Effect of overnight soaking and boiling on phytic acid, tannins, saponins and proximate composition in legumes

Authors

  • Samawia Qureshi, AsmaaHamid

Keywords:

Anti-nutrients, Legumes, Overnight soaking, Phytic acid, Saponins, Tannins

Abstract

The nutritional value of legumes depends not only on the nutrients but also on anti-nutrients that hinder
their absorption. Simple domestic cooking procedures can greatly influence nutrients and anti-nutrients in legumes.
The overnight soaking (in tap water, 0.9% w/v NaHCO3 solution and 1.5% w/v vinegar solution) prior to boiling
among three legumes was studied; red kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum) and
bengal grams (Cicer arietinum) which significantly (p <.001) reduced phytic acid, tannins, saponins and ash
content, whereas, crude protein, crude fiber and carbohydrates increased significantly (p <.001), enhancing
the nutritional quality of legumes. The most drastic reduction of phytic acid (33.07% in red kidney beans,
41.13% in chickpeas and 40.47% in bengal grams) was observed after boiling the overnight soaked legumes in

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Published

2023-06-05

How to Cite

Samawia Qureshi, AsmaaHamid. (2023). Effect of overnight soaking and boiling on phytic acid, tannins, saponins and proximate composition in legumes. JPAA, 5(3). Retrieved from https://ojs.aiou.edu.pk/index.php/jpaa/article/view/1117

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Section

Articles