Saponin content and trypsin inhibitor activity of cowpea: Varietal differences and effects of processing and cooking methods

Journal of Food Science and Technology

Volumn 42, Issue 2, 2005, Pages 182-185

  Sinha, Rekha ^a   Kawatra, Asha ^a   Sehgal, Salil ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Cowpea; Germination; Pressure cooking; Processing; Saponin; Traditional cooking; Trypsin inhibitor activity; Vigna unguiculata

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); NUTRITION; PROTEINS; SAMPLING; SAPONIFICATION; SEED;

COWPEA; PRESSURE COOKING; SAPONIN; TRADITIONAL COOKING; TRYPSIN INHIBITOR ACTIVITY; VIGNA UNGUICULATA;

FOOD PROCESSING;

GERMINATION; GRAIN; HEATING; SAPONINS; SEEDS;

VIGNA UNGUICULATA;

EID: 21244459217     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. Booth AN, Robbins DJ, Ribelin WF 1960. Effect of raw soybean meals and amino acids on pancreatic hypertrophy in rats. Proc Soc Expt Biol Med 104:681
2. George AJ 1965. Legal status and toxicity of saponin. Food Cosmet Toxicol 3:85-87
3. Gestetner B, Birk Y, Bondi A, Tencer Y 1996. A method for the determination of sapogenin and saponin contents in soybean. Phytochem 5:803-806
4. Grewal R 1992. Nutritional improvement of soybean through fermentation and its utilization in traditional food of India. Ph. D. Thesis, Haryana Agricultural University, Hisar, India
5. Jood S, Chauhan BM, Kapoor AC 1986. Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methods. J Sci Food Agric 37:1121-1124
6. Kataria A, Chauhan BM, Purnia D 1998. Effect of domestic processing and cooking methods on the contents of carbohydrates of amphidiploids (Black gram × Mung bean). Food Chem 36:63-67
7. Kaur D, Kapoor AC 1990. Some antinutritional factors in rice bean (Vigna umbellata): Effect of domestic processing and cooking methods. Food Chem 57:171-179
8. Khokhar S, Chauhan BM 1986. Antinutritional factors in moth bean (Vigna aconitifolia): Varietal differences and effect of methods of domestic processing and cooking. J Food Sci 51:591-594
9. Liener IE 1976. Legume toxins in relation to protein digestibility: a review. J Food Sci 41:1076-1081
10. Lowry DH, Rosebrough NJ, Farr AL, Randall RJ 1951. Protein measurement with folinphenol reagent. J Biol Chem 103:265-275
11. Oakenfull D 1981. Saponin in food: A review. Food Chem 6:19-40
12. Oakenfull D, Fenwick DF, Hood RL, Topping DL, Illman RJ, Storer GB 1979. Effects of saponin on bile acids and plasma lipids in the rat. Br J Nutr 42:209
13. Ologhobo AD, Fetuga BL 1984. Distribution of phosphorus and phytates in some Nigerian varieties of legumes and some effects of processing. J Food Sci 49:199-201
14. Roy DN, Rao PS 1971. Evidence, isolation, purification and some properties of a trypsin inhibitor in Lathyrus sativus. J Agric Food Chem 19:257-259
15. Sharma A, Sehgal S 1992. Effect of processing and cooking on the antinutritional factors of fababean (Vicia faba). Food Chem 43:383-385
16. Umoren UE, Tewe OO, Bokanga M, Jackal LEN 1997. Protein quality of raw and autoclaved cowpeas: Comparison between some insect resistant and susceptible varieties. Qual Plant Food Hum Nutr 50:301-315
17. Verma N, Mehta U 1988. Study on physical characteristics, sensory evaluation and the effect of sprouting, cooking and dehulling on the antinutritional factors of rice bean (Vigna umbellata). J Food Sci Technol 25:197-200