Abstract
Nutritionally enhanced cowpea genotypes provide considerable amounts of nutritional composition, which are useful to tackle nutritional deficiency status among rural and urban populations. However, the presence of anti-nutritional factors reduces the availability and absorption of nutrients, particularly of important micronutrients for growth and development. Therefore, the aim of this study was to assess the response of different processing method that allows availability of maximum nutrients in the seeds of test cowpea cultivars. Results showed that soaked cowpea samples had the lowest nutritional content and greatest anti-nutritional content. Boiling allowed for an improved protein content (19-21%) and 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). While, autoclaving was the most effective in reducing the oxalic acid (±2 mg/100 g) content based on the presence of water-insoluble oxalic acid.
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Claims 8
Claim · model-written summary
Soaked cowpea samples had the lowest nutritional content.
- Taxon
- cowpea
Vigna unguiculatat0 - Treatment
- soaked cowpea samplese1
- Outcome
- nutritional contente1
- Direction
- loweste1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cowpea (Vigna unguiculata)”
e1“Results showed that soaked cowpea samples had the lowest nutritional content and greatest anti-nutritional content”
Claim · model-written summary
Soaked cowpea samples had the greatest anti-nutritional content.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- soaked cowpea samplese1
- Outcome
- anti-nutritional contente1
- Direction
- greateste1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cowpea (Vigna unguiculata)”
e1“Results showed that soaked cowpea samples had the lowest nutritional content and greatest anti-nutritional content”
Claim · model-written summary
Boiling improved the protein content of cowpea to 19-21 %.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- Boilinge2
- Outcome
- protein contente2
- Direction
- improvede2
- Value
- 19-21%e2
Not reportedComparator
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%)”
Claim · model-written summary
Boiling was the most effective method in reducing cyanogenic glycosides in cowpea, to 0.18-0.38 mg/100 g.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- Boilinge2
- Outcome
- cyanogenic glycosidese3
- Direction
- reducinge3
- Value
- 0.18-0.38 mg/100 ge3
Not reportedComparator
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)”
Claim · model-written summary
Boiling was the most effective method in reducing phytic acid in cowpea, to ±1.21 mg/100 g.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- Boilinge2
- Outcome
- phytic acide3
- Direction
- reducinge3
- Value
- ±1.21 mg/100 ge3
Not reportedComparator
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)”
Claim · model-written summary
Boiling was the most effective method in reducing tannins in cowpea, to 0 mg/100 g.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- Boilinge2
- Outcome
- tanninse3
- Direction
- reducinge3
- Value
- 0 mg/100 ge3
Not reportedComparator
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)”
Claim · model-written summary
Boiling was the most effective method in reducing trypsin inhibitors in cowpea, to 55-155 TIU/g.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- Boilinge2
- Outcome
- trypsin inhibitorse3
- Direction
- reducinge3
- Value
- 55-155 TIU/ge3
Not reportedComparator
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)”
Claim · model-written summary
Autoclaving was the most effective method in reducing oxalic acid in cowpea, to ±2 mg/100 g.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- autoclavinge4
- Outcome
- oxalic acide4
- Direction
- reducinge4
- Value
- ±2 mg/100 ge4
- Qualifier
- based on the presence of water-insoluble oxalic acide4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“cowpea (Vigna unguiculata)”
e4“autoclaving was the most effective in reducing the oxalic acid (±2 mg/100 g) content based on the presence of water-insoluble oxalic acid”
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See all 16 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.