title: Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods.
abstract: Steam pressure cooking (1 kg/cm(2)) and boiling (100°C) for 3 standardized time periods were assessed. Prolonged cooking in both pressure cooking and boiling resulted in a significant (p ≤ 0.05) loss in Fe and Ca. A significant loss of ascorbic acid and ß-carotene were observed during 2 cooking methods, the greater loss was during boiling. Pressure cooking and boiling resulted in significant (p ≤ 0.05) destruction in the anti-nutrients like phytates, tannins and trypsin inhibitors. The in vitro protein digestibility was highest (93.9%) on 3 min pressure cooking followed by 15 min boiling (91.0%). The results indicated that pressure cooking should be preferred cooking method. Pressure cooking for 3 min and boiling for 15 min improved in vitro protein digestibility by reducing antinutrients considerably.
authors.affiliation: Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, 141004 India.
authors.forename: Jasraj K
authors.initials: JK
authors.lastname: Deol
authors.forename: Kiran
authors.initials: K
authors.lastname: Bains
keywords: Anti-nutrients; Ascorbic acid; Cowpea pods; In vitro protein digestibility; Minerals; Proximate composition