Minerals and anti-nutritional components of raw, cooked and sprouted cowpea genotypes

Four cultivars of cowpea NCK-15-01, NCK-15-05, NCK-15-08 and NCK-15-09 had been chosen for analysis in experiment. Samples were analysed under three exceptional processed states like raw, pressure cooked and sprouting. Anti-nutritional components like tannin, phenols and minerals like Na, Mn, Zn, K, Ca, Fe and Mg were analysed from raw, cooked and sprouted seeds. The cultivar NCK-15-09 contained maximum amount of sodium, potassium, manganese and lowest quantity of anti-nutrient tannin content, whereas NCK-15-08 showed highest quantity of zinc, magnesium and lowest quantity of anti-nutrient phenol.NCK-15-05 had highest amount of calcium and iron content. The pressure cooking revealed the lowest tannin content (386.60mg/100g) and phenol content (2.00 mg/100g). The maximum zinc (39.21 ppm), iron (52.76 ppm), manganese (10.97 ppm) content was found in sprouting treatment. The highest potassium (1.39%) and sodium (0.24%) was found in raw cowpea genotypes. Sprouting treatment had best minerals like manganese (16.61%), iron (14.79%), and zinc (10.42%) content in contrast to pressure cooking and raw. Sprouting showed minimum loss of minerals as compared to pressure cooking treatment.