Khandelwal, S. and Udipi, S.A. and Ghugre, P. (2010) Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking. Food Research International, 43. pp. 526-530.
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Abstract
Polyphenols and tannins have implications for health and nutrition. There is limited information on their content in pulses, raw or post-processing. We estimated the concentrations of polyphenols and tannins in different cultivars of four pulses commonly consumed in India – Phaseolus aureus, Cajanus cajan, Lens esculenta and Cicer arietinum – and examined the effects of domestic processing. Means and standard deviations were calculated and results were analyzed by ANOVA. There were significant differences (P < 0.001) in the polyphenol and tannin contents of cultivars of the same pulse, with the exception of the tannin contents of pressure-cooked red gram cultivars (P = 0.3103). Processing reduced the concentrations of polyphenols by 19–59% and of tannins by 22–59%. A trend was observed in the degree to which processing reduced polyphenol and tannin contents (germination > pressure-cooking > soaking). Soaking, germination and pressure-cooking proved to be effective household strategies to reduce the levels of polyphenols and tannins in pulse-based foods, thereby enhancing the bioavailability of pulse protein. There is a need to determine the extent to which the remaining polyphenols and tannins are rendered unavailable by these processing techniques.
| Item Type: | Article |
|---|---|
| Additional Information: | This study was undertaken under the Special Assistance Program of the University Grants Commission, Government of India. The authors are grateful for the financial support for the purchase of chemicals. |
| Uncontrolled Keywords: | Polyphenols, Tannins, Pulses, Soaking, Germination, Pressure cooking |
| Author Affiliation: | Public Health Foundation of India, New Delhi, India |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | General |
| Depositing User: | Mr Siva Shankar |
| Date Deposited: | 14 Nov 2012 09:20 |
| Last Modified: | 14 Nov 2012 09:20 |
| Official URL: | http://dx.doi.org/10.1016/j.foodres.2009.09.036 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/8776 |
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