Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan)

Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans

“…These findings are in the line with Eskin and Wiebe (1983). Igbedioh et al (1994) mentioned that the boiling of soaked pigeon seeds showed a further lowering of the phytic acid content. Vijayakumari et al (1996) found that the percentage loss of phytic acid higher with distilled water soaking compared to salt water soaking in kerala germplasm.…”

“…The crude oil content was slightly decreased after processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) of soybean seed, Giza 21 and Giza 35. This decrement in oil content might be due to the increasing activity of lipases during soaking and germination (kylen and MeCready, 1975), as well as the breakdown of oil, into glycerol and fatty acids (Igbedioh et al 1994). The lipid content of soybean seeds gradually diminishes as germination progresses.…”

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

“…5 mg/g), red kidney bean (14.4 mg/g) and white kidney bean (12.3 mg/g) (Rehman & Salariya, 2005). However, the phytic acid contents of all three legumes were higher than the levels reported for pigeon pea (2.2 mg/g) and bambara groundnut (2.9 mg/100 g) (Igbedioh, Olugbemi, & Akpapunam, 1994). Besides lowering the bioavailability of minerals and inhibiting the digestibility of proteins, phytic acid is also implicated in the ''hard-to-cook'' phenomenon of legumes (Stanley & Aguilera, 1985).…”

Composition and functional properties of unprocessed and locally processed seeds from three underutilized food sources in Nigeria

“…Because soaking is an integral part of the traditional processing method used in this study, the observed decreases in ash and protein contents may be attributed, at least in part, to loss of solid materials and soluble nitrogen-containing components during the soaking process. Igbedioh et al [19] also reported a decrease in crude fiber contents in roasted pigeon pea and bambara groundnuts compared to the raw samples of these foods. The processed seeds used in this study were dehulled.…”