ABSTRACT
In addition to considering the seed texture and seed coat color, the two consumer acceptibility parameters, Kataria et al. (1989) determined the contents of antinutritional factors in two other Vigna species, another important character. The contents of phytic acid, saponin and polyphenol in grains of various varieties of black gram (Vigna mungo) green gram (Vigna radiata) amphidiploids ranged from 697 to 750, 2746 to 2972, and 702 to 783 mg 100-1 gram, respectively. They also discovered that the domestic
processing and cooking methods including soaking, ordinary and pressure cooking of soaked and unsoaked seeds, and sprouting signifi cantly lowered phytic acid, saponin and polyphenol contents of the amphidiploid seeds. Soaking for 18 hours removed 31 to 37% of the phytic acid; the extent of removal was higher with longer periods of soaking. Saponins and polyphenols were relatively less affected. Loss of antinutrients was greater when soaked instead of unsoaked seeds were cooked. Pressure cooking had a greater effect than ordinary cooking. Antinutrient concentrations declined following sprouting; the longer the period of germination the greater was the reduction.
