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.

Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

“…It is well reported that after boiling, β-carotene content shows an increase (Azizah, Wee, Azizah, & Azizah, 2009;Bernhardt & Schlich, 2006;Hwang & Kim, 2013;Kidmose, Christensen, Agili, & Thilsted, 2007). However, different results showing decreased values after boiling can be found elsewhere (Deol & Bains, 2010;Rahman, Wahed, & Ali, 1990;Wu et al, 2008;Zhang & Hamauzu, 2004). In contrast to rehydrated and boiled samples, values of β-carotene in the steamed samples were not statistically different from the dried samples.…”

Cowpea: an overview on its nutritional facts and health benefits

“…Although processing methods such as sprouting and steaming increase the available nutrients in cowpea, certain studies have indicated that boiling cowpea in water retains the least amount of water soluble nutrients . However, boiling and germination resulted in carbohydrate values that were significantly lower than that of raw and pressure cooked samples .…”

Nutritional evaluation of products prepared from fresh beans

“…Steamed or fried beans are increasingly being used in salads. There is little attention ISSN : 0974-9411 (Print), 2231-5209 (Online) All Rights Reserved © Applied and Natural Science Foundation www.jans.ansfoundation.org paid to its nutritive value (Deol and Bains, 2010). Cooking is known to alter sensory attributes and nutritional quality while the consumption of vegetables depends largely on their sensory appeal rather than their nutritional quality (Kala and Prakash, 2006).…”