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Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods
Author(s) -
Jood Sudesh,
Chauhan Bhag Mal,
Kapoor Amin C.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740390207
Subject(s) - vigna , sprouting , polyphenol , legume , cultivar , food science , chemistry , biology , horticulture , agronomy , antioxidant , biochemistry
The effects of soaking, cooking, autoclaving and sprouting on the polyphenol contents of eight cultivars of chickpea ( Cicer arietinum ) and four of blackgram (Vigna mungo) were studied. All the treatments reduced the polyphenols of the legume seeds, but to a varying extent. Sprouting and autoclaving had the most pronounced effect; ordinary cooking and soaking were relatively less effective.
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