. 2022 Mar 31;27(1):14–19. doi: 10.3746/pnf.2022.27.1.14

Table 2.

Tannin content of legume seeds as influenced by hydrothermal processing techniques (unit: mg/g)

Legume sample	Processing condition

	Raw dried sample	Atmospheric boiling	Atmospheric steaming	Pressure boiling	Pressure steaming
Mallotus subulatus 1 (white variety)	28.10±0.22^e	6.85±0.32^a	7.84±0.40^c	7.57±0.05^b	8.15±0.13^c
		(75.62)	(72.10)	(73.06)	(70.99)
Cassia hirsuta	62.31±0.37^d	13.42±0.33^a	15.38±0.32^b	13.42±0.61^a	16.67±0.80^c
		(78.46)	(75.32)	(78.46)	(73.25)
Canavalia ensiformis	27.47±0.44^d	9.70±0.41^a	10.60±0.34^c	10.03±0.20^b	10.64±0.32^c
		(64.69)	(61.41)	(63.49)	(61.27)
Vignasubterranean 1 (mottled colored)	31.58±0.31^d	11.49±0.24^a	12.82±0.31^b	12.31±0.57^b	13.19±0.60^c
		(63.62)	(59.40)	(61.02)	(58.23)
Vigna racemosa	28.97±0.32^c	9.02±0.13^a	10.15±0.21^b	9.38±0.34^a	10.13±0.42^c
		(68.86)	(64.96)	(67.62)	(65.03)
Mallotus subulatus 2 (brown variety)	38.87±0.41^c	9.20±0.18^a	10.74±0.52^b	9.61±0.29^a	10.77±0.61^b
		(76.33)	(72.37)	(75.28)	(72.29)
Vigna subterranean 2 (cream colored)	42.59±0.53	14.57±0.57^a	16.13±0.60^b	15.20±0.70^a	16.16±0.42^b
		(65.79)	(62.13)	(64.34)	(62.06)
Sphenostylis sterocarpa	39.88±0.24^d	10.07±0.15^a	11.76±0.23^b	11.01±0.40^b	11.93±0.37^c
		(74.75)	(70.51)	(72.39)	(70.09)

Values are the mean±standard deviation (n=3) on dry basis and values in parentheses represent the percentage loss.

Different letters (a-e) in the same row represent significant differences (P<0.05).