Pressure Cooking Triumphs: Maximizing Nutrient Bioavailability and Minimizing Flatulence Factors in Cowpea (Vigna unguiculata) Through Modern Culinary Techniques

Abstract

Cowpea (Vigna unguiculata), a nutrient-dense legume, contains flatulence-inducing oligosaccharides and antinutritional factors that limit its utilization. This study evaluated the effects of traditional cooking (soaking, gas stove cooking) and modern cooking (pressure cooking, bicarbonate cooking) methods on two cowpea varieties (brown: I.Ar 48; white: I.Ar 256 -Vita 5) to optimize nutrient retention and reduce antinutrients. Proximate composition, oligosaccharides (raffinose, stachyose), antioxidants, antinutrients (phytate, oxalate), and mineral bioavailability were analyzed. Pressure cooking reduced raffinose and stachyose by 73.7% (1.67 mg/ml) and 81.1% (9.64 mg/ml), respectively, in the brown variety, outperforming other methods. Bicarbonate cooking decreased phytate by 48.5%, while pressure cooking remained 12.3% higher crude protein compared to traditional boiling. Moisture content increased by 15–20% in soaked samples, whereas pressure cooking enhanced carbohydrate retention (68.2%) through the process of starch gelatinization. The brown variety retained 25–30% higher antioxidants post-cooking due to polyphenol-rich seed coats, while the white variety showed superior mineral retention (Fe: 8.2 mg/100g; Zn: 3.1 mg/100g) with 40% lower oxalate levels. Modern methods, particularly pressure cooking, balanced antinutrient reduction (phytate: 50%) with improved mineral bioavailability (Fe absorption: 30–50%). These findings highlight pressure cooking as the optimal method to mitigate flatulence factors while preserving nutrients, advocating its adoption to enhance cowpea’s dietary value.