Table 5.
Condensed tannin contents in fractions legume seeds (μg/g).
| Procyanidin B1 | Procyanidin B2 | Procyanidin C1 | ||
|---|---|---|---|---|
| Lentil | FRLS | ND | ND | 731 ± 38bC |
| RLS | ND | ND | 2.17 ± 0.11aB | |
| FCLS | ND | ND | 1792 ± 129aB | |
| CLS | ND | ND | 1.39 ± 0.10bC | |
| Black soybean | FRLS | ND | 1186 ± 48 | 8287 ± 376A |
| RLS | ND | 0.86 ± 0.03 | 5.99 ± 0.27A | |
| FCLS | ND | ND | ND | |
| CLS | ND | ND | ND | |
| Black turtle bean | FRLS | ND | ND | ND |
| RLS | ND | ND | ND | |
| FCLS | 2454 ± 139 | ND | ND | |
| CLS | 1.72 ± 0.10 | ND | ND |
Values are expressed as mean ± SD (n = 3); values followed by lowercase letters are significantly (p < 0.05) different between processing conditions (raw and cooked) within the same legume variety and sample type (legume seed or fraction). Values followed by different capital letters are significantly (p < 0.05) different across variety and processing condition within the same sample type. Condensed tannin content of each type of legume seed (raw and cooked) was estimated based on the condensed tannin content and the mass yield of the fraction derived from the legume seed. ND: not detected; FRLS: fraction from raw legume seed; RLS: raw legume seed; FCLS: fraction from cooked legume seed; CLS: cooked legume seed.