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.
Ordinary cooking of presoaked and unsoaked seeds of six cultivars of moongbean (Vigna radiata L. ) lowered phytic acid, polyphenols, trypsin inhibitors and improved in vitro digestibility of protein and starch, and availability of Ca, Fe and Zn when compared to unprocessed seeds. However, the effect was more pronounced on ordinary cooking of presoaked seeds followed by cooking of unsoaked seeds and presoaked seeds alone. A significant increase in vitro digestibility of protein (34-48 %), and starch (31 -62 %) may be ascribed to the reduced content of phytic acid (45-65 %) polyphenols (34-70%) and trypsin inhibitor activity (42-55%) after ordinary cooking of presoaked seeds of mongbean cultivars. Therefore, ordinary cooking of soaked seeds was the most effective treatment in improving the nutritional quality of moongbean.
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