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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.

Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods