EFFECTS OF HEATING ON PHYTONUTRIENTS IN COOKED AQUEOUS EXTRACT OF VIGNA UNIGULCULATA (BLACK EYED BEAN)

Abstract

Objective: To investigate the effects of heating on phytonutrients of cooked Vigna unigulculata.
 Methods: The consequences of heating on V. unigulculata were investigated by phytochemical analysis (qualitatively and quantitatively), alongside analysis of proximate contents. Five phytochemicals were quantified and nutrient contents determined.
 Results: Results revealed that phytochemicals in raw sample were significantly (p<0.05) higher than cooked sample. Alkaloids, saponins and flavonoids in raw black-eyed bean (RBEB) were significantly (p<0.05) higher than cooked black-eyed bean (CBEB). Meanwhile, apart from crude fat content, others (carbohydrate content, ash content, protein and fiber content) of CBEB V. unigulculata were significantly (p < 0.05) higher than RBEB V. unigulculata.
 Conclusions: Cooking by heating influenced a reduction of phytochemicals but an increase in proximate content in V. unigulculata.
                   
 Peer Review History: 
 Received 11 May 2021; Revised 18 June; Accepted 29 June, Available online 15 July 2021
 Academic Editor: Dr. Asia Selman Abdullah,  Al-Razi university, Department of Pharmacy, Yemen, asia_abdullah65@yahoo.com
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 Received file:                Reviewer's Comments:
 Average Peer review marks at initial stage: 5.0/10
 Average Peer review marks at publication stage: 7.5/10
 Reviewer(s) detail:
 Dr. Dennis Amaechi, MrsFoluBabade Mini Estate , Flat 5 by Old Soldiers Quarter, Sabongari/Bwari, Abuja- Federal Capital Territory, Nigeria. amaechitoexcel@yahoo.com
 Dr. Nagalingam Varnakulenthiren, Siddha Medicine, Unit of Siddha Medicine, Trincomalee Campus, EUSL, Sri Lanka, drvarnan@gmail.com
 Julie Ann S. Ng, Blk 18 Lot 6 Grandville 3 Subdivision Mansilingan, Bacolod City, Philippines.  julieann_ng@yahoo.com
  
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