EFFECTS OF HEATING ON PHYTONUTRIENTS IN COOKED AQUEOUS EXTRACT OF VIGNA UNIGULCULATA (BLACK EYED BEAN)

Alexander Idoko; Philip Obiechinne Chigbue; Patrick Ugwudike O; Ufedo-Enyo Grace Emmanuel; Ani Peace Ngozi; Onyinye Anne Nebolisa

doi:10.22270/ujpr.v6i3.602

Alexander Idoko Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji–Nike, P.M.B. 01784, Enugu, Nigeria. Department of Microbiology, Faculty of Natural Sciences, Caritas University, Amorji – Nike, P.M.B. 01784, Enugu, Nigeria.
Philip Obiechinne Chigbue Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji–Nike, P.M.B. 01784, Enugu, Nigeria.
Patrick Ugwudike O Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji–Nike, P.M.B. 01784, Enugu, Nigeria.
Ufedo-Enyo Grace Emmanuel Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji–Nike, P.M.B. 01784, Enugu, Nigeria.
Ani Peace Ngozi Department of Microbiology, Faculty of Natural Sciences, Caritas University, Amorji – Nike, P.M.B. 01784, Enugu, Nigeria.
Onyinye Anne Nebolisa Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji–Nike, P.M.B. 01784, Enugu, Nigeria.

10.22270/ujpr.v6i3.602

Keywords:

Black eyed bean, extracts phytonutrients, food content, health benefits

Abstract

Objective: To investigate the effects of heating on phytonutrients of cooked Vigna unigulculata.

Methods: The consequences of heating on V. unigulculata were investigated by phytochemical analysis (qualitatively and quantitatively), alongside analysis of proximate contents. Five phytochemicals were quantified and nutrient contents determined.

Results: Results revealed that phytochemicals in raw sample were significantly (p<0.05) higher than cooked sample. Alkaloids, saponins and flavonoids in raw black-eyed bean (RBEB) were significantly (p<0.05) higher than cooked black-eyed bean (CBEB). Meanwhile, apart from crude fat content, others (carbohydrate content, ash content, protein and fiber content) of CBEB V. unigulculata were significantly (p < 0.05) higher than RBEB V. unigulculata.

Conclusions: Cooking by heating influenced a reduction of phytochemicals but an increase in proximate content in V. unigulculata.

Peer Review History:

Received: 5 April 2021; Revised: 9 May; Accepted: 13 June; Available online: 15 July 2021

Academic Editor: Dr. Asia Selman Abdullah, Al-Razi university, Department of Pharmacy, Yemen, asia_abdullah65@yahoo.com

Received file: Reviewer's Comments:

Average Peer review marks at initial stage: 5.0/10

Average Peer review marks at publication stage: 7.5/10

Reviewer(s) detail:

Dr. Dennis Amaechi, MrsFoluBabade Mini Estate , Flat 5 by Old Soldiers Quarter, Sabongari/Bwari, Abuja- Federal Capital Territory, Nigeria. amaechitoexcel@yahoo.com

Dr. Nagalingam Varnakulenthiren, Siddha Medicine, Unit of Siddha Medicine, Trincomalee Campus, EUSL, Sri Lanka, drvarnan@gmail.com

Julie Ann S. Ng, Blk 18 Lot 6 Grandville 3 Subdivision Mansilingan, Bacolod City, Philippines. julieann_ng@yahoo.com

Taha A.I. El Bassossy_,Medicinal and Aromatic Plants Department, Desert Research Center, Cairo, Egypt, tahachemist2008@gmail.com