Antinutrient Factors of Vegetable Cowpea (Sesquipedalis) Seeds During Thermal Processing
作者： E.A. Udensi . , F.C. Ekwu . , J.N. Isinguzo .
关键词: Food science 、 Tannin 、 Antinutrient 、 Boiling 、 Botany 、 Roasting 、 Phytic acid 、 Raffinose 、 Trypsin inhibitor 、 Stachyose 、 Chemistry
摘要: 2 Abstract: The effect of boiling, roasting and autoclaving on the levels some antinutrient factors present in seeds vegetable cowpea (sesquipedalis) were studied. reduction trypsin inhibitor was found to be highest (100%) with at 60 min. Boiling more effective reducing phytic acid (68.34%) haemagglutinin (75.98%) respectively min than other processing treatments same time. hydrogen cyanide markedly reduced up 81.25% 15 by method while boiling 60min resulted (81.25%) reduction. Tannin content 75.00% 120 respectively. significantly stachyose (60.52% - 84.21%) raffinose (67.97 83.66%).
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