Effects of heat on the removal of polyphenols and in vitro protein digestibility of cowpea (Vigna unguiculata (L.) Walp.)

Abstract

Simple wet heat treatments like simple boiling (atmospheric pressure, 100 °C) and pressurized boiling (higher than 100 °C) reduced the polyphenol content of mature dark red seeds of cowpea (Vigna unguiculata (L.) Walp.) cultivar UPL Cp 3 by 61 to 80% and improved in vitro protein digestibility (IVPD) by 6 to 26%. Pressurized steaming (higher than 100 °C) removed 48 to 83% of the polyphenols but increased IVPD by only 1.1 to 4.2%. Dry heat as exemplified by roasting and microwave treatment inactivated 58 to 71% of the tannins but increased IVPD by only 1%. All the heat treatments were effective in removing/inactivating polyphenols though different responses were observed with the resulting in vitro protein digestibilities. © 1987 Martinus Nijhoff Publishers.

Source or Periodical Title

Qualitas Plantarum Plant Foods for Human Nutrition

ISSN

3773205

Page

183-192

Document Type

Article

Subject

cowpea, detoxification, polyphenols, protein digestibility, tannins

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