Effect of local food processing on the inositol phosphate contents in lima bean (Phaseolus lunatus L.); pigeon pea (Cajanus cajan); African yam bean (Sphenostylis sternocarpa) and jackbean (Canavalia ensiformis)

References

• Abudu , I.A. and Akinyele , O.I. 1989 . Effect of germination on the oligosaccharides, trypsin inhibitors and nutrient content of cowpea milk . Food Chem. , 35 : 161 – 166 .
   Google Scholar
• Akpapunam , M.A. and Sefa‐Dedeh , A.D. 1997 . Some physiochemical properties and antinutritional factors of raw cooked or germinated jackbean (C. ensiformis) . Food Chem. , 59 : 121 – 125 .
   Web of Science ®Google Scholar
• Apata , D.F. and Ologhobo , A.D. 1994 . Biochemical evaluation of some Nigerian legume seeds . Food Chem. , 49 : 333 – 338 .
   Google Scholar
• Ayet , G. , Burbano , C. , Cuadrado , C. , Pedrosa , M.M. , Robredo , L.M. , Muzquiz , M. , de la Cuadra , C. , Castaño , A. and Osagie , A. 1997 . Effect of germination, under different environmental conditions, on saponins, phytic acid and tannins in lentils (Lens culinaris) . J. Sci. Food Agric. , 74 : 273 – 279 .
   Web of Science ®Google Scholar
• Burbano , C. , Muzquiz , M. , Osagie , A. , Ayet , G. and Cuadrado , C. 1995 . Determination of phytate and lower inositol phosphates in Spanish legumes by HPLC methodology . Food Chem. , 52 : 321 – 325 .
   Web of Science ®Google Scholar
• Cuadrado , C. , Ayet , G. , Robredo , L.M. , Tabera , J. , Villa , R. , Pedrosa , M.M. , Burbano , C. and Muzquiz , M. 1996 . Effect of natural fermentation on the content of inositol phosphates in lentils . Z Lebensm. Unters. Forsch. , 203 : 268 – 271 .
   PubMedGoogle Scholar
• Dibofori , A.N. , Okoh , P.N. and Onigbinde , A.O. 1994 . Effect of germination on cyanide and oligosaccharide content of lima beans (Phaseolus lunatus) . Food Chem. , 51 : 133 – 136 .
   Web of Science ®Google Scholar
• Duhan , A. , Chauhan , B.M. , Punia , D. and Kapoor , A. 1989 . Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): Varietal differences and effect of domestic processing and cooking methods . J. Sci. Food Agric. , 49 : 449 – 455 .
   Web of Science ®Google Scholar
• Edem , D.O. , Amugo , C.I. and Eka , O.U. 1990 . Chemical composition of African yam beans (Sphenostylis stenocarpa) . Trop. Sci. , 30 : 59 – 63 .
   Google Scholar
• Egbe , I.A. and Akinyele , I.O. 1990 . Effect of cooking on the antinutritive factors of lima beans (Phaseolus lunatus) . Food Chem. , 35 : 81 – 87 .
   Google Scholar
• Eskin , N. and Wiebe , S. 1983 . Changes in phytase activity and phytate during germination of two faba bean cultivars . J Food Sci. , 48 : 270 – 271 .
   Web of Science ®Google Scholar
• Harland , B.F. and Oberleas , D. 1986 . Anion exchange method for determination of phytate in foods collaborative study . J. Assoc of Anal. Chem. , 69 : 667 – 670 .
   PubMedGoogle Scholar
• Harland , B.F. , Oke , O.L. and Felix‐Phipps , R. 1988 . Preliminary studies on the phytate content of Nigerian foods . J. Food Composition Analysis , 1 : 202 – 205 .
   Google Scholar
• Igbedioh , S.O. , Olugbemi , K.T. and Akpapunam , M.A. 1994 . Effects of processing methods on phytic acid level and some constituents in Bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan) . Food Chem. , 50 : 147 – 157 .
   Web of Science ®Google Scholar
• Khokar , S. and Chauhan , B.M. 1986 . Antinutritional factors in moth bean (Vigna aconitofolia) varietal differences and effects of methods of domestic processing and cooking . J. Food Sci. , 51 : 591 – 594 .
   Google Scholar
• Oberleas , D. 1983 . “ The role of phytate in zinc bioavailability and homeostatis ” . In Nutritional bioavailability of zinc , Edited by: Inglett , E.C.P. Washington, DC : American Chemical Society .
   Google Scholar
• Ologhobo , A.D. and Fetuga , B.L. 1984 . Distribution of phosphorous phytate in some Nigerian varieties of legumes and some effects of processing . J. Food Sci. , 49 : 199 – 201 .
   Web of Science ®Google Scholar
• Onigbinde , A.O. and Ojeabulu , P. 1999 . Some chemical options for the control of hard to cook and the associated browning in boiled cowpea (Vigna unguiculata) . Food Chem. , 67 : 353 – 356 .
   Google Scholar
• Onigbinde , A.O. and Onobun , V. 1993 . Effect of pH on some cooking properties of cowpea (Vigna unguiculata) . Food Chem. , 47 : 125 – 127 .
   Google Scholar
• Oshodin , A.A. and Adeladun , M.O.A. 1993 . Proximate composition of some nutritionally valuable minerals and functional properties of three varieties of lima beans (Phaseolus lunatus L.) flour . Int. J. of Food Sciences and Nutrition , 43 : 181 – 191 .
   Google Scholar
• Singh , M. and Krikorian , A.D. 1982 . Inhibition of trypsin activity in vitro by phytate . J. Agric. Food Chem. , 30 : 799 – 800 .
   Web of Science ®Google Scholar
• Uzogara , S.G. , Morton , I.D. and Daniel , J.W. 1990 . Changes in some anti‐nutrients of cowpea (Vigna unguiculata) processed with “kanwa” alkaline salt . Plant Foods Human Nutr. , 40 : 249 – 258 .
   PubMed Web of Science ®Google Scholar
• Uzogara , S.G. and Ofuya , Z.M. 1992 . Processing and utilization of cowpeas in developing countries: A review . J. Food Processing and Presentation , 16 : 105 – 147 .
   Web of Science ®Google Scholar
• Vaintruab , I. and Bulgama , V. 1991 . Effect of phytate on the in vitro activity of digestive proteinases . J. Agric. Food Chem. , 39 : 859 – 861 .
   Google Scholar
• Vijayakumari , K. , Siddhuraju , P. and Janarahanan , K. 1996 . Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse Mucuna monosperma DC. Ex. Wight . Food Chem. , 55 : 173 – 177 .
   Web of Science ®Google Scholar