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Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking  [2010]

Khandelwal, Shweta Udipi, Shobha A. Ghugre, Padmini

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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.

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Food research international

ISSN : 0963-9969

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