Nigerian Journal of Nutritional Sciences

The AJOL site is currently undergoing a major upgrade, and there will temporarily be some restrictions to the available functionality.
-- Users will not be able to register or log in during this period.
-- Full text (PDF) downloads of Open Access journal articles will be available as always.
-- Full text (PDF) downloads of subscription based journal articles will NOT be available
We apologise for any inconvenience caused. Please check back soon, as we will revert to usual policy as soon as possible.

DOWNLOAD FULL TEXT Open Access  DOWNLOAD FULL TEXT Subscription or Fee Access

Effect of germination and boiling on the phytochemical content of four Nigerian pulses

J.A. Ayo, A Agbatutu, D.N. Onoche


Background: Nutritionally, pulses are good sources of protein, fibre, antioxidants, rich in iron, potassium and are excellent sources of folate. Bioavailability of micronutrients in plant-based diets to a greater extent could depend on pre-treatment.

Methods: Four Nigerian pulses namely cowpea, pigeon peas, lima beans and adzuki beans were obtained in north south and south-south zones of Nigeria. The pulses were pretreated (germinated and boiled) and the effects of the pretreatment on the phytochemical were assessed using standard methods.

Results: Germination significantly decreased the phytate content of the lima beans (22.25 to 13.18 and 9.40 to 9.2018mg/100g), lima and adzuki bean (24.72 to 23.07 and 13.00 to 2.30mg/100g). Germination increased the phenol content of the Cowpea (0.73 to 0.85mg/100g), pigeon pea (0.82 to 0.87mg/100g), lima beans (0.57 to 0.6718mg/100g) and adzuki beans (0.72 - 0.81mg/100g). However, none of the observed differences were statistically significant (p < 0.05). Only the phytate and saponin content of cowpea (22.25 - 8.24 and 9.40 to 3.20 and adzuki beans (24.72 - 14.01 and 13.00 to 10.10mg/100g). and the phytate content of pigeon peas and lima beans (14.83 to 12.36 and 13.76 to 6.59mg/100g) were significantly decreased (p < 0.05) by boiling.

Conclusion: Boiling is the most effective in reducing the concentration level of phytate, phenol and saponin content in cowpea, pigeon pea, lima beans and adzuki beans.

Keywords: Effect, germination, boiling, Nigerian pulses, flours

Full Text:

No subscription journal articles available during site upgrade.

AJOL African Journals Online