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

Khandelwal, S. and Udipi, S.A. and Ghugre, P. (2010) Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking. Food Research International, 43. pp. 526-530.

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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.

Item Type: Article
Additional Information: This study was undertaken under the Special Assistance Program of the University Grants Commission, Government of India. The authors are grateful for the financial support for the purchase of chemicals.
Uncontrolled Keywords: Polyphenols, Tannins, Pulses, Soaking, Germination, Pressure cooking
Author Affiliation: Public Health Foundation of India, New Delhi, India
Subjects: Postharvest Management > Food Technology
Divisions: General
Depositing User: Mr Siva Shankar
Date Deposited: 14 Nov 2012 09:20
Last Modified: 14 Nov 2012 09:20
Official URL: http://dx.doi.org/10.1016/j.foodres.2009.09.036
URI: http://eprints.icrisat.ac.in/id/eprint/8776

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