Effect of germination and boiling on the phytochemical content of four Nigerian pulses
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
Manuscripts are accepted for publication with the understanding that no substantial part has been, or will be published elsewhere. By submitting a manuscript, the authors agree that the copyright is transferred to the publisher if and when the articles, including reprints, photographic reproduction and translation are published. Copyright owner is the Nutrition Society of Nigeria. An abstract at the beginning of an article may be reproduced without specific permission provided the original citation is provided. Statements made and opinions expressed in letters to the editor, editorials, presidential address, book reviews, and other special articles appearing in this journal are views of the author(s) and do not necessary reflect the position of the journal or the Nutrition Society of Nigeria.