Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

Polyphenols and tannins have implications for health and nutrition. There is limited information on their content in pulses, raw or post-processing. We estimated the concentrations of polyphenols and tannins in different cultivars of four pulses commonly consumed in India – Phaseolus aureus, Cajanus...

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Bibliographic Details
Published in:Food research international 2010-03, Vol.43 (2), p.526-530
Main Authors: Khandelwal, Shweta, Udipi, Shobha A, Ghugre, Padmini
Format: Article
Language:English
Subjects:
Analysis of variance
Bioavailability
Cajanus cajan
chickpeas
Cicer arietinum
cooking quality
cultivars
dietary protein
food nutrient losses
Foods
Germination
legume protein
legumes
Lens culinaris subsp. culinaris
Lens esculenta
lentils
mung beans
nutrient availability
nutrient content
Nutrition
Phaseolus aureus
pigeon peas
Polyphenols
pressure cooking
Soaking
Tannins
Vigna radiata var. radiata
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Summary:Polyphenols and tannins have implications for health and nutrition. There is limited information on their content in pulses, raw or post-processing. We estimated the concentrations of polyphenols and tannins in different cultivars of four pulses commonly consumed in India – Phaseolus aureus, Cajanus cajan, Lens esculenta and Cicer arietinum – and examined the effects of domestic processing. Means and standard deviations were calculated and results were analyzed by ANOVA. There were significant differences (P < 0.001) in the polyphenol and tannin contents of cultivars of the same pulse, with the exception of the tannin contents of pressure-cooked red gram cultivars (P = 0.3103). Processing reduced the concentrations of polyphenols by 19–59% and of tannins by 22–59%. A trend was observed in the degree to which processing reduced polyphenol and tannin contents (germination > pressure-cooking > soaking). Soaking, germination and pressure-cooking proved to be effective household strategies to reduce the levels of polyphenols and tannins in pulse-based foods, thereby enhancing the bioavailability of pulse protein. There is a need to determine the extent to which the remaining polyphenols and tannins are rendered unavailable by these processing techniques.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2009.09.036