title: Changes in some antinutrients of cowpeas (Vigna unguiculata) processed with 'kanwa' alkaline salt.
abstract: The effect on several anti-nutritional factors in cowpeas (Vigna unguiculata L. Walp) was investigated following treatment at 100 degrees C or 121 degrees 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.
authors.affiliation: Department of Food and Nutritional Sciences, King's College, London, UK.
authors.forename: S G
authors.initials: SG
authors.lastname: Uzogara
authors.forename: I D
authors.initials: ID
authors.lastname: Morton
authors.forename: J W
authors.initials: JW
authors.lastname: Daniel
mesh_terms: D001639:Bicarbonates / Q000494:pharmacology; D050260:Carbohydrate Metabolism; D007887:Fabaceae; D005419:Flavonoids; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D047348:Hydrolyzable Tannins / Q000032:analysis; D008241:Lysinoalanine / Q000378:metabolism; D010636:Phenols / Q000378:metabolism*; D010833:Phytic Acid / Q000378:metabolism*; D010946:Plants, Medicinal; D011108:Polymers / Q000378:metabolism*; D059808:Polyphenols; D012964:Sodium / Q000494:pharmacology; D017693:Sodium Bicarbonate; D012965:Sodium Chloride / Q000494:pharmacology*
chemical_list: D001639:Bicarbonates; D005419:Flavonoids; D047348:Hydrolyzable Tannins; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D008241:Lysinoalanine; D012965:Sodium Chloride; D010833:Phytic Acid; D017693:Sodium Bicarbonate; D012964:Sodium