Effect of processing methods on nutrients and anti-nutritional factors in cowpea

The combined effects of soaking, water and steam blanching on the nutrients, oligosaccharides and trypsin inhibitor activity (TIA) in cowpea were investigated. The combination of soaking and steam-blanching had less effect on losses of nutrients than did soaking and water-blanching. Steam blanching resulted in higher reduction in TIA than water blanching. However, water blanching reduced more oligosaccharides in cowpea than steam blanching did. The effect of soaking on starch gelatinization was not significant during water-blanching. However, the influence of soaking on starch gelatinization was significant when it was combined with steam-blanching.