and 72 hours decreased phytic acid in cowpea.
- Taxon
- cowpea
Vigna unguiculatat0 - Treatment
- soaking for 24 ,48,72 hrs.e1
- Outcome
- phytic acide1
- Direction
- decreasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“soaking for 24 ,48,72 hrs. decreased phytic acid and increased total iron and iron bioavailability”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
Soaking for 24, 48 and 72 hours increased total iron and iron bioavailability in cowpea.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- soaking for 24 ,48,72 hrs.e1
- Outcome
- total iron and iron bioavailabilitye1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“soaking for 24 ,48,72 hrs. decreased phytic acid and increased total iron and iron bioavailability”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
Phytic acid increased during 48 hours of germination compared with 24 hours.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- 48 hrs. germinatione2
- Outcome
- phytic acide2
- Direction
- increasede2
- Comparator
- 24 hrs.e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“germination for 24 hrs. was better than 48 hrs. as phytic acid increased during 48 hrs. germination”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
The 24 hour germination (T1) was more effective than the other treatments as it increased total iron and iron bioavailability.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- T 1 (24hr.) germinatione3
- Outcome
- total iron and iron bioavailabilitye3
- Direction
- increasede3
- Comparator
- othere3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“T 1 (24hr.) germination was more effective than other as it increased total iron and iron bioavailability”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
Wet heating for 20 minutes decreased phytic acid compared with control.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- 20 mints wet heatinge4
- Outcome
- phytic acide4
- Direction
- decreasede4
- Comparator
- controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“20 mints wet heating decreased not only phytic acid but also total iron and its bioavailability as compared to control”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
Wet heating for 20 minutes decreased total iron and its bioavailability compared with control.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- 20 mints wet heatinge4
- Outcome
- total iron and its bioavailabilitye4
- Direction
- decreasede4
- Comparator
- controle4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“20 mints wet heating decreased not only phytic acid but also total iron and its bioavailability as compared to control”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
Twenty-minute cooking is not suitable for cowpea.
- Taxon
- cowpeaVigna unguiculatae5
- Outcome
- not suitablee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“so 20 min. cooking is not suitable for cowpea”
Claim · model-written summary
Ten-minute wet heating maintains both total iron and its bioavailability in cowpea.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- 10 mints cookinge6
- Outcome
- iron and its bioavailabilitye6
- Direction
- maintainse6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“10 mints cooking is good as it maintains both iron and its bioavailability”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
Fermentation is suggested as the best method of processing cowpea.
- Taxon
- cowpeaVigna unguiculatat0
- Outcome
- best method of processinge7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Fermentation can be suggested as a best method of processing”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
Fermentation decreased phytic acid more than other methods.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- Fermentatione7
- Outcome
- phytic acide1
- Direction
- decreasede1
- Comparator
- other methodse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Fermentation can be suggested as a best method of processing”
e1“as it decreased the phytic acid more than other methods”
t0“phytic acid, total iron and iron bioavailability of cowpea”
Claim · model-written summary
Fermentation increased total iron and its bioavailability more than other methods.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- Fermentatione7
- Outcome
- total iron and its bioavailabilitye2
- Direction
- increasede2
- Comparator
- other methodse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Fermentation can be suggested as a best method of processing”
e1“as it decreased the phytic acid more than other methods”
e2“increased total iron and its bioavailability, respectively”
t0“phytic acid, total iron and iron bioavailability of cowpea”
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