. 2021 Jun 7;30(6):793–800. doi: 10.1007/s10068-021-00916-w

Table 1.

Effect of domestic cooking methods on antinutritive compounds in pumpkin leaves (Cucurbita moschata)

Household cooking methods	Antinutritive compounds (mg 100 g⁻¹)					% Loss
Household cooking methods	Tannins	% Loss	Oxalates	% Loss	Phytates	% Loss
Raw	51.49 ± 0.21*^a		92.43 ± 0.17^a		87.22 ± 0.17^a
Boiling	27.68 ± 0.31^e	46.24 ± ± 0.31^a	16.78 ± 0.17^e	81.89 ± 0.44^a	18.12 ± 0.27^e	79.22 ± 0.17^a
Steaming	45.13 ± 0.62^b	12.35 ± 0.11^d	44.86 ± 0.17^b	51.46 ± 0.38^d	68.98 ± 0.31^b	20.91 ± 0.13^d
Microwaving	29.45 ± 0.50^d	42.72 ± 0.51^b	22.01 ± 0.17^d	76.18 ± 0.52^b	22.97 ± 0.24^d	73.66 ± 0.14^b
Stir-frying	39.41 ± 0.41^c	23.46 ± 0.54^c	35.00 ± 0.17^c	62.13 ± 0.57^c	30.66 ± 0.47^c	64.84 ± 0.68^c

Averages were calculated based on ten replicate samples

Different letters in the same column refer to statistical difference [p < 0.05, least significant difference (LSD) test]

*Standard deviation