Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas

Ibrahim, Sami; Habiba, R. A.; Shatta, A. A.; Embaby, Hassan El-Sayed

doi:10.1002/1521-3803(20020301)46:2<92::aid-food92>3.0.co;2-p

Cited by 119 publications

(108 citation statements)

References 28 publications

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“…4). Similar results were obtained in studies on germinating seeds of other plants (Elmaki et al 1999;Mbithi-Mwikya et al 2000;Ibrahim et al 2002;Mubarak 2005). None- Vertical bars represent ± SE from three independent experiments.…”

Section: Discussionsupporting

confidence: 84%

Changes in composition of phenolic compounds and antioxidant properties of Vitis amurensis seeds germinated under osmotic stress

et al. 2007

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The research focused on the changes of phenolic compounds as well as their antiradical activity and reducing power isolated from Amur grape (Vitis amurensis) seeds during germination under optimal conditions and under osmotic stress. The seeds were found to contain tannins, (+) catechin, (-) epicatechin, and gallic acid (in free, ester-and glycoside-bound forms). Extracts from the seeds were also shown to contain two other phenolic acids: caffeic and p-coumaric acids, in very low levels. During a 3-day seed germination test under osmotic stress (-0.5 MPa), the content of total phenolics, tannins and phenolic acids declined as compared to the control. However, seed germination under stress conditions led to a significant increase in the amount of catechins. Because catechin is the one of the units in condensed tannins, its dynamic increase during seed germination may be involved in metabolism of tannins under osmotic stress. It is also likely that the synthesis of catechins is greater under stress conditions and these compounds may be engaged in the process of acclimatization of grapevines to stress conditions. The content of total phenolic compounds in seed extracts is positively correlated with their antioxidant properties. The extracts from seeds germinated under optimal conditions exhibited strong antiradical properties against the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical as well as reducing power. As regards the extracts from grape seeds germinated under osmotic stress, this capability was much weaker. The research demonstrated that antioxidants could interfere with the oxidation process induced by various stresses by acting as oxygen scavengers, therefore the tolerance to drought stress might be correlated with an increase in the antioxidant potential.

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Section: Discussionsupporting

confidence: 84%

Changes in composition of phenolic compounds and antioxidant properties of Vitis amurensis seeds germinated under osmotic stress

et al. 2007

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“…Onigbinde & Akinyele (1983) reported a 46% reduction in raffinose and a 50% reduction in stachyose contents after boiling for 40 min. Ibrahim, Habiba, Shatta, & Embaby (2002) reported that cooking in boiling water for 40 min with a water-to-seed ratio of 10:1 (w/w) resulted in a 100% loss of raffinose and an 81% loss of stachyose.…”

Section: Experimental Changes In Alpha-galactosides During the Soakinmentioning

confidence: 99%

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

et al. 2018

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Please cite this article as: Coffigniez, F., Briffaz, A., Mestres, C., Alter, P., Durand, N., Bohuon, P., Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem. 2017.09.057 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. degradation predominated (maximum found for raffinose degradation rate constant of 3.22 × 10 4 s 1 ) whereas diffusion predominated at higher temperatures (95 °C).

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“…Common cooking practices reduce, but do not eliminate, the phytic acid content of pulses [12,34,35].…”

Section: Other Compounds+indexesmentioning

confidence: 99%

Nutritional and health properties of pulses

Dilis

Trichopoulou

2009

Mediterr J Nutr Metab

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Pulses represent one of the most important food categories that have been extensively used as staple foods to cover basic protein and energy needs throughout the history of humanity. In addition to their low lipid and high dietary fibre content, emerging evidence stresses the importance of pulses as carriers of several constituents of potential biological importance, including enzyme inhibitors, lectins, phytates, oxalates, polyphenols, saponins and phytosterols. Investigations in humans suggest that pulses may contribute to human health and wellbeing, mostly through prevention of coronary heart disease and possibly diabetes. The mechanisms responsible for this apparently protective role may include a favourable influence on blood lipids and glucose. The nutritional value of pulses, which are a key component of the traditional Mediterranean diet, is not generally recognised and is frequently under-appreciated.

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Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas

Cited by 119 publications

References 28 publications

Changes in composition of phenolic compounds and antioxidant properties of Vitis amurensis seeds germinated under osmotic stress

Changes in composition of phenolic compounds and antioxidant properties of Vitis amurensis seeds germinated under osmotic stress

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

Nutritional and health properties of pulses

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