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EFFECT OF COOKING ON THE CHEMICAL COMPOSITION OF WINGED BEANS (Psophocarpus tetragonolobus)
Author(s) -
EKPENYONG T. E.,
BORCHERS R. L.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07562.x
Subject(s) - food science , imbibition , chemistry , potassium , flavor , chemical composition , cooking methods , composition (language) , trypsin inhibitor , magnesium , botany , trypsin , biology , germination , biochemistry , enzyme , linguistics , philosophy , organic chemistry
The effect of soaking and cooking methods on the chemical composition, digestibility and antitryptic activity of winged beans was investigated. Water imbibition was rather slow with winged bean seeds. To obtain beans sufficiently tender for human consumption, prolonged soaking prior to cooking for 5 hr was found to be suitable. Short‐cooking time was ineffective as the beans were very hard. Prolonged cooking after a prolonged soaking period improved the flavor, increased tenderness, and increased the weight of cooked beans. Also, increases in percent protein and in vitro digestibility and reduction in the activity of trypsin inhibitor were observed. Cooking influenced the mineral content of the beans leading to significant losses in potassium and magnesium.