Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum).
All the pea varieties differed significantly (p < 0.05) in their phytic acid content. The field pea cultivars had significantly (p < 0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic processing and cooking methods could reduce the contents of phytic acid and polyphenols but germination for 48 hours seemed to have a marked lowering effect on the levels of these antinutrients in peas.
Bishnoi
S
S
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Khetarpaul
N
N
Yadav
R K
RK
D003296:Cooking / Q000379:methods*; D005419:Flavonoids; D005511:Food Handling / Q000379:methods*; D018532:Pisum sativum; D010636:Phenols / Q000032:analysis*; D010833:Phytic Acid / Q000032:analysis*; D011108:Polymers / Q000032:analysis*; D059808:Polyphenols
D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D010833:Phytic Acid