Abstract
The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated. Hydration and germination processes were less effective in reducing l-Dopa and trypsin inhibitor activity. Cooking and autoclaving of presoaked seeds drastically reduced the content of total free phenolics, tannins, phytic acid, hydrogen cyanide, trypsin inhibitors and oligosaccharides. Germination (96 h) process reduced the total free phenolics, tannins, hydrogen cyanide and phytic acid. The combination of germination followed by autoclaving completely eliminated the total free phenolics, tannins, hydrogen cyanide, phytic acid, trypsin inhibitor, oligosaccharides and phytoheamagglutinating activity. The combination process (germination 96 h + autoclaving) improved the in vitro protein digestibility. We concluded that, a prolonged period of germination followed by autoclaving completely destroyed some of the antinutritional factors.
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Claims 9
Claim · model-written summary
Cooking and autoclaving of presoaked cowpea seeds reduced total free phenolics, tannins and phytic acid.
- Taxon
- Vigna unguiculata subsp. unguiculata
Vigna unguiculata subsp. unguiculatae0 - Treatment
- Cooking and autoclaving of presoaked seedse2
- Outcome
- total free phenolics, tannins, phytic acide2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e2“Cooking and autoclaving of presoaked seeds drastically reduced the content of total free phenolics, tannins, phytic acid, hydrogen cyanide, trypsin inhibitors and oligosaccharides”
Claim · model-written summary
Cooking and autoclaving of presoaked cowpea seeds reduced hydrogen cyanide, trypsin inhibitors and oligosaccharides.
- Taxon
- Vigna unguiculata subsp. unguiculataVigna unguiculata subsp. unguiculatae0
- Treatment
- Cooking and autoclaving of presoaked seedse2
- Outcome
- hydrogen cyanide, trypsin inhibitors and oligosaccharidese2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e2“Cooking and autoclaving of presoaked seeds drastically reduced the content of total free phenolics, tannins, phytic acid, hydrogen cyanide, trypsin inhibitors and oligosaccharides”
Claim · model-written summary
Germination (96 h) reduced total free phenolics, tannins and hydrogen cyanide in cowpea seeds.
- Taxon
- Vigna unguiculata subsp. unguiculataVigna unguiculata subsp. unguiculatae0
- Treatment
- Germination (96 h)e3
- Outcome
- total free phenolics, tannins, hydrogen cyanidee3
- Direction
- reducede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e3“Germination (96 h) process reduced the total free phenolics, tannins, hydrogen cyanide and phytic acid”
Claim · model-written summary
Germination (96 h) reduced phytic acid in cowpea seeds.
- Taxon
- Vigna unguiculata subsp. unguiculataVigna unguiculata subsp. unguiculatae0
- Treatment
- Germination (96 h)e3
- Outcome
- phytic acide3
- Direction
- reducede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e3“Germination (96 h) process reduced the total free phenolics, tannins, hydrogen cyanide and phytic acid”
Claim · model-written summary
Hydration and germination were less effective than the combined processes in reducing l-Dopa and trypsin inhibitor activity of cowpea seeds.
- Taxon
- Vigna unguiculata subsp. unguiculataVigna unguiculata subsp. unguiculatae0
- Treatment
- Hydration and germination processese1
- Outcome
- l-Dopa and trypsin inhibitor activitye1
- Direction
- less effectivee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e1“Hydration and germination processes were less effective in reducing l-Dopa and trypsin inhibitor activity”
Claim · model-written summary
Germination followed by autoclaving completely eliminated total free phenolics, tannins and hydrogen cyanide in cowpea seeds.
- Taxon
- Vigna unguiculata subsp. unguiculataVigna unguiculata subsp. unguiculatae0
- Treatment
- germination followed by autoclavinge4
- Outcome
- total free phenolics, tannins, hydrogen cyanidee4
- Direction
- completely eliminatede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e4“The combination of germination followed by autoclaving completely eliminated the total free phenolics, tannins, hydrogen cyanide, phytic acid, trypsin inhibitor, oligosaccharides and phytoheamagglutinating activity”
Claim · model-written summary
Germination followed by autoclaving completely eliminated phytic acid, trypsin inhibitor and oligosaccharides in cowpea seeds.
- Taxon
- Vigna unguiculata subsp. unguiculataVigna unguiculata subsp. unguiculatae0
- Treatment
- germination followed by autoclavinge4
- Outcome
- phytic acid, trypsin inhibitor, oligosaccharidese4
- Direction
- completely eliminatede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e4“The combination of germination followed by autoclaving completely eliminated the total free phenolics, tannins, hydrogen cyanide, phytic acid, trypsin inhibitor, oligosaccharides and phytoheamagglutinating activity”
Claim · model-written summary
Germination followed by autoclaving completely eliminated phytohaemagglutinating activity in cowpea seeds.
- Taxon
- Vigna unguiculata subsp. unguiculataVigna unguiculata subsp. unguiculatae0
- Treatment
- germination followed by autoclavinge4
- Outcome
- phytoheamagglutinating activitye4
- Direction
- completely eliminatede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e4“The combination of germination followed by autoclaving completely eliminated the total free phenolics, tannins, hydrogen cyanide, phytic acid, trypsin inhibitor, oligosaccharides and phytoheamagglutinating activity”
Claim · model-written summary
The germination 96 h plus autoclaving combination improved in vitro protein digestibility of cowpea seeds.
- Taxon
- Vigna unguiculata subsp. unguiculataVigna unguiculata subsp. unguiculatae0
- Treatment
- germination 96 h + autoclavinge5
- Outcome
- in vitro protein digestibilitye5
- Direction
- improvede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e5“The combination process (germination 96 h + autoclaving) improved the in vitro protein digestibility”
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See all 16 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.