Abstract
The influence of common home processing methods was investigated on the color characteristics, phenolic component, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric-reducing antioxidant power [FRAP] activity) and the levels of γ-aminobutyric acid (GABA) in cowpea pods. The processing methods significantly increased the total phenolic content, total flavonoid content and the activity of antioxidant compounds (DPPH and FRAP). The GABA content sharply decreased in pods after boiling and drying treatment. However, it significantly increased after fermentation. The fermented cowpea pods displayed the highest content of phenolics, flavonoids, GABA and anthocyanin as well as antioxidant activity. Hence, these traditional domestic preparation methods could be recommended for the food industry.
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Claims 6
Claim · model-written summary
Home processing methods significantly increased total phenolic content, total flavonoid content and antioxidant compound activity (DPPH and FRAP) in cowpea pods.
- Taxon
- cowpea
Vigna unguiculatat0 - Treatment
- processing methodse0
- Outcome
- total phenolic content, total flavonoid content and the activity of antioxidant compoundse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The processing methods significantly increased the total phenolic content, total flavonoid content and the activity of antioxidant compounds (DPPH and FRAP)”
t0“cowpea (Vigna unguiculata) pods”
Claim · model-written summary
GABA content in cowpea pods sharply decreased after boiling and drying treatment.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- boiling and drying treatmente0
- Outcome
- GABA contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The GABA content sharply decreased in pods after boiling and drying treatment”
t0“cowpea (Vigna unguiculata) pods”
Claim · model-written summary
GABA content in cowpea pods significantly increased after fermentation.
- Taxon
- cowpeaVigna unguiculatat0
- Treatment
- fermentatione0
- Outcome
- GABA contente0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The GABA content sharply decreased in pods after boiling and drying treatment. However, it significantly increased after fermentation”
t0“cowpea (Vigna unguiculata) pods”
Claim · model-written summary
Fermented cowpea pods displayed the highest content of phenolics, flavonoids and GABA.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- fermentede0
- Outcome
- content of phenolics, flavonoids, GABAe0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fermented cowpea pods displayed the highest content of phenolics, flavonoids, GABA and anthocyanin as well as antioxidant activity”
Claim · model-written summary
Fermented cowpea pods displayed the highest anthocyanin content and antioxidant activity.
- Taxon
- cowpeaVigna unguiculatae0
- Treatment
- fermentede0
- Outcome
- anthocyanin as well as antioxidant activitye0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fermented cowpea pods displayed the highest content of phenolics, flavonoids, GABA and anthocyanin as well as antioxidant activity”
Claim · model-written summary
The authors recommend these traditional domestic preparation methods for the food industry for cowpea pods.
- Taxon
- cowpeaVigna unguiculatat0
- Outcome
- traditional domestic preparation methods could be recommended for the food industrye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“these traditional domestic preparation methods could be recommended for the food industry”
t0“cowpea (Vigna unguiculata) pods”
The same questions in other papers
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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.