Abstract
Asides from its robust nutritional profile, Psophocarpus tetragonolobus also possesses other health-promoting attributes. Hence, this study was designed to investigate the antinutrient content and antioxidant property of five different varieties of raw and cooked P. tetragonolobus. The varieties studied included, the indigenous variety (designated local) and four improved varieties (designated: T11, T31, T125, T154). Antinutrients like phenolic, tannin, glycoside and phytate concentrations were determined using standard methods while 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was carried out to ascertain the antioxidant activity. Phytate, cyanogenic glycosides and tannin levels were significantly (p<0.05) reduced due to cooking in T11 variety. In T125 variety, tannin was significantly lower in the cooked sample compared to the raw sample. However, the phenolic content in the T125 variety increased significantly (p<0.05) due to cooking. There was no significant difference in antioxidant activity between the raw and cooked samples across the five varieties. However, the improved varieties showed higher antioxidant activity compared to the local. Based on these results, the cooking process reduced the phytate, cyanogenic glycosides and tannin levels in the T11 variety while only the tannin level in T125 variety was significantly reduced. However, the antioxidant activity of P. tetragonolobus was not significantly impacted by cooking.
Highlights
We examined the effects of cooking on the antinutrients and antioxidant potentials of five different accessions of winged bean
From the DPPH antioxidant activity data obtained, we could say that winged beans varieties studied here could be utilized as a rich source of natural antioxidants due to their high scavenging activity conferring on it more functional benefits (Osman, 2007; Xu et al, 2017)
Local raw and Local cooked varieties had lower antioxidant activity as compared to the improved varieties, this might be as a result of a lower quantity of phytochemicals and secondary metabolites like phenolic compounds, carotenes and flavonoids
Summary
All groups of people are affected by malnutrition but those most prone are pregnant women, infants, and children. Despite the worldwide problem of malnutrition, out of the 1000 legumes grown on a global scale, only about 20 are studied and utilized for food and health purposes (Kumar and Pandey, 2020). This means a larger percentage of these legumes are under-utilized, understudied and underexploited. Underutilization and neglect are some of the underlying challenges in the utilization of legumes in human nutrition, especially in underdeveloped countries that have a higher incidence of malnutrition in children and pregnant women. A number of these underutilized legumes are grown in the subtropics, tropics, and temperate regions and they possess distinct genetic traits They are reported to convey several health advantages. A lot of the underutilized varieties of legumes contain many nutrients, anti-nutrients, and bioactive components (Diniyah et al, 2020)
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