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Effect of
soaking, germination, cooking and fermentation on antinutritional factors in
cowpeas.
Nahrung 2002 Apr;46(2):92-5
Ibrahim SS, Habiba RA, Shatta AA, Embaby HE.
Department of Food Technology, Faculty of Agriculture, Suez Canal University,
41522 Ismailia, Egypt.
The present work deals with the study of efficacy of some treatments, namely
soaking (in water and bicarbonate solution), ordinary and pressure cooking,
germination and fermentation in reducing or removal of antinutritional factors
usually present in cowpeas (protease inhibitors, tannins, phytic acid and
flatus-producing oligosaccharides (raffinose and stachyose). The results showed
that long-time soaking (16 h) in bicarbonate solution caused remarkable
reduction in the antinutritional factors. Pressure cooking was more effective
than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation
completely removed trypsin inhibitor, oligosaccharides and reduced remarkably
phytic acid. However, tannins noticeably increased.
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