Optimum Domestic Processing and Cooking Methods for Reducing the Polyphenolic
Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas.
Nutr Health 2000;13(4):227-34
Duhan A, Khetarpaul N, Bishnoi S.
Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India.
Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30 degrees C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h.