Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)
- 1 June 1994
- journal article
- research article
- Published by Springer Science and Business Media LLC in Plant Foods for Human Nutrition
- Vol. 45 (4), 381-388
- https://doi.org/10.1007/bf01088088
Abstract
All the pea varieties differed significantly (pp<0.05) higher levels of phytic acid and polyphenols than those of vegetable pea varieties. All the domestic processing and cooking methods could reduce the contents of phytic acid and polyphenols but germination for 48 hours seemed to have a marked lowering effect on the levels of these antinutrients in peas.This publication has 14 references indexed in Scilit:
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