Abstract
ABSTRACTLegumes are a good source of bioactive components, besides being nutrient dense. These components have antioxidant properties and have a protective role against free radicals. Legumes like cowpeas are usually consumed after certain processing, so the present study was intended to assess antioxidant property of selected four cultivars of cowpea after going through various thermal (autoclaving, microwave, boiling, and roasting) and non-thermal (soaking and fermentation) processings. Thermal processing reduced total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP) in all cultivars with respect to antioxidant activity of raw cultivars, while DPPH scavenging activity increased after all thermal treatments excluding few thermal processings. Non-thermal processing revealed increase in TPC, DPPH scavenging activity, and FRAP values, while TFC content showed a decreasing trend. A moderately high correlation between TPC and DPPH scavenging activity was observed in both kinds of thermal treatments indicating the role of phenolic compounds for antioxidant activity. It was concluded from the study that fermentation processing has promising effects on retention and enhancement of antioxidant activity of cowpea cultivars.
Highlights
Legumes are economically nutrient-dense sources of protein, carbohydrate, dietary fiber along with minerals and vitamins. [1] Besides these nutrients, legumes serve as a rich source of bioactive components which include different type of phenolics and flavonoid-like compounds
Thermal processing reduced total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP) in all cultivars with respect to antioxidant activity of raw cultivars, while DPPH scavenging activity increased after all thermal treatments excluding few thermal processings
The present study focuses on application of various thermal and non-thermal processing treatments, at different time durations and intervals, on four selected cowpea cultivars grown in India and the quantification of the changes that occurred with respect to the extent of antioxidant activities, change in phenolic and flavonoid contents after the above-mentioned treatments
Summary
Legumes are economically nutrient-dense sources of protein, carbohydrate, dietary fiber along with minerals and vitamins. [1] Besides these nutrients, legumes serve as a rich source of bioactive components which include different type of phenolics and flavonoid-like compounds. [1] Besides these nutrients, legumes serve as a rich source of bioactive components which include different type of phenolics and flavonoid-like compounds. They have proven to be beneficial in working against oxidative damage associated with cardiovascular diseases and other lifestyle-related diseases. Cowpea (Vigna unguiculata (L.) Walp) is one of the most important and nutritious leguminous crops consumed worldwide. Like other pulses, they contain many anti-nutritional factors which limits their consumption; efficient cooking techniques are used to bring some desirable changes to cowpea seeds. Conventional methods of thermal processing like roasting, CONTACT Devinder Kaur Pradesh, India
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call