CHANGES IN SOME ANTINUTRIENTS OF COWPEAS (VIGNA-UNGUICULATA) PROCESSED WITH KANWA ALKALINE SALT

被引：31

作者：

UZOGARA, SG

MORTON, ID

DANIEL, JW

机构：

[1] Department of Food and Nutritional Sciences, Food Science Division, King's College, London, London, W8 7AH, Kensington Campus, Campden Hill Road

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1990年 / 40卷 / 04期

关键词：

antinutrients; cowpeas; kanwa processing;

D O I：

10.1007/BF02193848

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The effect on several anti-nutritional factors in cowpeas (Vigna unguiculata L. Walp) was investigated following treatment at 100°C or 121°C with solutions (0.1% w/v) of kanwa rock salt or NaHCO3 in distilled water. The concentration of polyphenols, calculated as tannic acid, was reduced substantially up to 67% under the alkaline conditions employed, but the reduction appeared to be greater (69-79%) at higher temperature. The loss of phytic acid was greater (27-40%) when beans were cooked in NaHCO3 than in kanwa (11-29%). The concentration of reducing sugars was decreased in all treatment groups especially under alkaline conditions. There was no evidence for the formation of lysinoalanine in any of the samples. © 1990 Kluwer Academic Publishers.

引用

页码：249 / 258

页数：10

共 28 条

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