EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON PHYTIC ACID AND POLYPHENOL CONTENTS OF PEA CULTIVARS (PISUM-SATIVUM)

Authors
BISHNOI S KHETARPAUL N YADAV RK
Citation
S. Bishnoi et al., EFFECT OF DOMESTIC PROCESSING AND COOKING METHODS ON PHYTIC ACID AND POLYPHENOL CONTENTS OF PEA CULTIVARS (PISUM-SATIVUM), Plant foods for human nutrition, 45(4), 1994, pp. 381-388
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Plant Sciences","Chemistry Applied
Journal title
Plant foods for human nutrition
ISSN journal
09219668 → ACNP
Volume
45
Issue
4
Year of publication
1994
Pages
381 - 388
Database
ISI
SICI code
0921-9668(1994)45:4<381:EODPAC>2.0.ZU;2-Q
Abstract
All the pea varieties differed significantly (p < 0.05) in their phyti c acid content. The field pea cultivars had significantly (p < 0.05) h igher levels of phytic acid and polyphenols than those of vegetable pe a varieties. All the domestic processing and cooking methods could red uce the contents of phytic acid and polyphenols but germination for 48 hours seemed to have a marked lowering effect on the levels of these antinutrients in peas.