STUDIES ON PHYTATES, POLYPHENOLS AND OTHER MTINUTRITIONAL FACTORS IN COWPEA (Vigna unguiculata (L.) Walp.)
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Date
1988-12-21
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MAHATMA PHULE AGIICULTURAL UNIVERSITY RAHURI. DIST:- AHMFDNAGAR Maharashtra State, (India)
Abstract
The present investigations were undertaken to study the distribution of proximate principles, polyphenols, phytate phosphorous and trypsin inhibitors in different parts of cowpea seeds and, to study the effects of processing practices viz., dehulling, soaking, cooking andgermination on the nutritional quality of cowpea. The seeds of three cultivars varying in seed sizeand colour were used for the study. The colour of theseeds was white in the case of Local (NI-434). It was redwith white spots in the case of Pusa Nylon and red in thecase of T-3 variety. The seed index ranged from 8.0 to 12.2gper 100 seeds. The protein content of whole seeds ranged from 26.3 to 28.5 % while crude fat, ash and xvii carbohydrate contents were in the range of 1.94 to 2.12 %, 3.88 to 4.26 % and 65.4 to 67.5 %, espectively. The polyphenolscontent was found to be maximum (0.88 %) in redcoloured seeds (T-3) and minimum (0.54 %) in white seededcultivar (Local). Most of the phytate-phosphorus (91.9 to92.5 %) and trypsin inhibitor activity (93.6 to 95.1 %)were contributed by cotyledons while seed coat containedmost of the seed polyphenol (68.5 to 7Jf.© %).Dehulling of cowpea seeds caused a significantincrease in the levels of proteins, crude fat, phytate-P nd trypsin inhibitor activity and significant reduction in arbohydrates, minerals and polyphenols. Cooking ofcowpea seeds resulted a decrease in proteins, minerals,carbohydrates, polyphenols, phytate-P and trypsin inhibitoractivity. There was a decrease in carbohydrates, minerals,polyphenols and trypsin inhibitors and increase in crude fat and phytate-P" content of cowpea seeds as result ofdehulling followed by cooking. Soaking of cowpea seedscaused decrease in carbohydrate, minerals, polyphenols, phytate-P and trypsin inhibitor activity. Germination ofcowpea seeds upto 72 hrs. caused a gradual increase inproteins and crude fat and a decrease in carbohydrates,minerals, polyphenols, phytate-P and trypsin inhibitoractivity.Both tannic acid and purified polyphenols of cowpea formed complexes with cowpea proteins and bovine serum xviii albumin. However, the concentration of cowpea polyphenols required to demonstrate the formation of such complexeswas relatively higher than pure tannic acid. The resultsindicated that polyphenols in cowpea seeds at low concentrationmight not be harmful for protein utilization.Further investigations on the effect of processingand utilization of cowpeas in ready-to-serve extruded,fermented and bakery products, weaning foods, etc., wouldhelp in reducing the antinutritional factors and improvingthe nutritional functionality of cowpea proteins. Thiswould in turn help to improve the utilization of cowpea as human food.
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sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas