EFFECTS OF HEATING ON PHYTONUTRIENTS IN COOKED AQUEOUS EXTRACT OF VIGNA UNIGULCULATA (BLACK EYED BEAN)

Objective: To investigate the effects of heating on phytonutrients of cooked Vigna unigulculata. Methods: The consequences of heating on V. unigulculata were investigated by phytochemical analysis (qualitatively and quantitatively), alongside analysis of proximate contents. Five phytochemicals were quantified and nutrient contents determined. Results: Results revealed that phytochemicals in raw sample were significantly (p<0.05) higher than cooked sample. Alkaloids, saponins and flavonoids in raw black-eyed bean (RBEB) were significantly (p<0.05) higher than cooked black-eyed bean (CBEB). Meanwhile, apart from crude fat content, others (carbohydrate content, ash content, protein and fiber content) of CBEB V. unigulculata were significantly (p < 0.05) higher than RBEB V. unigulculata. Conclusions: Cooking by heating influenced a reduction of phytochemicals but an increase in proximate content in V. unigulculata. Peer Review History: Received 11 April 2021; Revised 28 May; Accepted 29 June, Available online 15 July 2021 Academic Editor: Dr. Asia Selman Abdullah, Al-Razi university, Department of Pharmacy, Yemen, asia_abdullah65@yahoo.com Received file: Reviewer's Comments: Average Peer review marks at initial stage: 5.0/10 Average Peer review marks at publication stage: 7.5/10 Reviewer(s) detail: Dr. Dennis Amaechi, MrsFoluBabade Mini Estate , Flat 5 by Old Soldiers Quarter, Sabongari/Bwari, Abuja- Federal Capital Territory, Nigeria. amaechitoexcel@yahoo.com Dr. Nagalingam Varnakulenthiren, Siddha Medicine, Unit of Siddha Medicine, Trincomalee Campus, EUSL, Sri Lanka, drvarnan@gmail.com Julie Ann S. Ng, Blk 18 Lot 6 Grandville 3 Subdivision Mansilingan, Bacolod City, Philippines. julieann_ng@yahoo.com Taha A.I. El Bassossy, Medicinal and Aromatic Plants Department, Desert Research Center, Cairo, Egypt, tahachemist2008@gmail.com Similar Articles: A REVIEW: EFFECT OF TEMPERATURE TO ANTIOXIDANT ACTIVITY AND HCN LEVEL IN CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES HEATING EFFECT ON PHYTOCHEMICAL AND PROXIMATE CONTENTS OF COOKED AQUEOUS EXTRACT OF PHASEOLUS VULGARIS (KIDNEY BEANS