Table 4.
Effect of unit operation of production on the phytic acid (PA) content in gbegiri a
| Material | Corresponding unit operation | Source of gbegiri | |||||||
|---|---|---|---|---|---|---|---|---|---|
| IT93K‐452‐1 | IT95K‐499s‐35 | IT97K‐568‐18 | Market sample (Ewa‐oloyin) | ||||||
| Phytic acid content (mg/100 g sample) | Contributory reduction capacityb (%) | Phytic acid content (mg/100 g sample) | Contributory reduction capacity (%) | Phytic acid content (mg/100 g sample) | Contributory reduction capacity (%) | Phytic acid content (mg/100 g sample) | Contributory reduction capacity (%) | ||
| Raw cowpea | – | 723.9 ± 5.6c | – | 784.2 ± 6.8b | – | 680.5 ± 7.1d | – | 984.3 ± 6.3a | – |
| Preliminary soaked cowpea | Preliminary soaking | 612.4 ± 4.2b | 15.4 | 619.6 ± 4.4b | 21.0 | 551.8 ± 5.5c | 18.9 | 792.4 ± 7.1a | 19.5 |
| Dehulled cowpea | Dehulling | 358.2 ± 6.8b | 35.0 | 302.8 ± 6.1c | 40.4 | 307.2 ± 4.9c | 35.9 | 458.2 ± 4.8a | 34.0 |
| Pressure‐cooked dehulled cowpea | Pressure cooking | 112.9 ± 3.1c | 33.9 | 109.4 ± 5.2c | 24.7 | 123.7 ± 3.3b | 27.0 | 203.7 ± 4.4a | 25.9 |
| Hot cowpea slurry | Broom micronization | 103.4 ± 2.5bc | 1.3 | 98.5 ± 4.1c | 1.4 | 108.6 ± 4.1b | 2.2 | 184.9 ± 5.2a | 1.9 |
| Gbegiri | Further cooking | 42.8 ± 2.2c | 8.4 | 45.7 ± 2.3c | 6.7 | 52.9 ± 2.7b | 8.2 | 63.4 ± 3.2a | 12.3 |
| Overall reduction in phytic acid content of gbegiri (%) | 94.1 | 94.2 | 92.2 | 93.6 | |||||
a
Results are mean values of data from three different households ± standard deviation. Mean value within the same row having the same letter are not significantly different at P ≤ 0.05.
b
Contributory reduction capacity (%) was calculated with respect to the initial phytic acid (PA) in the raw cowpea.